Initial Sugar Concentration on Sensory Characteristics of Raw Pu-Erh Tea Kombucha and Multi-Omics Analysis of the Fermentation Process Under Optimal Sugar Concentration.

ABSTRACT: The substrates of kombucha typically consist of tea and sugar. In this study, the effect of initial sugar concentration on volatile compound and sensory characteristics of raw Pu-erh tea (RAPT) kombucha was investigated. Compared to tea free (S1) and sugar free (S2) samples, the sugared tea (39 g/L sucrose in S3 and 78 g/L sucrose in S4) revealed better sensory quality and higher liking scores after the fermentation process. Hence, high-throughput sequencing analysis was performed to determine the variation in microbial composition between S3 and S4. The result showed that S4 exhibited higher abundances of Komagataeibacter and Brettanomyces as compared to S3. In addition, S4 presented the most favorable sensory qualities characterized by higher intensities of fruity, alcoholi

SUBMITTER: Yao L 

PROVIDER: S-EPMC12469587 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature