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September 10, 2025BeveragesOpen Access

Sea Grape (Caulerpa racemosa) Kombucha: A Comprehensive Study of Metagenomic and Metabolomic Profiling, Its Molecular Mechanism of Action as an Antioxidative Agent, and the Impact of Fermentation Time

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Comprehensive analysis of microbial community and antioxidant activity in sea grape kombucha, suggesting fermentation impacts metabolite profiles.

Increased fermentation time leads to variations in antioxidant activity and microbial composition.
Metagenomic analysis revealed a microbial community consisting of 97.08% bacteria with Komagataeibacter as the dominant genus.
Amino acid metabolism was predominant early in fermentation, while carbohydrate metabolism increased in later stages.
Variations in SCOBY concentration significantly affected pH, soluble solids, and antioxidant compound levels.

Kumalawati et al. (2025) studied this question.

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Comprehensive analysis of microbial community and antioxidant activity in sea grape kombucha, suggesting fermentation impacts metabolite profiles.