红茶菌群中菌株相互作用影响菌体生长和代谢  

Interaction of strains in kombucha microbial community affects their growth and metabolism

作　　者：汪鹏辉 张慧霞 刘斌杰 杨民和[1] WANG Penghui;ZHANG Huixia;LIU Binjie;YANG Minhe(College of Life Sciences,Fujian Normal University,Fuzhou,Fujian 350107,China)

机构地区：[1]福建师范大学生命科学学院,福建福州350107

出　　处：《微生物学通报》2021年第2期426-436,共11页Microbiology China

基　　金：福建省自然科学基金(2017J01623);福建省科技计划引导性项目(2020N1010207)。

摘　　要：【背景】红茶菌是一种由细菌和酵母菌共生发酵而成的传统茶饮料。该饮料中含有多种有益人体健康的营养物质,具有促进消化、消炎、抗菌、抗糖尿病等生理作用。这些有益的代谢物是以醋酸菌和酵母菌为主的微生物相互作用而产生的。因此,红茶菌是一个优良的研究微生物相互作用的体系。【目的】分析不同菌株单独培养和混合培养对菌体生长和代谢产物的影响,了解红茶菌群中不同微生物之间的相互作用关系。【方法】利用稀释分离法获得红茶菌优势菌株,并采用形态观察和分子生物学分析相结合鉴定菌株。设计不同的培养组合,考察菌株单独培养和混合培养对发酵液pH值、酸度、还原糖和总茶多酚含量的影响。【结果】不同菌株及其组合均能在茶糖水中生长,但生长能力存在显著差异。菌株生长能力与发酵产生还原糖的能力密切相关。葡萄糖醋酸杆菌发酵产生有机酸的能力强,从而影响发酵液的pH值。菌株发酵显著提升发酵液中总多酚类化合物的含量。与各菌株单独培养相比,3个菌株的混合培养有利于菌群稳定,显著促进发酵液中还原糖、有机酸的产生和pH值下降,一定程度上促进多酚类物质的含量。【结论】红茶菌群由多种微生物组成,菌株之间有着复杂的相互作用关系。不同菌株之间的混合有利于形成稳定的菌群,促进有机酸、还原糖和多酚化合物的代谢,是红茶菌饮料产生酸甜滋味和生理活性的生化基础。[Background]Kombucha is a traditional tea beverage fermented by a symbiotic consortium of bacteria and yeasts.A number of metabolites in kombucha are beneficial to human health such as promoting digestion,anti-inflammatory,antibacterial and anti-diabetes.The beneficial metabolites are mainly produced by complex microbial interactions dominated by acetic acid bacteria and yeasts.Therefore,kombucha is an excellent model for studying metabolic process in a symbiotic microbial consortium.[Objective]To study the effects of interactions among different microorganism on metabolites in kombucha by culturing microbial strains isolated from kombucha singly or in combination under different culture conditions.[Methods]Dominant microbial strains were isolated from kombucha consortium by agar plate dilution method.The isolated microbes were identified by morphological observation and molecular biology methods.Different culture combinations were designed to investigate the effects of single-culture and mixed-culture on the pH value,acidity,reducing sugar and total polyphenol contents in fermentation broth.[Results]The isolated microbial strains grew well in tea sugar medium singly or in combination,but with different growth rate.The microbial growth rate was closely related to the fermentation ability of the tested strain to produce reducing sugar.pH value of fermentation broth was significantly affected by Komagataeibacter sp.strain C6,which showed a strong ability to produce organic acids.The fermentation process by microbes in the broth significantly increased the contents of total polyphenols in the fermentation broth.Compared to the single-culture,the mixed-culture of three strains contributed to the stability of the microbial community,and significantly promoted the production of reducing sugar,organic acid and decreasing of pH value,and slight increase of polyphenols in kombucha.[Conclusion]Kombucha is a symbiotic consortium-fermented system with complex interactions between bacteria and yeasts.The multi-strains co-cult

关 键 词：红茶菌 微生物相互作用 混合培养 菌体生长 代谢 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]