Center of Food and Fermentation Technology, Akadeemia tee 15a, 12618 Tallinn, Estonia; Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, Estonia.
Center of Food and Fermentation Technology, Akadeemia tee 15a, 12618 Tallinn, Estonia.
Int J Food Microbiol. 2022 Jul 16;373:109715. doi: 10.1016/j.ijfoodmicro.2022.109715. Epub 2022 May 7.
The kombucha market is a fast-growing segment in the functional beverage category. The selection of kombuchas on the market varies between the traditional and flavoured kombuchas. Our research aimed to characterise the chemical, microbial, and sensory profiles of the commercial kombuchas. We analysed 16 kombuchas from 6 producers. The dominant metabolites were acetate, lactate, and ethanol, the last of which might put some kombuchas into the alcoholic beverage section in some countries. The metagenomic analyses demonstrated that LAB dominates in green tea, and AAB in black tea kombuchas. The main bacterial species were Komagataeibacter rhaeticus and Lactobacillus ssp, and yeast species Dekkera anomala and Dekkera bruxellensis. The sweet and sour balance correlated with acid concentrations. The free sorting task showed that commercial kombuchas clustered into three main categories "fruity and artificial flavour", herbal and tea notes", and "classical notes". Our research results showed the necessity of the definition of kombucha.
康普茶市场是功能饮料类别中快速增长的细分市场。市场上的康普茶种类在传统康普茶和风味康普茶之间有所不同。我们的研究旨在描述商业康普茶的化学、微生物和感官特征。我们分析了来自 6 个生产商的 16 种康普茶。占优势的代谢物是乙酸盐、乳酸盐和乙醇，后者可能使某些康普茶在某些国家归入酒精饮料类别。宏基因组分析表明，LAB 在绿茶中占优势，AAB 在红茶康普茶中占优势。主要细菌种类为拉氏醋杆菌和乳杆菌属，酵母种类为异常汉逊酵母和布鲁塞尔德克酵母。酸甜平衡与酸浓度相关。自由分类任务表明，商业康普茶聚类为三个主要类别：“果味和人工风味”、“草药和茶味”和“经典风味”。我们的研究结果表明，有必要对康普茶进行定义。
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