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The tree also showed some interesting evolutionary relationships of prokaryotic and eukaryotic GGTs, as it grouped pathogenic bacterial GGTs including Escherichia coli GGT with eukaryotic ones, instead of their nonpathogenic bacterial homologues

Hazard Analysis and Critical Control Point (HACCP) guidance advises kombucha consumers to use clean equipment and food-grade vessels, monitor their fermentation process for seven to ten days, target a final pH of at least 2.5, and moderate intake to avoid excess organic acids, ethanol, and acidosis

The net effect of this checkpoint signaling likely varies by cellular context and disease stage (142)

J Biol Chem 291(21):1118511197