1 材料与方法
1.1 材料
1.2 试验方法
2 结果与分析
2.1 “红茶菌”中微生物的分离与鉴定
2.1.1 酵母菌的分离与鉴定
2.1.2 醋酸菌的分离与鉴定从醋酸菌的分离培养基中挑选有溶钙透明圈,形态特征不同的菌落,划线分离,得到 3 株菌 C4、C5 和 C6。
1) 醋酸菌的形态特征观察醋酸菌的菌落形态和细胞形态特征如表2及图5、图6所示。
2) 醋酸菌的分子生物学鉴定
2.2 传统发酵与纯菌混合发酵的 “红茶菌 ”的成分比较
3 结语

Journal of Chinese Institute of Food Science and Technology. 2015, (02) Core

Isolation of Microbes from Kombucha and Kombucha Fermentation with Pure Culture CombinationsChinese Full Text

Lin Juan;Ye Xiuyun;Cao Zeli;Xie Fanying;Xu Meiai;Fujian Key Laboratory of Marine Enzyme Engineering;

Abstract: Objective: Different microbes were isolated from Kombucha samples collected in Fujian, and different microbial combinations were fermented to produce Kombucha. Method: The isolated microbes were identified by morphologicalobservation and molecularbiology methods. The ingredients and sense of Kombucha fermented with different microbial combinations and traditional brewing were compared. Results: Three types of yeasts including Saccharomyces cerevisiae,Zygosaccharomycesbailiiand Candida parapsilosis, and three types of acetic acid bacteria including Gluconacetobacter sp.,Acetobacter sp. and Gluconacetobacterhansenii were isolated from Kombucha samples. Candida parapsilosis and Gluconacetobacterhansenii were isolated from Kombucha for the first time. The Kombucha fermented with Saccharomyces cerevisiae, Gluconacetobacter sp. and Lactobacillus plantarumnot only had the sweet and sour suitable, mellow and refreshing flavor, but also had various functional components. And the fermentation period was shortened from 10 d to 56 h.Conclusion: The content of functional components of Kombucha fermented with different combinations of strains is different. This may be due to the bacteria at different growth state during fermentation, thus affecting the synthesis of metabolites.

Keywords：

Kombucha; isolation; mixed fermentation with pure culture; functional components;

DOI：
10.16429/j.1009-7848.2015.02.007
Series：
Subject：
Classification Code：
TQ920

Mobile Reading

Read on your phone instantly

Step 1
Scan QR Codes

"Mobile CNKI-CNKI Express" App

Step 2
Open“CNKI Express”

and click the scan icon in the upper left corner of the homepage.

Step 3
Scan QR Codes

Read this article on your phone.
Download
- PDF
- CAJ
Online Reading
- HTML Reading
- Original Reading

Contents

Isolation of Microbes from Kombucha and Kombucha Fermentation with Pure Culture CombinationsChinese Full Text

Lin Juan;Ye Xiuyun;Cao Zeli;Xie Fanying;Xu Meiai;Fujian Key Laboratory of Marine Enzyme Engineering;

Read on your phone instantly

Citation Network

Related Literature