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Food Chem

Title:		Microbial interactions and dynamic changes of volatile flavor compounds during the fermentation of traditional kombucha
Author(s):		Meng Y; Wang X; Li Y; Chen J; Chen X;
Address:		"School of Food Science and Biotechnology, Zhejiang Gongshang University, Key Laboratory for Food Microbial Technology of Zhejiang Province, Hangzhou 310018, People's Republic of China. School of Food Science and Biotechnology, Zhejiang Gongshang University, Key Laboratory for Food Microbial Technology of Zhejiang Province, Hangzhou 310018, People's Republic of China. Electronic address: liyanhua@mail.zjgsu.edu.cn"
Journal Title:		Food Chem
Year:		2024
Volume:		20230729
Issue:
Page Number:		137060 -
DOI:		10.1016/j.foodchem.2023.137060
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This study aims to explore the core microbiota of kombucha and to discover potential correlations between microbiota and volatile flavor compounds. The total acidity and microbial colony numbers changed dramatically in different fermentation periods of kombucha. Microbial analysis based on high throughput sequencing technology showed that the bacteria of Komagataeibacter, Pseudomonas, Burkholderia, Ralstonia, Halomonas, Sphingomonas and fungi of Dekkera, Saccharomyces cerevisiae, Botryotrichum, Monascus, Pichia were the dominant genera. In addition, the correlation coefficients between the bacteria and fungi were different. The volatile flavor compounds of alcohols, acids, esters, aldehydes, ketones, phenolics, and terpenes were identified using headspace solid-phase microextraction combined with gas chromatography coupled with mass spectrometry. Typically, the concentrations of ethanol, acetic acid, and ethyl acetate was 71.59-248.23 mug/L, 97.73-849.00 mug/L, and 44.52-181.59 mug/L, respectively, during fermentation. This study is helpful to understand the dynamic changes of microbial communities and volatile flavor compounds during the fermentation of kombucha"
Keywords:		Fermentation Gas Chromatography-Mass Spectrometry/methods *Microbiota Bacteria Ethanol/analysis Microbial Interactions *Volatile Organic Compounds/analysis Kombucha Microflora Volatile flavor compounds;
Notes:		"MedlineMeng, Yuecheng Wang, Xiaojun Li, Yanhua Chen, Jie Chen, Xuliang eng England 2023/08/07 Food Chem. 2024 Jan 1; 430:137060. doi: 10.1016/j.foodchem.2023.137060. Epub 2023 Jul 29"