In this study, arabic coffee infusion was used to produce a fermented beverage known as kombucha. The physicochemical, antioxidant and antimicrobial activities, as well as in vivo toxicity were evaluate throughout 21 days of fermentation. Reduction in pH and sugar levels were observed throughout the fermentation period. There was no significant difference in the content of total phenolic compounds between the unfermented and fermented beverage, nor between the fermentation times, as well as in the antioxidant activity. The 5-caffeoylquinic acid was identified at all fermentation times evaluated, and no significant difference was observed regarding its concentration. It showed antibacterial and antifungal activity against all strains tested. No toxic effect of the beverages was observed in the in vivo model (Galleria mellonella) studied. These results demonstrated that coffee infusion is a possible alternative for kombucha production since the physicochemical changes prove the metabolic activity of Symbiotic Culture of Bacteria and Yeast.

在这项研究中，阿拉伯咖啡浸泡液被用来生产一种被称为康普茶的发酵饮料。在整个 21 天的发酵过程中，对理化、抗氧化和抗菌活性以及体内毒性进行了评估。在整个发酵期间观察到 pH 和糖水平的降低。未发酵和发酵饮料之间的总酚类化合物含量、发酵时间以及抗氧化活性之间没有显着差异。5-咖啡酰奎宁酸在所有评估的发酵时间都被鉴定出来，并且没有观察到其浓度的显着差异。它显示出对所有测试菌株的抗菌和抗真菌活性。没有观察到饮料的毒性作用研究了体内模型（大蜡螟）。这些结果表明，咖啡浸泡是康普茶生产的可能替代品，因为物理化学变化证明了细菌和酵母共生培养物的代谢活性。