Kombucha is a slightly alcoholic beverage produced using sugared tea via fermentation using the symbiotic culture of bacteria and yeast (SCOBY). This study aimed to optimize the production of soursop kombucha and determine the effects of different storage conditions on the quality, metabolites, and biological activity. The response surface method (RSM) results demonstrated that the optimum production parameters were 300 ml soursop juice, 700 ml black tea, and 150 g sugar and 14 days fermentation at 28°C. The storage conditions showed significant (P < 0.05) effects on the antioxidant activity including the highest antioxidant activity for the sample stored for 14 days at 25°C in light and the highest total phenolic content (TPC) for the sample stored for 7 days at 4°C in the dark. No significant effects were observed on the antimicrobial activity of soursop kombucha toward Escherichia coli and Staphylococcus aureus. The microbial population was reduced from the average of 10⁶ CFU/ml before the storage to 10⁴ CFU/ml after the storage at 4 and 25°C in dark and light conditions. The metabolites profiling demonstrated significant decline for the sucrose, acetic acid, gluconic acid, and ethanol, while glucose was significantly increased. The storage conditions for 21 days at 25°C in the dark reduced 98% of ethanol content. The novel findings of this study revealed that prolonged storage conditions have high potential to improve the quality, metabolites content, biological activity, and the Halal status of soursop kombucha.

康普茶是一种微酒精饮料，使用糖和茶通过细菌和酵母的共生培养物发酵而制得（SCOBY）。这项研究旨在优化刺五加的生产，并确定不同贮藏条件对品质，代谢物和生物活性的影响。响应面法（RSM）的结果表明，最佳的生产参数为300 ml刺五加汁，700 ml红茶和150 g糖，并在28°C发酵14天。储存条件表明显着（P<0.05）对抗氧化剂活性的影响，包括在25°C下在光下保存14天的样品的最高抗氧化剂活性和在4°C下在暗处保存7天的样品的最高总酚含量（TPC）。没有观察到对刺五加的抗菌活性显着影响大肠杆菌 和 金黄色葡萄球菌。在黑暗和明亮的条件下，微生物数量从储存前的平均值10 ⁶ CFU / ml降低至在4和25°C下储存后的10 ⁴ CFU / ml。代谢物谱显示出蔗糖，乙酸，葡萄糖酸和乙醇的显着下降，而葡萄糖显着增加。在黑暗中于25°C储存21天，乙醇含量减少了98％。这项研究的新颖发现表明，延长贮藏条件具有改善酸模红茶菌的品质，代谢物含量，生物活性和清真状态的巨大潜力。