SCOBY-based, innovative, and sustainable production of gallic acid from sucrose towards multipurpose applications.

ABSTRACT: Kombucha is a traditional beverage obtained from the fermentation of sugared tea by a symbiotic culture of bacteria and yeast (SCOBY), whose metabolism contributes significantly to the phytochemical composition and health-promoting properties of the final product. Among the phenolics present, gallic acid stands out as a multifunctional molecule with antioxidant, anti-inflammatory, and cardio-protective activities, making it a compound of growing interest for the development of functional foods, nutraceuticals and cosmetics. While gallic acid in kombucha has typically been attributed to plant-derived precursors, its potential de novo microbial origin has remained largely unexplored. In this work, robust evidence supports that SCOBY can synthesise gallic acid directly from sugars, without th

SUBMITTER: Medina S 

PROVIDER: S-EPMC12627677 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature