The aim of the present study was to determine the chemical composition (organic acids—acetic, tartaric, citric; sugars—sucrose, glucose, fructose; total acidity, alcohol content, pH—with FTIR instrument; content of selected mineral compounds—AAS instrument), antioxidant activity, antimicrobial activity and sensory profiles of prepared kombucha tea beverage. Black tea with white sugar as a substrate for kombucha beverage was used as a control sample. The dominant organic acid in kombucha tea beverage was acetic acid (1.55 g/L), followed by tartaric and citric acids. The sucrose (17.81 g/L) was the dominant sugar from detected sugars. Antioxidant activity of beverage tested by reducing power method (1318.56 mg TEAC/L) was significantly higher (p < 0.05) in comparison with black tea (345.59 mg TEAC/L). The same tendency was observed for total polyphenol content which was significantly higher (p < 0.05) in kombucha beverage (412.25 mg GAE/L) than in black tea (180.17 mg GAE/L). Among mineral compounds, the amount of manganese (1.57 mg/L) and zinc (0.53 mg/L) was the highest in kombucha tea beverage. Results of antimicrobial activity of kombucha tea beverage showed strong inhibition of Candida krusei CCM 8271 (15.81 mm), C. glabrata CCM 8270 (16 mm), C. albicans CCM 8186 (12 mm), C. tropicalis CCM 8223 (14 mm), Haemophilus influenzae CCM 4454 (10 mm) and Escherichia coli CCM 3954 (4 mm). Sensory properties of prepared beverage were evaluated overall as good with the best score in a taste (pleasant fruity-sour taste). The consumption of kombucha tea beverage as a part of drinking mode of consumers due to health benefits is recommended.

中文翻译：

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康普茶茶饮料的化学，抗氧化剂，抗菌和感官性能评估。

本研究的目的是确定化学成分（有机酸-乙酸，酒石酸，柠檬酸；糖-蔗糖，葡萄糖，果糖；总酸度，酒精含量，pH-使用FTIR仪器；所选矿物化合物的含量-AAS仪器） ），制备的康普茶茶饮料的抗氧化活性，抗菌活性和感官特征。以白糖为康普茶饮料基质的红茶用作对照样品。康普茶饮料中主要的有机酸是乙酸（1.55 g / L），其次是酒石酸和柠檬酸。蔗糖（17.81 g / L）是检测到的糖中的主要糖。通过还原功率法（1318.56 mg TEAC / L）测试的饮料的抗氧化活性显着更高（p  <  0.05）与红茶（345.59 mg TEAC / L）的比较。 茶树茶饮料（412.25 mg GAE / L）中的总多酚含量也观察到了相同的趋势（p <0.05），明显高于黑茶（180.17 mg GAE / L）。在矿物质中，康普茶饮料中锰（1.57 mg / L）和锌（0.53 mg / L）的含量最高。康普茶茶饮料的抗微生物活性结果显示，对克鲁斯假丝酵母CCM 8271（15.81 mm），光滑念珠菌CCM 8270（16 mm），白色念珠菌CCM 8186（12 mm），热带念珠菌CCM 8223（14 mm）有很强的抑制作用。，流感嗜血杆菌CCM 4454（10毫米）和大肠杆菌CCM 3954（4毫米）。总体上，所制备的饮料的感官性能被评价为良好，并且在味道（令人愉悦的果酸味）方面得分最高。由于有益于健康，建议食用康普茶饮料作为消费者饮用方式的一部分。