Study on the Change of Antioxidant Activity During Complex Fermentation of Kombucha and Banana Vinegar
In this study,the changes in antioxidant activity of three different strains of kombucha,yeast and lactobacillus lactis during fermentation of banana vinegar were investigated by examining the changes in vitamin C content and DPPH radical scavenging rate.The study showed that the vitamin C content and DPPH radical scavenging rate of the banana vinegar samples fermented by S.erythropolis were significantly higher than those of the other two strains with the increase of fermentation time,and it had a significant advantage in enhancing the antioxidant properties of banana vinegar.The banana vinegar fermented by Camellia sinensis is not only rich in nutrients,but also has strong antioxidant activity,which provides a new idea and method for the development of health food with antioxidant activity.In the future,further in-depth studies can be conducted to explore the mechanism of antioxidant generation during the fermentation process of Camellia sinensis and optimize the fermentation process in order to improve the antioxidant activity of the product.
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