红茶菌发酵液抑菌活性研究  

Antimicrobial Activity in Kombucha Fermentation

作　　者：张虎成[1] 范海涛[1] 杨国伟[1] 王晓杰[1] 李小瑞[1] 王亚萍[1] 王孟君[1] 

机构地区：[1]北京电子科技职业学院生物工程学院,北京100029

出　　处：《安徽农业科学》2012年第9期5340-5342,共3页Journal of Anhui Agricultural Sciences

基　　金：北京市教委科研基地项目;北京市属市管高等学校人才强教学化计划项目

摘　　要：[目的]研究红茶菌发酵液是否具有抑菌活性的蛋白质。[方法]研究不同培养时间对发酵液菌体浓度、pH、总蛋白浓度和抑菌圈大小的影响;调节第6天的红茶菌发酵液至不同的pH,利用蛋白酶、热处理作用红茶菌发酵液,并用青霉素、糖茶水、胰蛋白酶和蛋白酶K作参比,分别抑制供试菌,测量抑菌圈大小。[结果]发酵液总蛋白浓度与抑菌效果呈正相关;抑菌圈大小随着pH升高而逐渐降低,pH为7时最小,而后随着pH升高又逐渐增大;蛋白酶处理过的第6天发酵液抑菌效果明显降低。[结论]红茶菌发酵液中具有抑菌蛋白。[ Objective ] The aim was to study if the fermentation liquor of Kombucha had protein with antimicrobial activity. [ Method ] The effects of different cultivation time on fermentation liquor concentration, pH, total protein concentration and zone of inhibition were studied. The fermentation liquor of Kombucha on the 6th day was adjusted to different pH. Protease treated fermentation were put into the plates of Esch- erichia coli, Bacillus cereue and Staphylococcus aureus with ampenicilin as control. Zone of broth inhibition was measured. [ Result] The concentration of general protein was of positive relevance to fungi. The zone of inhibition decreased with rising pH and was the lowest when pH was 7. Later, as pH increasing, it enlarged. The inhibition effect of processed protease reduced remarkably. [ Conclusion] The fermentation liquor of Kombucha revealed antimicrobial oroteins.

关 键 词：红茶菌 发酵液 抑菌 抑菌蛋白 抑菌圈 

分 类 号：S571.1[农业科学—茶叶生产加工]