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Abstract：
Kombucha fermentation yields a diverse range of beneficial macro and micronutrients. In our study, we examined the metabolites, antioxidant activity, organoleptic characteristics, and nutritional attributes of traditionally prepared kombucha tea, using black tea and sugar (control) as substrates, and compared them with tea made from tea dust and blackstrap molasses (test). Kombucha tea crafted from functional raw materials exhibited enhanced sensory qualities and improved health-promoting properties. The levels of tannins, flavonoids, and phenols play a crucial role in determining the antioxidant activity of kombucha tea. Using the DPPH and FRAP methods, we investigated the antioxidant activity throughout the fermentation period, ranging from day 0 to day 12, under optimized conditions. The results consistently demonstrated an initial increase in antioxidant activity from day 0 to 6, followed by a decline from day 6 to 12. Notably, statistical analysis revealed that the antioxidant activity of the test sample was significantly better (p > 0.001) compared to the control sample. The nutritional content of the kombucha from day 6 of the test sample is higher than the control sample provided sugars (fructose 0.4 ± 0.1, glucose 0.7 ± 0.1, sucrose 1.4 ± 0.1) g/100 mL, minerals (calcium, 19.4 ± 0.15, iron 23.1 ± 0.25, and potassium 28.3 ± 0.25) mg/100 mL, vitamins (B1 0.58 ± 0.01, B2 0.30 ± 0.02, B3 0.33 ± 0.02, B6 0.75 ± 0.02, B9 0.19 ± 0.03, B12 0.9 ± 0.03, and C 1.38 ± 0.06) mg/100 mL, sodium 4.35 ± 0.25 mg/100 mL, calories 14.85 ± 0.25 mg/100 mL, carbohydrates 3.135 ± 0.12, and acids (acetic acid 4.20 ± 0.02, glucuronic acid 1.78 ± 0.02) mg/100 mL on day 12. The predominant microbial species identified in both control and test samples included Komagataeibacter rhaeticus, Gluconobacter oxydans, Brettanomyces bruxellensis, and Zygosaccharomyces bailli, each with varying dominance levels. These microorganisms play essential roles in metabolizing sugars, generating acids, and contributing to the distinctive flavor profile of kombucha. Sensory evaluations of the control and test samples were analyzed, and the overall preference was 88% for the test sample with tea dust and molasses. The sensory characteristics of the test sample included a fruity smell (41%), fizzy texture (66%), bright color (47%), and a fruity taste (67%), with overall acceptability (56%) rating it as excellent. Our research contributes to a deeper understanding of the interplay between raw materials, microbial composition, and the resulting composition of bioactive compounds.
摘要：
康普茶发酵产生多种有益的宏观和微量营养素。在我们的研究中,我们检查了代谢物，抗氧化活性，感官特征，和传统制备的红茶茶的营养特性，使用红茶和糖（对照）作为底物，并将它们与用茶尘和黑带糖蜜制成的茶进行比较（测试）。由功能性原料制成的红茶茶表现出增强的感官品质和改善的健康促进特性。单宁的水平，黄酮类化合物，酚类在决定红茶茶的抗氧化活性中起着至关重要的作用。使用DPPH和FRAP方法，我们调查了整个发酵期间的抗氧化活性，在优化条件下，从第0天到第12天。结果一致地表明,从第0天至第6天,抗氧化活性开始增加,随后从第6天至第12天下降。值得注意的是,统计分析显示,与对照样品相比,测试样品的抗氧化活性显著更好(p>0.001)。从第6天开始的红茶菌的营养成分高于对照样品提供的糖（果糖0.4±0.1，葡萄糖0.7±0.1，蔗糖1.4±0.1）g/100mL，矿物质(钙，19.4±0.15，铁23.1±0.25，钾28.3±0.25）mg/100mL，维生素（B10.58±0.01，B20.30±0.02，B30.33±0.02，B60.75±0.02，B90.19±0.03，B120.9±0.03和C1.38±0.06）mg/100mL，钠4.35±0.25毫克/100毫升，卡路里14.85±0.25毫克/100毫升，第12天的碳水化合物3.135±0.12和酸（乙酸4.20±0.02，葡萄糖醛酸1.78±0.02）mg/100mL。在对照和测试样品中确定的主要微生物物种包括Komagataeibacterrhaeticus，氧化葡糖杆菌,布鲁克谢尔氏菌，和Bayilli酵母菌,每个都有不同的优势水平。这些微生物在糖代谢中起着重要作用，产生酸，并为康普茶的独特风味做出贡献。分析了对照和测试样品的感官评价，对于含有茶尘和糖蜜的测试样品，总体偏好为88％。测试样品的感官特征包括水果味（41％），泡沫质地（66%），鲜艳的色彩（47%），和水果味（67％），总体可接受性(56%)将其评为优秀。我们的研究有助于更深入地了解原材料之间的相互作用，微生物组成，以及由此产生的生物活性化合物的组合物。
