Dynamic Changes in Microbial Communities, Physicochemical Properties, and Flavor of Kombucha Made from Fu-Brick Tea

Overview

Journal Foods

Specialty Biotechnology

Date 2024 Jan 17

PMID 38231678

Authors

Xiaoya Wu

Yue Zhang

Baoshan Zhang

Honglei Tian

Yan Liang

Hui Dang

Yu Zhao

Affiliations

Soon will be listed here.

Abstract

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.

Citing Articles

Functional kombucha production from fusions of black tea and Indian gooseberry ( L.).

Kitwetcharoen H, Phannarangsee Y, Klanrit P, Thanonkeo S, Tippayawat P, Klanrit P Heliyon. 2024; 10(24):e40939.

PMID: 39720042 PMC: 11667612. DOI: 10.1016/j.heliyon.2024.e40939.

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