Isolation And Identification Of The Predominant Strains In Kombucha And The Active Components Analysis Of Fruits Kombucha

Kombucha is fermented with tea syrup.The fermented kombucha is rich in various active substances,which can regulate the body's function and speed up the metabolism.In this study,the dominant strains were isolated from the mixed strains of Kombucha bacteria,and the dominant strains were identified to determine the type of predominant strains in Kombucha collected in the laboratory.Through the addition of apple,orange and kiwifruit in kombucha,the various indicators in the fermentation process were monitored;To detect the antioxidant capacity and organic acid content of Kombucha fermentation broth with three fruits added over time.Kombucha is composed of a variety of bacteria,and the dominant strains of yeasts and acetic acid bacteria play a major role.After multiple isolation,screening and identification of Kombucha,four dominant strains of Y-1,Y-2,R-1 and C-3 were obtained.After the analysis of cell biology,molecular biology,and strain protein fingerprints,Y-1 was found to have high homology with Bruttanomyces bruxellensis CBS:74,Y-2 and Zygosaccharomyces bisporus ML2.R-1 were highly consistent with Acetobacter tropicalis BDGP1,C-3 with Gluconacetobacter intermedius ATBC 7019.Add three fruit juices of apple,orange,and kiwifruit to Kombucha,respectively,and ferment together,and the sensory evaluation was performed on the color,taste,etc.of the fermented fruit kombucha beverage,and the monitoring of the indicators of the concentration,pH,acidity,sugar content,and reducing sugar and total sugar in the fermented liquor during the fermentation process over time,based on the monitoring results,the pH and sugar content were basically unchanged on the 7th day of fermentation,and the taste was appropriate.Determination of total phenolic and antioxidant activity of the kombucha beverages containing apple,orange,and kiwifruit juice,respectively.The results showed that there was a positive correlation between the total phenolics and the reducing power of the three fruit kombucha beverages,among which the total phenolics of the kiwifruit kombucha beverage was the highest,reaching 319 mg/ml,and the total phenolic of the next orange kombucha beverage was 308 mg/ml,the total phenol content of apple kombucha beverage was 305 mg/ml.The result of antioxidant activity of three kinds of fruit kombucha beverages showed that the scavenging capacity of DPPH free radical and?O₂^-·?scavenging capacity reached 90%,and the ability to remove?·OH?kiwifruit kombucha beverage was the strongest,orange kombucha beverage followed,apple Kombucha beverages were the weakest,but it was also above 30%.The organic acids in the three kinds of fruit Kombucha extracts were detected using a high-performance ion liquid chromatograph with a diode array detector and analyzed using Aminex HPX-87H?hydrogen type?ion chromatography columns.At a flow rate of 0.5 ml/min and a column temperature of 55°C,10 mmol/L of superior grade pure sulfuric acid was used as the mobile phase and 8mixed organic acid standards?oxalic acid,citric acid,acetic acid,succinic acid,butyric acid,malic acid,lactic acid,propionic acid?achieved separation.The above chromatographic conditions were used to effectively separate the organic acids in the three fruit Kombucha strains,and all obtained the same organic acids as the 8 final standards.By using the above chromatographic conditions,the organic acids of three kinds of fruit Kombucha were separated effectively,and 8 identical organic acids were obtained.Acetic acid is the highest content of substances that enhance the taste of beverages,and lactic acid was detected.