黄kombucha的发酵,功能分析和生物活动
Mahammed Ilyas Khazi1, Fakhra Liaqat1, Xingrong Liu1
1Biofuels Institute, School of Emergency Management, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, China.
Journal of the science of food and agriculture
|September 2, 2023
概括
与传统的kombucha相比,黄注入的kombucha发酵增强了生物活动和功能性质. 这种功能性食物提供了增加的抗氧化剂,细胞毒性和抗菌作用,使其成为更健康的饮料替代品.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物化学 生物化学
背景情况:
- 康布查是一种发酵茶饮料,因其潜在的健康益处而受到认可.
- 黄以其药用特性和抗氧化化合物而闻名.
研究的目的:
- 为了研究黄注入的kombucha的发酵过程.
- 评估黄kombucha的生物活动和功能性质.
主要方法:
- 康布查的发酵与不同度的黄.
- 对pH动态和微生物联盟的分析.
- 气色谱-质谱 (GC-MS) 用于化学分析.
- 对抗氧化剂,细胞毒性和抗菌活性进行检测.
- 对于消费者接受的感官评估.
主要成果:
- 与标准kombucha相比,黄kombucha表现出改变的pH动态和微生物组成.
- 在GC-MS分析中,发现黄kombucha中的烯,子,醇,化物,和脂肪酸含量较高.
- 增加的黄度与增强的抗氧化剂 (89%在0.8%黄中),细胞毒性 (74%在1%黄中) 和抗菌活性对抗黄球菌和大肠杆菌 (高达17.7毫米的抑制区) 相关联.
- 有0.6%黄的康布查获得了最高的感官接受分数 (9.0).
结论:
- 用黄发酵kombucha可以显著提高其生物活动和功能性质.
- 黄kombucha为传统kombucha提供了一个更健康的替代品,在功能性食品行业具有潜在的应用.
- 建议进行进一步的体内研究,以阐明黄kombucha消费对健康的影响.
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