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首页> 外文期刊>Emirates Journal of Food and Agriculture >Flavour chemical dynamics during fermentation of kombucha tea
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Flavour chemical dynamics during fermentation of kombucha tea

机译：康普茶的发酵过程中的风味化学动力学

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摘要

Main physical and chemical properties, microbial population and flavour compounds of kombucha fermentation were dynamically analyzed. The results showed: the pH values decreased but total acidity increased in kombucha fermentation broth with fermentation time; the concentrations of tea polyphenols and free amino acids firstly increased in the initial stage and then decreased till the end of fermentation; total catechins and caffine in kombucha fermentation broth were degraded progressively with fermentation time. Only 21 volatile flavour compounds were identified in the initial kombucha fermentation broth but 56 volatile flavour compounds were identified in the 10 d fermentation. The largest group was acids among which there were 22 different types of acids compounds, accounting for up to 57.21% of all volatile flavour components. Bacteria were more abundant and diverse than yeasts in kombucha fermentation broth during fermentation. We separated and identified 8 main microbial communities in kombucha fermentation broth during kombucha fermentation; 6 bacteria belonged to Gluconacetobacter saccharivorans, Acetobacter sp., Gluconacetobacter sp., Gluconacetobacter europaeus, Acetobacter aceti and Lactobacillus fermentum, and 2 yeasts belonged to Saccharomyces cerevisiae and Arxula adeninivorans. According to the production of organic acids i.e., acetic acid, we envisaged that the predominant bacterial species identified were probably Acetobacter sp. and Acetobacter aceti after 5 days fermentation.
机译：动态分析了康普茶发酵的主要理化性质，微生物种群和风味成分。结果表明：随着发酵时间的延长，康普茶发酵液的pH降低，总酸度升高。茶多酚和游离氨基酸的浓度在发酵初期先升高，然后降低直至发酵结束。随着发酵时间的增加，康普茶发酵液中总儿茶素和咖啡因的含量逐渐降低。在最初的康普茶发酵液中仅鉴定出21种挥发性风味化合物，但在10天发酵中鉴定出56种挥发性风味化合物。最大的组是酸，其中有22种不同类型的酸化合物，占所有挥发性风味成分的57.21％。在发酵过程中，细菌比康普茶发酵液中的酵母更丰富和多样。我们在康普茶发酵过程中分离并鉴定了康普茶发酵液中的8个主要微生物群落。共有6种细菌，分别是蔗糖杆菌，醋杆菌，葡糖杆菌，欧洲葡糖杆菌，醋酸醋和发酵乳杆菌，还有2种酵母分别属于酿酒酵母和腺病毒。根据有机酸即乙酸的产生，我们设想鉴定出的主要细菌种类可能是醋杆菌属。发酵5天后加入醋酸醋。

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