{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T00:51:26Z","timestamp":1790038286283,"version":"4.0.1"},"reference-count":37,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2026,5,28]],"date-time":"2026-05-28T00:00:00Z","timestamp":1779926400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Liaoning Provincial Natural Science Foundation Program","award":["2024-MS-172"],"award-info":[{"award-number":["2024-MS-172"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Kombucha quality is largely governed by polyphenol transformation during fermentation. However, interaction between substrate composition and microbial communities regulating phenolic transformation and quality formation remains unclear. In this study, six tea substrates (white, green, yellow, black, oolong, and mint tea) were fermented using three defined microbial communities (SMC1-SMC3) and a traditional symbiotic culture of bacteria and yeast (SCOBY) to evaluate carbon metabolism, phenolic transformation, antioxidant activity, and sensory quality. After 10 d of fermentation, SMC2 and SMC3, containing acetic acid bacteria, showed stronger acidification (pH 2.2\u20132.5) and lower ethanol (0.34\u20130.52 mg\/mL) than SMC1 (13.09\u201315.88 mg\/mL). Phenolic transformation was substrate-dependent: total phenolics and flavonoids decreased in green tea, both increased in white tea, while flavonoids increased in oolong and black tea. Meanwhile, rutin decreased in white and green tea, whereas gallic acid accumulated in yellow, black, and oolong teas and was positively correlated with antioxidant activity. Sensory evaluation showed SMC3 achieved higher overall acceptability in most substrates, whereas SCOBY performed best in mint tea. These findings indicate substrate-microbiota interactions play a key role in phenolic transformation and quality formation in kombucha. Rational matching of tea substrates with defined microbial communities enables coordinated optimization of antioxidant activity, ethanol control, and sensory quality.<\/jats:p>","DOI":"10.3390\/foods15111897","type":"journal-article","created":{"date-parts":[[2026,5,28]],"date-time":"2026-05-28T08:00:36Z","timestamp":1779955236000},"page":"1897","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Defined Microbial Communities Modulate Polyphenol Transformation and Quality of Kombucha Across Different Tea Substrates"],"prefix":"10.3390","volume":"15","author":[{"given":"Jiayi","family":"Zhang","sequence":"first","affiliation":[{"name":"State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shengyang","family":"Shi","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yingxi","family":"Chen","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sufang","family":"Zhang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2707-4619","authenticated-orcid":false,"given":"Chaofan","family":"Ji","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,5,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"503","DOI":"10.1111\/1750-3841.16029","article-title":"Kombucha: A review of substrates, regulations, composition, and biological properties","volume":"87","author":"Ruiz","year":"2022","journal-title":"J. Food Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"580","DOI":"10.1111\/1750-3841.14068","article-title":"Understanding kombucha tea fermentation: A review","volume":"83","author":"Beaufort","year":"2018","journal-title":"J. Food Sci."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"132719","DOI":"10.1016\/j.foodchem.2022.132719","article-title":"Bioactive compounds in kombucha: A review of substrate effect and fermentation conditions","volume":"385","author":"Bortolomedi","year":"2022","journal-title":"Food Chem."},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Wang, B., Rutherfurd-Markwick, K., Zhang, X.-X., and Mutukumira, A.N. (2022). Kombucha: Production and microbiological research. Foods, 11.","DOI":"10.3390\/foods11213456"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"3327","DOI":"10.1111\/ijfs.14596","article-title":"Effect of synthetic microbial community on nutraceutical and sensory qualities of kombucha","volume":"55","author":"Wang","year":"2020","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"112937","DOI":"10.1016\/j.lwt.2021.112937","article-title":"Enhancing the proportion of gluconic acid with a microbial community reconstruction method to improve the taste quality of Kombucha","volume":"155","author":"Li","year":"2022","journal-title":"LWT"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"102287","DOI":"10.1016\/j.fbio.2022.102287","article-title":"Microbial metabolic transformation and antioxidant activity evaluation of polyphenols in kombucha","volume":"51","author":"Shi","year":"2023","journal-title":"Food Biosci."