Kluz Maciej Ireneusz, Pietrzyk Karol, Pastuszczak Miłosz, Kacaniova Miroslava, Kita Agnieszka, Kapusta Ireneusz, Zaguła Grzegorz, Zagrobelna Edyta, Struś Katarzyna, Marciniak-Lukasiak Katarzyna, Stanek-Tarkowska Jadwiga, Timar Adrian Vasile, Puchalski Czesław
Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland.
Department of Soil Science, Environmental Chemistry and Hydrology, University of Rzeszow, Zelwerowicza 8B, 35-601 Rzeszów, Poland.
Foods. 2022 May 23;11(10):1523. doi: 10.3390/foods11101523.
Kombucha is a beverage made by fermenting sweetened tea with a symbiotic culture of yeast and bacteria. Literature data indicate that the kombucha beverage shows many health-promoting properties such as detoxification, chemo-preventive, antioxidant, antimicrobial, antifungal, and general strengthening. The research conducted focuses on the analysis of polyphenolic compounds formed in the fermentation process using ultra-efficient liquid chromatography, as well as on checking the antimicrobial properties of kombucha against pathogenic bacteria and yeasts found in food. Analysis of the composition of the tea mushroom (SCOBY) microflora using the MALDI TOF MS Biotyper mass spectrometer showed 8 species of bacteria and 7 species of yeasts. In vitro studies confirm the bactericidal and bacteriostatic properties of fermented kombucha beverages, with white and green tea beverages showing the highest antibacterial activity. The bacteria and yeast were the most sensitive to the effects of kombucha tea beverages. UPLC chromatographic analysis confirmed the presence of 17 bioactive compounds in kombucha beverages that can affect human health. The analyses conducted were aimed at indicating the best recipe and conditions to prepare a kombucha beverage, which allowed the selection of the version with the best health-promoting properties. Fermented kombucha teas contain many elements such as aluminium, calcium, iron, potassium, magnesium, sodium, phosphorus, and sulphur.
康普茶是一种通过用酵母和细菌的共生培养物发酵加糖茶制成的饮料。文献数据表明，康普茶饮料具有许多促进健康的特性，如排毒、化学预防、抗氧化、抗菌、抗真菌和增强体质等。所进行的研究重点是使用超高效液相色谱法分析发酵过程中形成的多酚类化合物，以及检测康普茶对食品中发现的致病细菌和酵母的抗菌特性。使用基质辅助激光解吸电离飞行时间质谱生物分型仪对茶菌（SCOBY）微生物群落的组成进行分析，结果显示有8种细菌和7种酵母。体外研究证实了发酵康普茶饮料的杀菌和抑菌特性，其中白茶和绿茶饮料的抗菌活性最高。细菌和酵母对康普茶饮料的作用最为敏感。超高效液相色谱分析证实康普茶饮料中存在17种可影响人体健康的生物活性化合物。所进行的分析旨在确定制备康普茶饮料的最佳配方和条件，从而能够选择具有最佳促进健康特性的版本。发酵的康普茶含有许多元素，如铝、钙、铁、钾、镁、钠、磷和硫。
