Abstract:To analyze the changes of main chemical components of pure fermented honey kombucha during fermentation in order to develop a new kombucha beverage. Dilute coated plate method and 16S rDNA technique were used to screen the dominant strains of acetic acid production. The pH value, carbohydrate content as well as volatile components of honey kombucha fermentation broth at 0d, 2d, 4d, 7d, 9d, 11d and 14d were determined by pH meter, liquid chromatography-mass spectrometry (LC-MS) and gas chromatography-mass spectrometry (GC-MS), respectively. Additionally, sensory evaluations are conducted on both the purebred honey kombucha and the purebred traditional kombucha. A strain of Komagataeibacter saccharivorans identified as 3-3 was selected. Compared with 14 days, pH value of honey kombucha decreased from 5.16 to 2.97, the difference was significant (P<0.05). The glucose content decreased from 21.76g/L to 4.64g/L (P<0.05), the fructose content decreased from 20.96g/L to 1.63g/L (P<0.05), and the sucrose content decreased from 2.89g/L to 1.12g/L (P<0.05). A total of 62 main volatile substances were detected in fermentation broth, including 9 carboxylic acids, 7 alcohols, 10 aldehydes, 8 benzene-related compounds, 15 esters, 8 ketones, 4 terpenes and 1 phenol. The purebred honey kombucha has good sensory acceptance, possesses high nutritional value, and can be marketed as a new type of beverage.