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"10105","DOI":"10.1080\/10408398.2022.2069673","article-title":"Kombucha analogues around the world: A review","volume":"63","author":"Barakat","year":"2023","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"115482","DOI":"10.1016\/j.lwt.2023.115482","article-title":"Novel kombucha beverages with antioxidant activity based on fruits as alternative substrates","volume":"189","author":"Morales","year":"2023","journal-title":"LWT"},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Czarnowska-Kujawska, M., Klepacka, J., Starowicz, M., and Lesi\u0144ska, P. (2024). Functional properties and sensory quality of kombucha analogs based on herbal infusions. Antioxidants, 13.","DOI":"10.3390\/antiox13101191"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"100910","DOI":"10.1016\/j.ijgfs.2024.100910","article-title":"Comprehensive evaluation of quality and bioactivity of kombucha from six major tea types in China","volume":"36","author":"Zheng","year":"2024","journal-title":"Int. J. Gastron. Food Sci."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"108782","DOI":"10.1016\/j.foodres.2019.108782","article-title":"Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities","volume":"128","author":"Cardoso","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1016\/j.jff.2018.02.019","article-title":"Chemical composition and biological activity of novel types of kombucha beverages with yarrow","volume":"44","author":"Vitas","year":"2018","journal-title":"J. Funct. Foods"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"131455","DOI":"10.1016\/j.foodchem.2021.131455","article-title":"Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles","volume":"373","author":"Wang","year":"2022","journal-title":"Food Chem."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Lyu, Y., Wang, M., Zhang, Y., Zhang, X., Liu, X., Li, F., Wang, D., Wei, M., and Yu, X. (2022). Antioxidant properties of water-soluble polysaccharides prepared by co-culture fermentation of straw and shrimp shell. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.1047932"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"102750","DOI":"10.1016\/j.fochx.2025.102750","article-title":"Effect of key flavor compounds in fermented soymilk on sensory attributes: Integrating electronic sensory technology with GC\u2013MS analysis","volume":"29","author":"Zong","year":"2025","journal-title":"Food Chem. X"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"108773","DOI":"10.1016\/j.lwt.2019.108773","article-title":"Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China","volume":"118","author":"He","year":"2020","journal-title":"LWT"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"2050","DOI":"10.1111\/1541-4337.12574","article-title":"Microbiological and technological parameters impacting the chemical composition and sensory quality of kombucha","volume":"19","author":"Tran","year":"2020","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Batista, P., Penas, M.R., Pintado, M., and Oliveira-Silva, P. (2022). Kombucha: Perceptions and future prospects. Foods, 11.","DOI":"10.3390\/foods11131977"},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Ferremi Leali, N., Binati, R.L., Martelli, F., Gatto, V., Luzzini, G., Salini, A., Slaghenaufi, D., Fusco, S., Ugliano, M., and Torriani, S. (2022). Reconstruction of simplified microbial consortia to modulate sensory quality of kombucha tea. Foods, 11.","DOI":"10.3390\/foods11193045"},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Okaru, A.O., and Lachenmeier, D.W. (2022). Defining no and low (NoLo) alcohol products. Nutrients, 14.","DOI":"10.3390\/nu14183873"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"135534","DOI":"10.1016\/j.foodchem.2023.135534","article-title":"Non-volatile metabolites profiling analysis reveals the tea flavor of \u201cZijuan\u201d in different tea plantations","volume":"412","author":"Chen","year":"2023","journal-title":"Food Chem."},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Zhao, C.-N., Tang, G.-Y., Cao, S.-Y., Xu, X.-Y., Gan, R.-Y., Liu, Q., Mao, Q.-Q., Shang, A., and Li, H.-B. (2019). Phenolic profiles and antioxidant activities of 30 tea infusions from green, black, oolong, white, yellow and dark teas. Antioxidants, 8.","DOI":"10.3390\/antiox8070215"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"698","DOI":"10.1016\/j.foodchem.2015.07.032","article-title":"Identification and quantification of phenolics in Australian native mint (Mentha australis R. Br.)","volume":"192","author":"Tang","year":"2016","journal-title":"Food Chem."