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Non-Targeted Metabolomic Analysis of the Kombucha Production Process
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 characte...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8878552/ https://www.ncbi.nlm.nih.gov/pubmed/35208234 http://dx.doi.org/10.3390/metabo12020160 |
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author | Tran, Thierry Romanet, Rémy Roullier-Gall, Chloé Verdier, François Martin, Antoine Schmitt-Kopplin, Philippe Alexandre, Hervé Grandvalet, Cosette Tourdot-Maréchal, Raphaëlle |
author_facet | Tran, Thierry Romanet, Rémy Roullier-Gall, Chloé Verdier, François Martin, Antoine Schmitt-Kopplin, Philippe Alexandre, Hervé Grandvalet, Cosette Tourdot-Maréchal, Raphaëlle |
author_sort | Tran, Thierry |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-8878552 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-88785522022-02-26 Non-Targeted Metabolomic Analysis of the Kombucha Production Process Tran, Thierry Romanet, Rémy Roullier-Gall, Chloé Verdier, François Martin, Antoine Schmitt-Kopplin, Philippe Alexandre, Hervé Grandvalet, Cosette Tourdot-Maréchal, Raphaëlle Metabolites Article 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. MDPI 2022-02-08 /pmc/articles/PMC8878552/ /pubmed/35208234 http://dx.doi.org/10.3390/metabo12020160 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Tran, Thierry Romanet, Rémy Roullier-Gall, Chloé Verdier, François Martin, Antoine Schmitt-Kopplin, Philippe Alexandre, Hervé Grandvalet, Cosette Tourdot-Maréchal, Raphaëlle Non-Targeted Metabolomic Analysis of the Kombucha Production Process |
title | Non-Targeted Metabolomic Analysis of the Kombucha Production Process |
title_full | Non-Targeted Metabolomic Analysis of the Kombucha Production Process |
title_fullStr | Non-Targeted Metabolomic Analysis of the Kombucha Production Process |
title_full_unstemmed | Non-Targeted Metabolomic Analysis of the Kombucha Production Process |
title_short | Non-Targeted Metabolomic Analysis of the Kombucha Production Process |
title_sort | non-targeted metabolomic analysis of the kombucha production process |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8878552/ https://www.ncbi.nlm.nih.gov/pubmed/35208234 http://dx.doi.org/10.3390/metabo12020160 |
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