摘要
红茶菌是用含糖茶水通过接种醋酸菌和酵母,进行发酵生产的一种广受欢迎的健康饮料。近年来,国内外对红茶菌的研究主要集中在其制作工艺优化方面,小部分研究着重在红茶菌发酵动力学模型、抗氧化与抑菌活性的分子作用机理等方面,同时,国外还对红茶菌中的功能因子——葡萄糖二酸-1,4-内酯(D-Saccharic acid 1,4-lactone,DSL)对肝脏等器官的保护作用进行了研究;并且对红茶菌的一种副产物——细菌纤维也进行了深入研究,特别是在细菌纤维的纳米化等方面。本文主要从红茶菌的菌种组成、相关工艺进展和益生功效方面进行阐述,对比国内外红茶菌的研究进展,同时提出一些个人的见解。
Kombucha Tea, a fermenting sugared tea, fermented by a symbiotic culture of acetic acid bacteria and yeast, which is a health drink popular around the world. In the recent years, most research in China on Kombucha was about optimizing the condition during the fermentation.Many research were clone in the world and someplace in China on Kombucha was about the molecular mechanism in antioxidant and antibacterial effect. Meanwhile the functional factors in Kombucha, D-Saccharic acid 1,4-1actone, DSL, had found that had a protect on human liver and other organs.Many research also done in the world on the byproduct, bacterial cellulose, especially on the nano size of bacterial cellulose.The component bacterium, related processes and probiotic effect had elaborated in this paper, also some personal viewpoint had added, and the comparation between China and overseas about the Kombucha.
作者
梅瀚杰
胡文锋
MEI Han-jie;HU Wen-feng(Food College of South China Agricultural University,Guangzhou 510642,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第17期335-341,351,共8页
Science and Technology of Food Industry
关键词
红茶菌
细菌纤维
菌种组成
工艺优化
Kombucha
bacterial cellulose
component bacteria
process optimization
