Abstract:

Different storage-age Pu-erh tea (1, 5, 10 years) infusion (8 g/L) sweetened with sucrose 50 g/L was filtrated and inoculated with kombucha culture for 8-day fermentation at 28 ℃. The fermentation broth was dynamically analyzed for microbial population, pH, tea polyphenols, total acidity, protein and biomass as well as high-boiling-point substances. Results showed that there were no obvious differences in microbial population, pH values, etc. between Pu-erh and green or black tea infusion fermented by kombucha culture. Therefore, Pu-erh tea infusion was an excellent matrix for kombucha fermentation. Added together, 35 non-volatile components (mainly including 14 alcohols and 13 acids) were identified by GC-MS in different storage-age Pu-erh tea infusion fermented by kombucha for 3, 4, 6, 7 days and 8 days. Alcohols were detected with the most frequencies at the initial fermentation stage (0－4 days), and acids were dominant later. Citric acid, nonahexacontanoic acid, l-(+)-ascorbic acid, 2, 6-dihexadecanoate, etc. were detected in the maturation period (the 7th day), which may be the crucial constituents in favor of health in fermented Pu-erh tea infusion by kombucha.

Key words: kombucha, Pu-erh tea, chemical components