“红茶菌”的抑菌作用及抗氧化性  

The Antimicrobial and Antioxidant Activities of Kombucha

作　　者：王国增[1,2] 林娟[1,2] 叶秀云[1,2] 曹泽丽[1,2] 李云程[1,2] 

机构地区：[1]福州大学生物科学与工程学院,福州350116 [2]福建省海洋酶工程重点实验室,福州350116

出　　处：《中国食品学报》2015年第9期173-179,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省自然科学基金项目(2011J01218)

摘　　要：目的:研究采用自行分离获得的酿酒酵母、葡糖醋杆菌和植物乳杆菌进行纯菌混合发酵生产的"红茶菌"的抑菌作用及抗氧化性能。方法:酿酒酵母、葡糖醋杆菌和植物乳杆菌按体积比1∶1∶1菌种配比进行复配,用纯菌混合发酵生产"红茶菌"。测定"红茶菌"发酵液中醋酸、L-乳酸、柠檬酸、还原糖、乙醇、茶多酚、咖啡因、游离氨基酸、蛋白质等主要成分含量,研究其主要成分与"红茶菌"抑菌作用和抗氧化性的关系。结论:"红茶菌"发酵液对6种常见致病菌(大肠杆菌、肠炎沙门氏菌、痢疾志贺氏菌、单增李斯特菌、荧光假单胞菌和金黄色葡萄球菌)有较好的抑制作用。抑菌成分除茶多酚外,还含有代谢过程产生的酸性物质(主要为醋酸),耐热性的抑菌物质等。抗氧化性试验结果表明,"红茶菌"发酵液具有较强的抗氧化能力,对羟自由基、DPPH(1,1-二苯基-2-三硝基苯肼)自由基和超氧阴离子自由基的清除率分别为35.00%,60.07%和3.80%,还原力为1.11。"红茶菌"对自由基的清除能力与茶多酚含量相关。Objective： Kombucha was fermented with Saccharomyces cerevisiae, Gluconacetobacter sp and Lactobacil- lus plantarum isolated by our lab, and its antimicrobial action and oxidation resistance was studied. Method： Saccha- romyces cerevisiae, Gluconaeetobacter sp and Laetobaeillus plantarum were mixed at the volume ratio of 1：1：1 and fer-mented to produce Kombucha. The contents of major components in Kombucha, such as acetic acid, L-lactic acid, cit- ric acid, reducing sugar, ethanol, tea polyphenols, caffeine, free amino-acid and protein, were determined to investigate the relationship between the major components, antimicrobial activity and antioxidation. Results： The fermentation broth of Kombucha could inhibit six tested pathogenic bacteria strongly, including Epidericha coli, Salmonella enteritidis, Shigella dysenteriae, Listeria monocytogenes, Pseudomonas fluorescens and Staphylococcus aureus. The antibacterial ingredients of Kombucha broth contained not only tea polyphenols, but also organic acids （mainly acetic acid） and heat-resistant mate- rials produced during metabolic process. Furthermore, Kombucha broth had strong antioxidant activity. The hydroxyl radi- cal, DPPH and superoxide anions scavenging abilities of Kombucha were 35.00%, 60.07% and 3.80%, respectively. The reducing power was 1.11. The antioxidant activity was related to the content of tea polyphenols.

关 键 词：“红茶菌” 纯菌混合发酵 功效成分 抑菌作用 抗氧化性 

分 类 号：TS201.3[轻工技术与工程—食品科学]