Metabolite profiling and pathway prediction of laver (Porphyra dentata) kombucha during fermentation at different temperatures

•Metabolites of laver kombucha at different fermentation conditions was studied.•Accumulation of phenolic compounds and organic acids was found after fermentation.•Most of amino acids degraded at the end of fermentation for both conditions.•Higher metabolite accumulation was observed at lower temper...

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Veröffentlicht in:	Food chemistry 2022-12, Vol.397, p.133636-133636, Article 133636
Hauptverfasser:	Aung, Thinzar, Lee, Won-Heong, Eun, Jong-Bang
Format:	Artikel
Sprache:	eng
Schlagworte:	Bioactive metabolites Fermented beverage Metabolic pathway Phenolic compounds Ultrasound-assisted extraction
Online-Zugang:	Volltext
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