Tan Wee Ching, Muhialdin Belal J, Meor Hussin Anis Shobirin
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia.
Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Malaysia.
Front Microbiol. 2020 Dec 4;11:603481. doi: 10.3389/fmicb.2020.603481. eCollection 2020.
Kombucha is a slightly alcoholic beverage produced using sugared tea via fermentation using the symbiotic culture of bacteria and yeast (SCOBY). This study aimed to optimize the production of soursop kombucha and determine the effects of different storage conditions on the quality, metabolites, and biological activity. The response surface method (RSM) results demonstrated that the optimum production parameters were 300 ml soursop juice, 700 ml black tea, and 150 g sugar and 14 days fermentation at 28°C. The storage conditions showed significant ( < 0.05) effects on the antioxidant activity including the highest antioxidant activity for the sample stored for 14 days at 25°C in light and the highest total phenolic content (TPC) for the sample stored for 7 days at 4°C in the dark. No significant effects were observed on the antimicrobial activity of soursop kombucha toward and . The microbial population was reduced from the average of 10 CFU/ml before the storage to 10 CFU/ml after the storage at 4 and 25°C in dark and light conditions. The metabolites profiling demonstrated significant decline for the sucrose, acetic acid, gluconic acid, and ethanol, while glucose was significantly increased. The storage conditions for 21 days at 25°C in the dark reduced 98% of ethanol content. The novel findings of this study revealed that prolonged storage conditions have high potential to improve the quality, metabolites content, biological activity, and the Halal status of soursop kombucha.
康普茶是一种略带酒精的饮料，它通过使用细菌和酵母的共生培养物（SCOBY）对加糖茶进行发酵而生产。本研究旨在优化刺果番荔枝康普茶的生产，并确定不同储存条件对其品质、代谢产物和生物活性的影响。响应面法（RSM）结果表明，最佳生产参数为300毫升刺果番荔枝汁、700毫升红茶、150克糖，并在28°C下发酵14天。储存条件对抗氧化活性有显著（<0.05）影响，包括在25°C光照下储存14天的样品具有最高的抗氧化活性，以及在4°C黑暗中储存7天的样品具有最高的总酚含量（TPC）。刺果番荔枝康普茶对[具体微生物]的抗菌活性未观察到显著影响。在4°C和25°C的黑暗和光照条件下储存后，微生物数量从储存前的平均10 CFU/ml降至10 CFU/ml。代谢物谱分析表明，蔗糖、乙酸、葡萄糖酸和乙醇显著下降，而葡萄糖显著增加。在25°C黑暗中储存21天可使乙醇含量降低98%。本研究的新发现表明，延长储存条件具有提高刺果番荔枝康普茶的品质、代谢物含量、生物活性和清真地位的巨大潜力。
