Tong Tong

Polyphenol Bioconversion and Volatile Aroma Production by Meyerozyma sp. C3 Isolated from Kombucha in the Theaflavin–Sucrose Fermentation Model

This study integrated metagenomic and untargeted metabolomics analysis to characterize differences in kombucha communities and metabolites between black tea–sucrose and theaflavin–sucrose systems. Theaflavins selectively enriched yeasts, particularly Meyerozyma and Lodderomyces, and increased the annotated abundance of...