摘要
为研究我国康普茶风味、发酵性能及微生物组成,本文收集了不同地区的12个康普茶样品,以其为发酵剂制备康普茶饮品,从感官品质、理化性质及微生物多样性等方面进行分析。结果表明,12个康普茶饮品风味具有一定差异,样品liq2酸甜比例适中,气味酸香无杂味,liq4口感寡淡且有腐臭的不良气味,liq10口感酸苦,其余各样品虽口感偏酸或偏甜,但无明显异味。在发酵过程中,大部分样品发酵液呈现pH和可溶性固形物下降、总酸上升、总酚含量波动的趋势,有机酸以葡萄糖酸、乙酸和乳酸为主,其中,liq2有机酸种类最为丰富,且苹果酸含量较高,发酵3和7 d的各康普茶饮品对DPPH自由基的清除率均在75%以上。微生物多样性分析结果表明,各样品中细菌主要包括驹形氏杆菌(Komagataeibacter)、葡糖杆菌(Gluconobacter)和醋酸杆菌(Acetobacter),真菌则以德克酵母(Dekkera)、Starmerella和接合酵母(Zygosaccharomyces)为主,除此以外部分样品中还含有假单胞菌(Pseudomonas)、不动杆菌(Acinetobacter)、镰刀菌(Fusarium)等有害微生物。本研究结果表明各康普茶样品发酵活力不同,有机酸组成与含量对风味具有一定影响,均具有良好的抗氧化能力,部分样品在微生物组成方面存在一定安全性问题,可为开发具有地域特色的康普茶产品提供理论依据。
In order to investigate the flavor,fermentation performance and microbial composition of kombucha in China,12 simples were gathered from different regions to produce kombucha beverages.The physicochemical,sensory properties and microbial diversity of the beverages were evaluated in detail.Results indicated that the sensory properties of the beverages were different from each other.The simple liq2 had moderate sour and sweet taste and fragrant acid flavor,and the tastes of simple liq4 and liq10 were sour and bitter with putrefactive odor by contrast.Although the remaining simples tasted too sweet or too sour,no distinct bad odors were noticed.While the pH values and soluble solids content decreased,the total acidity value increased.Total phenolic content of the beverages fluctuated during fermentation process.The organic acids were mainly composed of gluconic acid,acetic acid and lactic acid,meanwhile the simple liq2 had the most abundant species of organic acids and high content of malic acid.Kombucha beverages fermented for 3 and 7 days exhibited good DPPH free radical scavenging activities with scavenging rates over 75%.The results of microbial diversity analysis showed that the dominant bacterial genus in each sample included Komagataeibacter,Gluconobacter and Acetobacter,while the dominant fungal genus were Dekkera,Starmerella and Zygosaccharomyces.There were also some harmful microorganisms such as Pseudomonas,Acinetobacter and Fusarium existed in some simples.The results indicated that the fermentation performance of the collected kombucha samples were different from each other while all the beverages exhibited good antioxidant activity.The flavour of the beverage was affected by the composition and content of organic acids.Also it should be noticed that there were some safety problems about the microbiological compositions of part of the simples.This study provided the basis for further investigation of the properties of kombucha in China and development of kombucha products with regional characteristics.
作者
赵洁羽
魏涛
秦菲
刘倩
ZHAO Jieyu;WEI Tao;QIN Fei;LIU Qian(College of Biochemical Engineering,Beijing Union University,Beijing 100023,China;Beijing Key Laboratory of Bioactive Substances and Functional Foods,Beijing Union University,Beijing 100191,China)
出处
《食品工业科技》
CAS
北大核心
2023年第1期172-180,共9页
Science and Technology of Food Industry
基金
北京联合大学科研项目(ZK20202101,ZK30202104)。
关键词
康普茶
感官品质
理化性质
微生物多样性
kombucha
sensory quality
physicochemical properties
microbial diversity
作者简介
赵洁羽(1995-),女,硕士,研究方向:食品应用微生物,E-mail:1822189065@qq.com。;通信作者:魏涛(1969-),女,硕士,教授,研究方向:生物活性物质分离纯化及功能研究,E-mail:weitao@buu.edu.cn。;通信作者:刘倩(1987-),女,博士,助理研究员,研究方向:应用微生物与功能因子开发,E-mail:shtliuqian@buu.edu.cn。
