大豆乳清红茶菌发酵液抑菌性研究  

Study on the Antibacterial Activity of Soybean Whey Kombucha Fermentation Broth

作　　者：陈巧红 李敏 陈瑞云 Chen Qiaohong;Li Min;Chen Ruiyun(Shenzhen Institute of Technology,Shenzhen 518116,China)

机构地区：[1]深圳技师学院应用生物学院,广东深圳518116

出　　处：《山东化工》2021年第16期41-43,共3页Shandong Chemical Industry

摘　　要：红茶菌是以红茶和白糖为基料发酵而成的民间传统酸性饮料,对革兰氏阳性菌和革兰氏阴性菌有明显的抑菌作用。本试验在优化大豆乳清红茶菌基质的基础上进一步研究其抑菌效果,牛津杯抑菌实验表明,添加大豆乳清发酵红茶菌,可有效增强其对供试的抑菌效果,金黄色葡萄球菌的抑菌圈最大26.2±0.6 mm,黑曲霉的抑菌圈最小为4.2±0.4 mm。热稳定性实验和抑菌时间稳定性实验结果说明了大豆乳清红茶菌发酵液的抑菌作用受温度和放置时间的影响,热处理后,其抑菌效果减弱,但还存在抑菌能力;放置8周之前的大豆乳清红茶菌发酵液有一定的抑菌效果且比较稳定。本研究发现金黄色葡萄球菌对该发酵液的某些成分敏感。Kombucha is a folk traditional acidic beverage fermented with black tea and white sugar as the base material.It has obvious antibacterial effect on gram-positive bacteria and gram-negative bacteria.This experiment further studied its antibacterial effect on the basis of optimizing the substrate of soybean whey kombucha.The Oxford cup antibacterial experiment showed that the addition of soybean whey fermented kombucha can effectively enhance its antibacterial effect on the test.The maximum inhibition zone of cocci is 26.2±0.6 mm,and the minimum inhibition zone of Aspergillus niger is 4.2±0.4 mm.The results of thermal stability experiment and antibacterial stability experiment show that the antibacterial effect of soybean whey kombucha fermentation broth is affected by temperature and storage time.After heat treatment,its antibacterial effect is weakened,but there is still antibacterial ability;placed 8 The fermented broth of soybean whey kombucha before weeks has a certain antibacterial effect and is relatively stable.This study found that Staphylococcus aureus was sensitive to certain components of the fermentation broth.

关 键 词：大豆乳清 红茶菌 发酵液 抑菌 

分 类 号：R151[医药卫生—营养与食品卫生学]