Avaliação do potencial biotecnológico dos microrganismos da kombucha

The use of enzymes in industrial processes has been growing significantly and continuously, driving the demand for new microbial strains with biotechnological potential. The search for enzyme-producing microorganisms encompasses various natural sources, among which kombucha stands out as a widely appreciated fermented beverage among consumers seeking healthier alternatives, free of chemical additives, and nutritionally enriched. This study aimed to isolate and cultivate acetic acid bacteria and other microorganisms present in kombucha, as well as to evaluate their enzymatic potential for the production of amylases, proteases, and lipases. The results demonstrated amylolytic activity, evidenced by the formation of starch degradation halos. However, despite microbial growth, no proteolysis or lipolysis halos were observed, indicating the absence of proteolytic and lipolytic activity under the experimental conditions adopted. The inability to degrade lipase and protease may be related to the absence of genes encoding extracellular lipases and proteases or to inadequate environmental conditions for their expression. Thus, it is concluded that the isolated bacteria can degrade starch but do not efficiently degrade lipids and proteins under the evaluated conditions.