Enhancing the proportion of gluconic acid with a microbial community reconstruction method to improve the taste quality of Kombucha

文献类型： 外文期刊

第一作者： Li, Ruyi

作者： Li, Ruyi;Xu, Yongquan;Chen, Jianxin;Wang, Fang;Zou, Chun;Yin, Junfeng

作者机构：

关键词： Kombucha; Microbial community reconstruction method; Proportion of gluconic acid; Taste quality

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）

ISSN： 0023-6438

年卷期： 2022 年 155 卷

页码：

收录情况： SCI

摘要： In this study, a synthetic microbial community (SMC) was used to enhance the proportion of gluconic acid in order to improve the taste quality of Kombucha. The sensory properties of gluconic acid were analyzed for the first time. The proportions of gluconic acid (r = 0.986, p < 0.05) and acetic acid (r = -0.986, p < 0.05) were significantly correlated with the taste score of Kombucha, which was confirmed by the analysis of the sensory properties of organic acid monomers. Starmerella davenportii with the highest yield of ethanol and Gluconacetobacter intermedius with the highest yield of acetic acid were screened and used for microbial community reconstruction to obtain Kombucha with the highest proportion of gluconic acid (74%). In addition, the sensory quality and concentrations of the main functional metabolites in Kombucha fermented by SMC were significantly increased compared with the traditional Kombucha. The microbial community reconstruction method effectively improved the taste quality of Kombucha.

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