Afficher la couverture 'Polyphenols in kombucha: Metabolomic analysis of biotransformations during fermentation | Tran, Thierry' en grand format
/5

0 avis

Polyphenols in kombucha: Metabolomic analysis of biotransformations during fermentation

Archive ouverte

Tran, Thierry | Romanet, Rémy | Roullier-Gall, Chloé | Verdier, François | Martin, Antoine | Schmitt-Kopplin, Philippe | Alexandre, Hervé | Grandvalet, Cosette | Tourdot-Maréchal, Raphaëlle

Edité par CCSD -

International audience. 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.

Suggestions

Du même auteur

Non-Targeted Metabolomic Analysis of the Kombucha Production Process

Archive ouverte | Tran, Thierry | CCSD

International audience. 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, b...

Microbial Interactions in Kombucha through the Lens of Metabolomics

Archive ouverte | Tran, Thierry | CCSD

International audience. Kombucha is a fermented beverage obtained through the activity of a complex microbial community of yeasts and bacteria. Exo-metabolomes of kombucha microorganisms were analyzed using FT-ICR-M...

Metabolomics to decode microbial interactions in kombucha beverage

Archive ouverte | Tran, Thierry | CCSD

International audience. Kombucha is a fermented beverage produced from sugared tea through the activity of a yeasts and bacteria consortium, which exists in multiple microbiological diversities. Interactions taking ...

Chargement des enrichissements...