摘要
红茶菌(Kombucha)是一种以糖茶水为主要发酵基质,经酵母、醋酸菌和乳酸菌组成的共生菌群代谢所形成的天然保健饮料,因其抗氧化、降血糖、抑菌等生理活性而深受国内外学者关注和消费者喜爱。现有研究结果表明,红茶菌的感官品质和功能性组分差异与红茶菌发酵过程中微生物群落的组成和变化密切相关。因此,本综述总结了红茶菌微生物群落结构及其发酵机理、红茶菌中促进特征风味和益生物质生成和细菌纤维素合成的功能性微生物,以及当前红茶菌研究的局限性,以期为更好地挖掘和探索我国特色红茶菌微生物资源对产品风味和益生功能的作用,并为我国红茶菌高价值产品的工业化生产提供主要理论基础。
Kombucha is a kind of health drink fermented by a symbiotic flora composed of yeasts,acetic acid bacteria and lactic acid bacteria,with sugar and tea as the main substrates.It is popular with the researchers and consumers in the world due to its wide healthy functions including antioxidant,hypoglycemic,and antibacterial activities.Existing studies have proved that the sensory quality and functional components of Kombucha are closely related to the microbial community during its fermentation.This review summarizes the microbial community and fermentation mechanism of Kombucha,core microorganisms that promote the generation of flavors and bioactive substances,and bacterial cellulose production in Kombucha,and current limitations of relative studies.The review would provide in-depth knowledge for exploring the effects of special microorganisms on the flavor and healthy functions,and key theoretical basis for the industrial production of Kombucha.
作者
刘思琪
樊璐瑶
王硕
王莹
袁磊
LIU Siqi;FAN Luyao;WANG Shuo;WANG Ying;YUAN Lei(School of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China;Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology,Nanyang Institute of Technology,Nanyang 473004,China)
出处
《食品工业科技》
CAS
北大核心
2024年第11期388-395,共8页
Science and Technology of Food Industry
基金
扬州大学大学生创新训练项目(X20220896)
国家自然科学基金(32302953)
江苏省自然科学基金(BK20210814)
中国博士后基金特别资助(2021TQ0274)
河南省工业微生物资源与发酵技术重点实验室开放课题(HIMFT20210307)。
关键词
红茶菌
菌群结构
功能性微生物
风味物质
益生物质
Kombucha
microbial community
functional microorganisms
flavors
functional substances
作者简介
刘思琪(2001-),女,大学本科,研究方向:食品微生物,E-mail:mayjulius@outlook.com。;通信作者:袁磊(1989-),男,博士,副教授,研究方向:食品微生物,E-mail:leiyuan@yzu.edu.cn。
