HPLC of Formula: 119-47-1《Metabolome-microbiome signatures in the fermented beverage, Kombucha》 was published in 2020. The authors were Villarreal-Soto, Silvia Alejandra;Bouajila, Jalloul;Pace, Mauro;Leech, John;Cotter, Paul D.;Souchard, Jean-Pierre;Taillandier, Patricia;Beaufort, Sandra, and the article was included in《International Journal of Food Microbiology》. The author mentioned the following in the article:
Kombucha is a fermented tea. Here we investigate the fermentation kinetics, metabolite production, microbiome and potential health promoting properties of three different kombucha consortia. Shotgun metagenomic sequencing revealed several dominant bacterial genera such as Komagataeibacter, Gluconacetobacter and Gluconobacter. Brettanomyces and Schizosaccharomyces were the most dominant yeasts identified. Species distribution reflected different patterns of sugar consumption, with S. pombe being present in samples with the highest sugar conversion. Liquid-liquid extractions were performed with organic solvents in order to obtain dried extracts, which were later characterized. HPLC-DAD and GC-MS anal. revealed differences in the production of organic acids, sugars, alcs. and phenolic compounds, where the presence of caffeine, propanoic acid and 2,3 butanediol differ greatly across the three kombuchas. Metabolomic anal. exhibited a link between the microbiota and the production of bioactive compounds in kombucha fermentation In vitro assays were carried out in order to evaluate potential health-promoting features of the fermented teas, with notable outcomes including antioxidant ability against DPPH radical and against the 15-lipoxygenase enzyme, indicating a potential anti-inflammatory activity. These investigations considerably enhance our understanding of the relationship between the microbiota and metabolites as well as health promoting potential of kombucha and have the potential for the development of future generations of kombucha products in which these relationships are optimized. The experimental procedure involved many compounds, such as 2,2-Methylenebis(6-tert-butyl-p-cresol) (cas: 119-47-1) .
HPLC of Formula: 119-47-12,2′-Methylenebis(4-methyl-6-tert-butylphenol)(CAS: 119-47-1) is a natural product found in Streptomyces and Aspergillus fumigatus .
Reference:
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