红茶菌优势微生物冻干菌粉的制备  

Preparation of freeze-dry powder of predominant microbes in Kombucha

作　　者：乔宏萍[1] 燕平梅[1] 武晓英[1] 陈燕飞[1] 沙大年 

机构地区：[1]太原师范学院生物系,太原030012 [2]上海交大昂立股份有限公司生物医药研究院,上海200233

出　　处：《食品科技》2016年第3期18-20,共3页Food Science and Technology

基　　金：山西省科技基础条件平台项目(2014091003-0107)

摘　　要：选用脱脂奶粉、甘油、蔗糖、海藻糖等冻干保护剂筛选对红茶菌中优势微生物醋酸菌和酵母菌的最佳冻干保护剂。结果表明,4种保护剂都有很好的作用效果,Y_1蔗糖效果最好,其次为海藻糖;Y_2为脱脂奶粉效果最好,其次为蔗糖;Y_3效果最好的为脱脂奶粉和蔗糖,活菌率可以达到17.4%和16%;同样Y_4也是蔗糖保护的效果略好于其他3种,醋酸菌AC2为蔗糖效果最好,活菌率为12.8%,其次为脱脂奶粉、海藻糖和甘油。另外,10%的蔗糖作为保护剂冻干效果要明显好于5%的蔗糖。使用不同组合的冻干的菌粉来发酵茶糖水,结果发现冻干菌粉发酵的红茶菌中,其中5个组合口味较好。The good freeze-dried protective agent to acetic bacteria and yeasts isolated from Kombucha was screened from skimmed milk powder,glycerol,trehalose and sucrose.The results showed that 4 freeze-dried protective agents had good preservative effects.Sucrose was the best to Y_1 strain,followed by trehalose.To the Y_2,skimmed milk powder was the best,followed by sucrose.The skimmed milk powder and sucrose was good to Y_3,the rate of viable organism can reach 17.4% and 16%.Similarly Y_4 is also the protective effect of sucrose better than the others.To the acetic bacteria AC_2 sucrose was best,and the rate of viable cells was 12.8%,followed by skim milk,then trehalose and glycerol.It was founded that 10% sucrose as protective agent was better than 5%.Using different batterys of freeze-dried powder to ferment Kombucha,the acidity and the taste of 5 batterys was good.

关 键 词：红茶菌 冻干保护剂 醋酸菌 酵母菌 

分 类 号：TS201.6[轻工技术与工程—食品科学]