ArticleMetabolites2022
Non-Targeted Metabolomic Analysis of the Kombucha Production Process.
Article in Metabolites, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 23 citations in OpenAlex.
- Fermented Plant-Based Foods and Postbiotics for Glycemic Control-Microbial Biotransformation of Phytochemicals.Molecules (Basel, Switzerland) · 2026Review
- SCOBY-based, innovative, and sustainable production of gallic acid from sucrose towards multipurpose applications.Scientific reports · 2025Article
- ThaiFoods (Basel, Switzerland) · 2025Article
- Evaluation of antiobesogenic properties of fermented foods: In silico insights.Journal of food science · 2025Review
- Identification of Key Parameters Inducing Microbial Modulation during Backslopped Kombucha Fermentation.Foods (Basel, Switzerland) · 2024Article
- Tailoring the Optimized Fermentation Conditions of SCOBY-Based Membranes and Milk Kefir Grains to Promote Various Functional Properties.Foods (Basel, Switzerland) · 2022Article
- Modulation effects of microorganisms on tea in fermentation.Frontiers in nutrition · 2022Review
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Authors and funding
9 authors at 2 institutions in 2 countries.
Funding
Abstract
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.
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