Non-Targeted Metabolomic Analysis of the Kombucha Production Process

Metabolites

François Verdier¹  Antoine Martin¹  Philippe Schmitt-Kopplin²  Thierry Tran³  Rémy Romanet³  Hervé Alexandre³  Raphaëlle Tourdot-Maréchal³  Chloé Roullier-Gall³  Cosette Grandvalet³ 

[1] Biomère, 14 Rue Audubon, 75120 Paris, France;Comprehensive Foodomics Platform, Technische Universität München, 85354 Freising, Germany;UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000 Dijon, France;

关键词: kombucha;    metabolomics;    process;    fermentation;    tea;    polyphenols;   

DOI  :  10.3390/metabo12020160

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown