Startseite
English
Erweiterte Suche
Durchblättern nach ...
Publikationen im Überblick
Ansprechpartner
Hilfe
Verlagsversion
Forschungsdaten
DOI
PMC
 |
Open Access Gold |
|
möglich sobald bei der ZB eingereicht worden ist.
Non-targeted metabolomic analysis of the kombucha production process.
Metabolites 12:160 (2022)
Verlagsversion
Forschungsdaten
DOI
PMC
Kombucha is a traditional fermented beverage obtained from the transformation of sugared black tea by a community of yeasts and bacteria. Kombucha production recently became industrialized, but its quality standards remain poorly defined. Metabolomic analyses were applied using FT-ICR-MS to characterize the impacts of production phases and the type of tea on the non-volatile chemical composition of kombucha. Independently from tea type, the first phase of acidification in open vessel was characterized by the release of gluconate and gallate from acetic acid bacteria metabolism and probably from polymeric polyphenols, respectively. The second phase of carbonation in closed vessel induced a consumption or transformation of oleic acid that could be consecutive of oxygen limitation. The first phase had the most impact on molecular diversity, but tea type mainly influenced the global composition in polyphenol profile. Black tea polyphenols were more impacted by microbial activity compared to green tea polyphenols.
Altmetric
Weitere Metriken?
Zusatzinfos bearbeiten
[➜Einloggen]
Publikationstyp
Artikel: Journalartikel
Dokumenttyp
Wissenschaftlicher Artikel
Schlagwörter
Fermentation ; Kombucha ; Metabolomics ; Polyphenols ; Process ; Tea; Acetic-acid Bacteria; Polyphenols; Antioxidant; Impact; Gut
ISSN (print) / ISBN
2218-1989
e-ISSN
2218-1989
Zeitschrift
Metabolites
Quellenangaben
Band: 12,
Heft: 2,
Artikelnummer: 160
Verlag
MDPI
Verlagsort
St Alban-anlage 66, Ch-4052 Basel, Switzerland
Nichtpatentliteratur
Publikationen
Begutachtungsstatus
Peer reviewed
Förderungen
European Regional Development Fund