关键词: 红茶菌, 代谢, D-葡萄糖二酸1, 4内酯

Abstract: This paper introduced the different characteristics of several principal metabolites in different Kombucha strains. The kinds and quantities of these metabolites were different in different strains and in different formulafions. The conclusions were that the strain A22 had a strong ability of metabolitze glucose to acid. It could produce high quantity of D-glucaric acid 1,4 lactone, the main functional factor in Kombucha and other beneficial components such as gluconic acid, glucuronate and glucaric acid etc. The quantity of acetic acid was appropriate. So this strain was the ideal strain to produce Kombucha of the functions of relieving poison and resisting cancer.

Key words: Kombucha, metabolite, D-glucaric acid 1,4 lactone