不同条件对红茶菌发酵酸度和成膜影响的初步研究  

Studing on Effects of Acidity and Cellulosic Pellicle in Tea Fungus Fermentation

作　　者：蒋立文[1] 刘德华[1] 唐道方[1] 廖卢燕[1] 

机构地区：[1]湖南农业大学食品科技学院微生物研究所,湖南长沙410128

出　　处：《食品科学》2006年第9期96-99,共4页Food Science

摘　　要：红茶菌是一种由醋酸菌和酵母菌共生发酵得到一种共生体。本文利用传统红茶菌膜作为发酵剂,探讨了不同茶汁浓度、碳源、氮源、起始pH值、不同离子强度和培养温度、培养方式对红茶菌发酵最终pH值和菌膜量的影响。结果表明:乙醇和蛋白胨的加入、浅盘培养对发酵成膜有显著增长效果,而最终pH值的变化与膜形成不呈正相关。Kombucha is a kind of symbiosis with yeast and acetic acid bacterium. In this paper, effects of ultimate pH value and cellulosic pellicle membrane were studied with difference tea-brothes, carbon sources, nitrigen sources, initial pH values, ion intensities, temperatures, cultivating modes in tea fungus fermentation with traditional cellulosic pellicle as fermentation starter. The results were showed as following： supplement of ethanol and peptone, pan cultivation have prominence effects on forming cellulosic pellicle, the fmal pH value has negative correlation with forming cellulosic pellicle.

关 键 词：红茶菌 菌膜 

分 类 号：TS201.3[轻工技术与工程—食品科学]