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首页> 美国卫生研究院文献>Nutrients >Kombucha Beverage from Green Black and Rooibos Teas: A Comparative Study Looking at Microbiology Chemistry and Antioxidant Activity
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Kombucha Beverage from Green Black and Rooibos Teas: A Comparative Study Looking at Microbiology Chemistry and Antioxidant Activity

机译：绿茶红茶和路易波士茶的康普茶饮料：微生物化学和抗氧化活性的比较研究

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摘要

Kombucha is usually obtained from the fermentation of black or green tea by a consortium of acetic acid bacteria and yeasts. In this study, kombucha was prepared from the same starter consortium using green and black teas as well as, for the first time, an infusion of rooibos leaves (Aspalathus linearis). Microbial diversity was analysed during fermentation both in the biofilm and in the corresponding kombuchas, using culture-dependent and -independent methods. Polyphenols, flavonoids, ethanol, and acids were quantified and anti-oxidant activities were monitored. All of the Kombuchas showed similarity in bacterial composition, with the dominance of Komagataeibacter spp. Beta diversity showed that the yeast community was significantly different among all tea substrates, between 7 and 14 days of fermentation and between biofilm and kombucha, indicating the influence of the substrate on the fermenting microbiota. Kombucha from rooibos has a low ethanol concentration (1.1 mg/mL), and a glucuronic acid amount that was comparable to black tea. Although antioxidant activity was higher in black and green kombucha compared to rooibos, the latter showed an important effect on the recovery of oxidative damage on fibroblast cell lines against oxidative stress. These results make rooibos leaves interesting for the preparation of a fermented beverage with health benefits.
机译：康普茶通常是由醋酸细菌和酵母菌组成的红茶或绿茶发酵而成的。在这项研究中，康普茶是使用绿色和红茶从同一个发酵剂财团中制备的，并且是第一次注入路易波叶（Aspalathus linearis）。使用依赖于培养物和不依赖于培养物的方法，在生物膜和相应的康普茶中的发酵过程中分析了微生物的多样性。定量多酚，类黄酮，乙醇和酸，并监测抗氧化活性。所有的康普茶菌在细菌组成上都表现出相似性，其中Komagataeibacter spp占优势。 Beta多样性表明，所有茶底物之间，发酵7至14天之间以及生物膜和康普茶之间的酵母菌群落都存在显着差异，表明底物对发酵菌群的影响。如意宝的红茶菌具有较低的乙醇浓度（1.1 mg / mL），且葡萄糖醛酸的量与红茶相当。尽管黑色和绿色康普茶中的抗氧化活性高于rooibos，但后者对恢复成纤维细胞系抗氧化应激的氧化损伤具有重要作用。这些结果使得如意宝叶对于制备具有健康益处的发酵饮料很有趣。

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