},{"key":"ref_25","doi-asserted-by":"crossref","unstructured":"Liao, T., Li, L., Yang, J.-R., Shao, S.-T., Zheng, W.-M., Cheng, L.-H., and Fan, L. (2025). Reconstitution of dominant kombucha strains to enhance functional properties and product quality. Front. Nutr., 12.","DOI":"10.3389\/fnut.2025.1687776"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"113319","DOI":"10.1016\/j.foodres.2023.113319","article-title":"Release characteristic of bound polyphenols from tea residues insoluble dietary fiber by mixed solid-state fermentation with cellulose degrading strains CZ-6 and CZ-7","volume":"173","author":"Si","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"140242","DOI":"10.1016\/j.foodchem.2024.140242","article-title":"Changes and biotransformation mechanism of main functional compounds during kombucha fermentation by the pure cultured tea fungus","volume":"458","author":"Liang","year":"2024","journal-title":"Food Chem."},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Kurin, E., Hajsk\u00e1, M., Kostov\u010d\u00edkov\u00e1, E., Dokupilov\u00e1, K., Mu\u010daji, P., Nagy, M., Novotn\u00fd, B., and Bittner Fialov\u00e1, S. (2025). Unveiling Synergistic Antioxidant Effects of Green Tea and Peppermint: Role of Polyphenol Interactions and Blend Preparation. Int. J. Mol. Sci., 26.","DOI":"10.3390\/ijms26136257"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"1841","DOI":"10.1021\/jf030723c","article-title":"The chemistry behind antioxidant capacity assays","volume":"53","author":"Huang","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"933","DOI":"10.1016\/0891-5849(95)02227-9","article-title":"Structure-antioxidant activity relationships of flavonoids and phenolic acids","volume":"20","author":"Miller","year":"1996","journal-title":"Free Radic. Biol. Med."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"572","DOI":"10.1016\/S0955-2863(02)00208-5","article-title":"Flavonoid antioxidants: Chemistry, metabolism and structure-activity relationships","volume":"13","author":"Heim","year":"2002","journal-title":"J. Nutr. Biochem."},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Riva, A., Kolim\u00e1r, D., Spittler, A., Wisgrill, L., Herbold, C.W., Abrank\u00f3, L., and Berry, D. (2020). Conversion of rutin, a prevalent dietary flavonol, by the human gut microbiota. Front. Microbiol., 11.","DOI":"10.3389\/fmicb.2020.585428"},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"Fang, X., Du, M., Liu, T., Fang, Q.a., Liao, Z., Zhong, Q., Chen, J., Meng, X., Zhou, S., and Wang, J. (2019). Changes in the biotransformation of green tea catechins induced by different carbon and nitrogen sources in Aspergillus niger RAF106. Front. Microbiol., 10.","DOI":"10.3389\/fmicb.2019.02521"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"112909","DOI":"10.1016\/j.foodres.2023.112909","article-title":"Revealing the influence of microbiota on the flavor of kombucha during natural fermentation process by metagenomic and GC-MS analysis","volume":"169","author":"Yao","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"100025","DOI":"10.1016\/j.focha.2022.100025","article-title":"Kombucha: Biochemical and microbiological impacts on the chemical and flavor profile","volume":"1","author":"Bishop","year":"2022","journal-title":"Food Chem. Adv."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"16","DOI":"10.1016\/j.foodchem.2018.03.042","article-title":"Quantitative analyses of the bitterness and astringency of catechins from green tea","volume":"258","author":"Xu","year":"2018","journal-title":"Food Chem."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"116220","DOI":"10.1016\/j.lwt.2024.116220","article-title":"Flavor and sensory profile of kombucha fermented with raw Pu-erh tea and evaluation of the antioxidant properties","volume":"200","author":"Zhang","year":"2024","journal-title":"LWT"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/11\/1897\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,5,28]],"date-time":"2026-05-28T10:35:03Z","timestamp":1779964503000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/11\/1897"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,5,28]]},"references-count":37,"journal-issue":{"issue":"11","published-online":{"date-parts":[[2026,6]]}},"alternative-id":["foods15111897"],"URL":"https:\/\/doi.org\/10.3390\/foods15111897","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,5,28]]}}}