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提供个摘要 A comparative study on kombucha tea and black tea Kombucha tea (KT) is a popular health beverage among many traditional fermented foods across the world. Different white sugar concentrations ranging from 2 to 10% were added to the black tea before adding KT culture mass for fermentation. Similarly, different tea dhool concentrations (1-5%) in preparing KT was also attempted. The results indicated an increase in the dry matter production of KT due to the addition of various sugar and tea dhool concentrations. The optimum concentration of sugar and tea dhool was found to be 6-8% and 3-4%, respectively. The biochemical constituents of KT and black tea brews were analyzed and compared. It revealed that there was no significant difference in almost all the biochemical constituents between KT and black tea brews. However, compounds like polyphenols, catechins and proteins, volatile flavour compounds like theaflavins and thearubigins and caffeine content were found to be higher in KT when compared to black tea. In addition to that an attempt was made tostudy the antimicrobial activity of KT against a number of human pathogenic microorganisms. KT had its strong effects against E. coli, Salmonella typhimurium and Aeromonas hydrophila. This implies the existence of antimicrobial compounds in KT. The present study reveals KT may be a good health beverage for human beings. 作 者： P. Ponmurugan；T. Muthumani；R. Jayabalan；K. Swaminathan 刊 名： Journal of plantation crops 年，卷(期)： 2006Vol.34(No.3) 分类号： 关键词： Tea beverage Kombucha tea black tea biochemical constituents 正文语种： eng 基金项目： |
9楼2009-12-15 08:34:30
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