{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T12:59:27Z","timestamp":1790600367732,"version":"4.1.0"},"reference-count":76,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2026,9,27]],"date-time":"2026-09-27T00:00:00Z","timestamp":1790467200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Fujian Province Science and Technology Special Representatives Program"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study integrated metagenomic and untargeted metabolomics analysis to characterize differences in kombucha communities and metabolites between black tea\u2013sucrose and theaflavin\u2013sucrose systems. Theaflavins selectively enriched yeasts, particularly Meyerozyma and Lodderomyces, and increased the annotated abundance of carbohydrate-metabolism genes, glycoside hydrolases, and glycosyltransferases. Based on these community-level findings, the newly isolated Meyerozyma sp. C3 was employed to establish a simplified single-strain fermentation model to investigate the biotransformation potential of the enriched yeast taxon. The strain exhibited stable growth and sustained acidification throughout fermentation, with a theaflavin conversion rate of 39.5% after 7 days. Metabolomic analysis revealed substantial changes in oligosaccharides (e.g., maltotriose, raffinose), flavonoids\/flavanes (e.g., epigallocatechin gallate, (+)-gallocatechin, (-)-epigallocatechin, and catechin derivatives), and organic acids (e.g., citric and isocitric acid), while volatile profiling identified 2-phenylethanol and 4-ethylphenol as newly dominant aroma compounds after fermentation. These results indicate that a yeast-driven route for theaflavin transformation and flavor formation, supporting targeted strain mining and functional fermented-tea development.<\/jats:p>","DOI":"10.3390\/foods15193453","type":"journal-article","created":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T11:35:59Z","timestamp":1790595359000},"page":"3453","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Polyphenol Bioconversion and Volatile Aroma Production by Meyerozyma sp. C3 Isolated from Kombucha in the Theaflavin\u2013Sucrose Fermentation Model"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0009-0003-3166-9604","authenticated-orcid":false,"given":"Tong","family":"Tong","sequence":"first","affiliation":[{"name":"Fujian Key Laboratory of Developmental and Neural Biology, College of Life Sciences, Fujian Normal University, Fuzhou 350117, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiayu","family":"Wu","sequence":"additional","affiliation":[{"name":"Fujian Key Laboratory of Developmental and Neural Biology, College of Life Sciences, Fujian Normal University, Fuzhou 350117, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shengyu","family":"Jia","sequence":"additional","affiliation":[{"name":"Fujian Key Laboratory of Developmental and Neural Biology, College of Life Sciences, Fujian Normal University, Fuzhou 350117, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chixin","family":"Liao","sequence":"additional","affiliation":[{"name":"Fujian Key Laboratory of Developmental and Neural Biology, College of Life Sciences, Fujian Normal University, Fuzhou 350117, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hengyu","family":"Zhang","sequence":"additional","affiliation":[{"name":"Fujian Key Laboratory of Developmental and Neural Biology, College of Life Sciences, Fujian Normal University, Fuzhou 350117, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianlian","family":"Xie","sequence":"additional","affiliation":[{"name":"Fujian Key Laboratory of Developmental and Neural Biology, College of Life Sciences, Fujian Normal University, Fuzhou 350117, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenxi","family":"Chen","sequence":"additional","affiliation":[{"name":"Fujian Key Laboratory of Developmental and Neural Biology, College of Life Sciences, Fujian Normal University, Fuzhou 350117, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yutong","family":"Huang","sequence":"additional","affiliation":[{"name":"Fujian Key Laboratory of Developmental and Neural Biology, College of Life Sciences, Fujian Normal University, Fuzhou 350117, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaotong","family":"Wang","sequence":"additional","affiliation":[{"name":"Fujian Key Laboratory of Developmental and Neural Biology, College of Life Sciences, Fujian Normal University, Fuzhou 350117, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinna","family":"Wu","sequence":"additional","affiliation":[{"name":"Fujian Key Laboratory of Developmental and Neural Biology, College of Life Sciences, Fujian Normal University, Fuzhou 350117, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuzhen","family":"Zhou","sequence":"additional","affiliation":[{"name":"The Strait Floral Industry Science and Technology Innovation Hub, Key Laboratory of National Forestry and Grassland Administration for Orchid Conservation and Utilization, College of Landscape Architecture and Art, Fujian Agriculture and Forestry University, Fuzhou 350002, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yongjin","family":"He","sequence":"additional","affiliation":[{"name":"Fujian Key Laboratory of Developmental and Neural Biology, College of Life Sciences, Fujian Normal University, Fuzhou 350117, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0468-2128","authenticated-orcid":false,"given":"Kai","family":"Zhao","sequence":"additional","affiliation":[{"name":"Fujian Key Laboratory of Developmental and Neural Biology, College of Life Sciences, Fujian Normal University, Fuzhou 350117, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,27]]},"reference":[{"key":"ref_1","first-page":"327","article-title":"Progresses in functional microorganisms associated with flavor compounds in Kombucha tea","volume":"41","author":"Tan","year":"2020","journal-title":"Food Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"10263","DOI":"10.1039\/D1FO01839F","article-title":"Kombucha ameliorates LPS-induced sepsis in a mouse model","volume":"12","author":"Wang","year":"2021","journal-title":"Food Funct."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Su, J., Tan, Q., Wu, S., Abbas, B., and Yang, M. 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