Non-Targeted Metabolomic Analysis of the Kombucha Production Process

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...

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Bibliographic Details
Main Authors: Thierry Tran, Rémy Romanet, Chloé Roullier-Gall, François Verdier, Antoine Martin, Philippe Schmitt-Kopplin, Hervé Alexandre, Cosette Grandvalet, Raphaëlle Tourdot-Maréchal
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Metabolites
Subjects:
kombucha
metabolomics
process
fermentation
tea
polyphenols
Online Access:https://www.mdpi.com/2218-1989/12/2/160

Internet

https://www.mdpi.com/2218-1989/12/2/160

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