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Polyphenols in kombucha: Metabolomic analysis of biotransformations during fermentation

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Abstract

Kombucha is a non-alcoholic beverage made of sugared tea that is transformed by a symbiotic consortium of yeasts and bacteria. This beverage is increasingly produced at industrial scale, but its quality standards remain to be defined. Metabolomics analysis was carried out using FT-ICR-MS (Fourier Transform-Ion Cyclotron Resonance-Mass Spectrometry) to understand the chemical transformations induced by the production phases and the type of tea on the non-volatile compounds of kombucha.
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Dates and versions

hal-03773257 , version 1 (09-09-2022)

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  • HAL Id : hal-03773257 , version 1

Cite

Thierry Tran, Rémy Romanet, Chloé Roullier-Gall, François Verdier, Antoine Martin, et al.. Polyphenols in kombucha: Metabolomic analysis of biotransformations during fermentation. 5th International Conference on Wine Active Compounds (WAC 2022), Jun 2022, Dijon, France. . ⟨hal-03773257⟩
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