Geraris Kartelias Ioannis, Karantonis Haralabos Christos, Giaouris Efstathios, Panagiotakopoulos Ioannis, Nasopoulou Constantina
Laboratory of Food Chemistry and of Technology and Quality of Animal Origin Food, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece.
Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece.
Foods. 2023 Sep 20;12(18):3496. doi: 10.3390/foods12183496.
This study implemented kombucha fermentation of Olympus Mountain tea () sweetened with honey (OMTWH) in order to investigate the potential for producing a novel beverage with functional properties. The increase in the total count of bacteria and yeast suggests that the OMTWH acts as a viable substrate for supporting the proliferation of the microorganisms of the Kombucha symbiotic culture. The fermentation resulted in a reduction in pH and increased total titratable acidity. After fermentation, a statistically significant increase in the vitamins C, B1, B2, B6, B7, and B12 content was observed ( < 0.05). Total phenolics and antioxidant activity of the fermented beverage was significantly enhanced, as assessed by the method of Folin-Ciocalteu and ABTS assay, respectively. Results revealed that OMTWH had a potent inhibitory activity of α-amylase, α-glucosidase, acetylcholinesterase, and butyrylcholinesterase; OMTWH fermented with a kombucha consortium exhibited even higher inhibition. Hence, the process of kombucha fermentation can convert OMTWH into a novel beverage with enhanced functional properties.
本研究对用蜂蜜甜化的奥林匹斯山茶叶（OMTWH）进行了康普茶发酵，以探究生产具有功能特性的新型饮料的潜力。细菌和酵母总数的增加表明，OMTWH可作为一种可行的底物，支持康普茶共生培养物中微生物的增殖。发酵导致pH值降低，总可滴定酸度增加。发酵后，观察到维生素C、B1、B2、B6、B7和B12的含量有统计学显著增加（P<0.05）。分别通过福林-西奥尔特法和ABTS法评估，发酵饮料的总酚含量和抗氧化活性显著增强。结果显示，OMTWH对α-淀粉酶、α-葡萄糖苷酶、乙酰胆碱酯酶和丁酰胆碱酯酶具有强大的抑制活性；用康普茶菌群发酵的OMTWH表现出更高的抑制作用。因此，康普茶发酵过程可将OMTWH转化为具有增强功能特性的新型饮料。
Zotero 插件
