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首页> 外文期刊>Food Science & Nutrition >Evaluation of physicochemical properties and antioxidant activities of kombucha “Tea Fungus” during extended periods of fermentation
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Evaluation of physicochemical properties and antioxidant activities of kombucha “Tea Fungus” during extended periods of fermentation

机译：康普茶“木耳”长时间发酵的理化特性和抗氧化活性评估

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Kombucha fermentation is traditionally carried out by inoculating a previously grown tea fungal mat into a freshly prepared tea broth and incubating under aerobic conditions for 7–10?days. In this study, four kombucha beverages were prepared by placing the tea fungal mats in sugared Sri Lankan black tea at varying concentrations for a period of 8?weeks. The antioxidant activities, physicochemical, and qualitative properties were monitored prior to the commencement of the fermentation process, one day after the inoculation with the microorganisms and subsequently on a weekly basis. All samples displayed a statistically significant decrease ( p? ? .05) in the antioxidant activity at the end of 8?weeks, which was indicative of the decreasing functional properties of the beverage. The physicochemical properties indicated increased acidity and turbidity, which might decrease consumer appeal of the fermented beverage. Further studies are necessary to test the accumulation of organic acids, nucleic acids, and toxicity of kombucha on human organs following the extended period of fermentation.
机译：传统上，康普茶发酵是通过将先前种植的茶菌垫接种到新鲜制备的茶汤中，然后在有氧条件下孵育7-10天来进行的。在这项研究中，通过将茶菌垫放在不同浓度的加糖斯里兰卡红茶中放置8周，制备了四种康普茶饮料。在发酵过程开始之前，接种微生物后的一天以及随后每周一次监测抗氧化活性，理化性质和定性性质。所有样品在8周时的抗氧化剂活性均显示出统计学上的显着下降（p≤<0.05），这表明饮料的功能性下降。物化性质表明酸度和浊度增加，这可能降低发酵饮料对消费者的吸引力。在发酵延长后，进一步的研究对于测试有机酸，核酸的积累以及康普茶对人体器官的毒性是必要的。

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