Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Republic of Korea.
Department of Bioenergy Science and Technology, Chonnam National University, Republic of Korea.
Food Chem. 2022 Dec 15;397:133636. doi: 10.1016/j.foodchem.2022.133636. Epub 2022 Jul 6.
This study is aimed to explore the impact of fermentation temperature on laver kombucha by profiling the accumulation and degradation of metabolites and elucidating their related pathways of metabolism. Laver kombucha was produced through ultrasound-assisted extraction and fermentation using a biofilm called SCOBY at 25 and 30 °C (hereafter named K-25 and K-30, respectively) for 14 days. Overall, organic acids, soluble sugars, amino acids, and phenolic compounds were found to participate in the biosynthesis pathway. The level of amino acids showed a decreasing trend, except taurine in the K-30. At day 14, phenolic compounds (pyrogallol, ρ-hydroxybenzoic acid, ρ-coumaric acid, salicylic acid, rutin, and naringin) were accumulated in both samples. Although it showed a similar trend, K-25 exhibited a higher metabolite accumulation tendency than K-30. This comprehensive characterization of the dynamic changes of metabolites and pathway prediction can pinpoint the influence of the fermentation conditions on the biosynthesis of secondary metabolites.
本研究旨在通过分析代谢物的积累和降解，阐明其相关代谢途径，探讨发酵温度对紫菜康普茶的影响。紫菜康普茶通过超声辅助提取和生物膜发酵生产，生物膜称为 SCOBY，在 25 和 30°C（分别命名为 K-25 和 K-30）下发酵 14 天。总体而言，有机酸、可溶性糖、氨基酸和酚类化合物参与了生物合成途径。氨基酸水平呈下降趋势，但 K-30 中的牛磺酸除外。在第 14 天，两种样品中均积累了酚类化合物（焦性没食子酸、对羟基苯甲酸、对香豆酸、水杨酸、芦丁和柚皮苷）。尽管趋势相似，但 K-25 表现出比 K-30 更高的代谢物积累倾向。这种对代谢物动态变化的综合特征分析和途径预测可以确定发酵条件对次生代谢物生物合成的影响。
