Wu Xiaoya, Zhang Yue, Zhang Baoshan, Tian Honglei, Liang Yan, Dang Hui, Zhao Yu
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
Research Center of Fruit and Vegetable Deep-Processing Technology, Xi'an 710119, China.
Foods. 2023 Nov 24;12(23):4242. doi: 10.3390/foods12234242.
In this study, Fu-brick tea (FBT) was used for kombucha preparation. The succession of microbial community structures, changes in physicochemical properties, and the volatiles were investigated during the kombucha fermentation. The sequencing analysis showed that was the most predominant bacterium. and were the dominant fungi before fermentation whereas and were the dominant fungi after 3 days of fermentation. The physicochemical analysis revealed that acetic acid, glucuronic acid, and polyphenols increased by 10.22 g/L, 0.08 g/L, and 177.40 mg/L, respectively, by the end of fermentation. The GC-MS analysis showed that a total of 49 volatile compounds were detected during the fermentation. Moreover, there were great differences in volatile components among the kombucha samples with different fermentation times. Furthermore, the relevance among microbial community and volatile compounds was evaluated through correlation network analysis. The results suggested that , , , and were closely related to the main volatile compounds of FBT kombucha. The results in this study may provide deep understanding for constructing the microbiota and improving the quality of FBT kombucha.
在本研究中，茯砖茶（FBT）被用于康普茶的制备。在康普茶发酵过程中，对微生物群落结构的演替、理化性质的变化以及挥发性成分进行了研究。测序分析表明，[此处原文缺失具体细菌名称]是最主要的细菌。[此处原文缺失具体真菌名称1]和[此处原文缺失具体真菌名称2]是发酵前的优势真菌，而[此处原文缺失具体真菌名称3]和[此处原文缺失具体真菌名称4]是发酵3天后的优势真菌。理化分析表明，到发酵结束时，乙酸、葡萄糖醛酸和多酚分别增加了10.22 g/L、0.08 g/L和177.40 mg/L。气相色谱 - 质谱联用（GC - MS）分析表明，发酵过程中共检测到49种挥发性化合物。此外，不同发酵时间的康普茶样品在挥发性成分上存在很大差异。此外，通过相关网络分析评估了微生物群落与挥发性化合物之间的相关性。结果表明，[此处原文缺失具体微生物名称1]、[此处原文缺失具体微生物名称2]、[此处原文缺失具体微生物名称3]和[此处原文缺失具体微生物名称4]与茯砖茶康普茶的主要挥发性化合物密切相关。本研究结果可能为构建茯砖茶康普茶的微生物群落和提高其品质提供深入的理解。
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