摘要
The symbiotic culture of bacteria and yeast(SCOBY)encompasses a diverse array of microorganisms that play a pivotal role in the biochemical transformations during Kombucha fermentation.This study aims to investigate how various combinations of acetic acid bacteria(AAB)and specific yeast strains influence SCOBY formation and the biochemical characteristics of Kombucha.Thirteen combinations of AAB and yeasts formed SCOBY.The pH of Kombucha decreased to 2.31,and titratable acidity content increased to 20.76 g/L.Acetic and gluconic acid contents of Kombucha were 1.96 g/L and 6.9 g/L,respectively.The total phenolic and flavonoid contents increased by 3.53-and 5.2 fold,whereas the condensed tannin content decreased by 31.3 fold.Chlorogenic,pcoumaric,and ferulic acids were newly detected.Catechin,epicatechin,caffeine,caffeic acid,gallic acid,and rutin contents in Kombucha were increased.The antioxidant activity of Kombucha was enhanced up to 2.88 fold.The use of AAB and yeast has potential value in the industrial production of Kombucha.
基金
supported by the National Research Foundation of Korea,Republic of Korea(grant number 2022R1I1A1A01069773 and 2022R1F1A1063434)
the Technology Innovation Program(grant number 20009663)
the Ministry of Trade,Industry&Energy(MOTIE,Republic of Korea)
Go-Seong Deep sea Water Industry Foundation(GDIF-202201)
the OTTOGI Corporation,Republic of Korea,through the Research and Publication Project.
