Article ; Online: Microbial and Chemical Profiles of Commercial Kombucha Products.
2022 Volume 14, Issue 3
Abstract: Kombucha is an increasingly popular functional beverage that has gained attention for its unique combination of phytochemicals, metabolites, and microbes. Previous chemical and microbial composition analyses of kombucha have mainly focused on ... ...
Abstract | Kombucha is an increasingly popular functional beverage that has gained attention for its unique combination of phytochemicals, metabolites, and microbes. Previous chemical and microbial composition analyses of kombucha have mainly focused on understanding their changes during fermentation. Very limited information is available regarding nutrient profiles of final kombucha products in the market. In this study, we compared the major chemicals (tea polyphenols, caffeine), antioxidant properties, microbial and metabolomic profiles of nine commercial kombucha products using shotgun metagenomics, internal transcribed spacer sequencing, untargeted metabolomics, and targeted chemical assays. All of the nine kombucha products showed similar acidity but great differences in chemicals, metabolites, microbes, and antioxidant activities. Most kombucha products are dominated by the probiotic |
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MeSH term(s) | Bacteria/metabolism ; Beverages/analysis ; Fermentation ; Polyphenols/analysis ; Yeasts/metabolism |
Chemical Substances | Polyphenols |
Language | English |
Publishing date | 2022-02-05 |
Publishing country | Switzerland |
Document type | Journal Article |
ZDB-ID | 2518386-2 |
ISSN | 2072-6643 ; 2072-6643 |
ISSN (online) | 2072-6643 |
ISSN | 2072-6643 |
DOI | 10.3390/nu14030670 |
Database | MEDical Literature Analysis and Retrieval System OnLINE |
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