这几年红茶菌非常火，从原本是我们千年以前的一种传统发酵饮品，改头换面，贴上英文名字“kombucha”，一下子成为了国外健康市场上备受热捧的能量功能饮料。最初使用发酵红茶来发酵，然后又混合细菌和真菌和糖生产红茶菌；从这个角度上来说，它是双重发酵。
在最近18年5月欧美发表的最新功能饮品研中，对新型红菌茶的研发依据有了新内容
Chemical composition and biological activity of novel types of kombucha beverages...
Kombucha successfully fermented sweetened yarrow infusions.
Kombucha effectively metabolized sugared yarrow SWE.
Chemical and sensory analysis indicated superiority of SWE over infusions.
Cytotoxic and antimicrobial activities were higher for products on infusions.
Kombucha SWE beverages had better antioxidant potential.
Kombucha beverages were produced by fermentation of new types of substrates – yarrow infusions and yarrow subcritical water extracts (SWE). Fermentation process parameters (pH, total acidity and yield of biomass), chemical composition (organic acids, total phenols and flavonoids and vitamin C content) and sensory analysis indicated that SWE were more suitable substrates for successful fermentation. Products obtained on infusions had more pronounced anticancer and antimicrobial properties whereas beverages produced on SWE had higher antioxidant potential.
新型基础物质： yarrow（蓍草的花） 浸液的亚临界提取物SWE,产生于发酵。在发酵过程参数（pH、总酸度.生物能量）、化学成分（有机酸、总酚.黄酮类化合物 维生素C含量）和感官分析中证明了，SWE（ yarrow蓍草的花, 浸液的亚临界提取物）是更适合发酵的基础物质。将会具有更优异的抗癌性和抗菌性，这种饮品会有很高的抗氧化潜力！
