Laboratoire de Génie Chimique, UMR 5503, Univ. de Toulouse, CNRS, INPT, UPS, Toulouse, France.
Laboratoire des Interactions Moléculaires et Réactivité Chimique et Photochimique, UMR 5623, Toulouse, France.
J Food Sci. 2018 Mar;83(3):580-588. doi: 10.1111/1750-3841.14068.
Kombucha is a beverage of probable Manchurian origins obtained from fermented tea by a microbial consortium composed of several bacteria and yeasts. This mixed consortium forms a powerful symbiosis capable of inhibiting the growth of potentially contaminating bacteria. The fermentation process also leads to the formation of a polymeric cellulose pellicle due to the activity of certain strains of Acetobacter sp. The tea fermentation process by the microbial consortium was able to show an increase in certain biological activities which have been already studied; however, little information is available on the characterization of its active components and their evolution during fermentation. Studies have also reported that the use of infusions from other plants may be a promising alternative.
Kombucha is a traditional fermented tea whose consumption has increased in the recent years due to its multiple functional properties such as anti-inflammatory potential and antioxidant activity. The microbiological composition of this beverage is quite complex and still more research is needed in order to fully understand its behavior. This study comprises the chemical and microbiological composition of the tea and the main factors that may affect its production.
康普茶是一种源自满洲地区的饮料，由几种细菌和酵母组成的微生物共生体发酵茶制成。这种混合共生体形成了一种强大的共生关系，能够抑制潜在污染细菌的生长。发酵过程还会导致某些醋酸杆菌菌株的活性形成聚合纤维素薄膜。微生物共生体的茶发酵过程能够表现出某些已被研究过的生物活性的增加；然而，关于其活性成分的特征及其在发酵过程中的演变的信息很少。研究还报告说，使用其他植物的浸液可能是一种很有前途的替代方法。
康普茶是一种传统的发酵茶，由于其具有抗炎潜力和抗氧化活性等多种功能特性，近年来其消费量有所增加。这种饮料的微生物组成非常复杂，为了充分了解其行为，还需要进行更多的研究。本研究包括茶的化学成分和微生物组成以及可能影响其生产的主要因素。
