Kombucha beverages were produced by fermentation of new types of substrates – yarrow infusions and yarrow subcritical water extracts (SWE). Fermentation process parameters (pH, total acidity and yield of biomass), chemical composition (organic acids, total phenols and flavonoids and vitamin C content) and sensory analysis indicated that SWE were more suitable substrates for successful fermentation. Products obtained on infusions had more pronounced anticancer and antimicrobial properties whereas beverages produced on SWE had higher antioxidant potential.

中文翻译：

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新型with草康普茶饮料的化学成分和生物活性

康普茶饮料是通过发酵新型基质（–草浸液和草亚临界水提取物（SWE））而生产的。发酵过程参数（pH，总酸度和生物质产率），化学组成（有机酸，总酚和类黄酮以及维生素C含量）和感官分析表明，SWE是成功发酵的更合适的底物。通过浸泡获得的产品具有更显着的抗癌和抗微生物特性，而通过SWE生产的饮料具有更高的抗氧化潜能。