康普茶中功能微生物的研究进展  

Research Progresses of Functional Microorganisms in Kombucha

作　　者：冯子娟 肖甜甜 吴君海 邱树毅 黄福星[1,2] 吴鑫颖 FENG Zijuan;XIAO Tiantian;WU Junhai;QIU Shuyi;HUANG Fuxing;WU Xinying(School of Liquor and Food Engineering,Guizhou University,Guiyang Guizhou 550025,China;Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province,Guiyang Guizhou 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州省发酵工程与生物制药重点实验室,贵州贵阳550025

出　　处：《食品与发酵科技》2022年第3期144-152,共9页Food and Fermentation Science & Technology

基　　金：贵州省科技计划项目(黔科合支撑[2020]1Y008号)。

摘　　要：康普茶是由茶糖水经多菌种混合发酵而成的一种富含多种活性成分的饮料,因其健康功效受到广泛关注。康普茶中多种核心微生物与益生物质的生成密切相关,现有研究中多致力于探索自然发酵的康普茶中微生物的多样性组成及其风味、功能成分分析,为了更好地探索康普茶中优势微生物对风味、益生功能的贡献作用,本文总结分析了相关研究中的核心微生物及其功能,进一步优化菌株,提升康普茶风味和益生功能,为康普茶的工业生产奠定一定的理论基础。Kombucha is a kind of beverage rich in many active ingredients,which is made by microbial fermentation of tea syrup.It has attracted wide attention because of its health effects.A variety of ingredients with probiotic functions produced during the fermentation process are closely related to a variety of core microorganisms.Therefore,it is devoted to exploring the diversity of microorganisms in naturally fermented Kombucha and the analysis of flavor and functional components,in order to better to explore the decisive role of the dominant microorganisms in Kombucha on the flavor and probiotic functions.This review analyzes and summarizes the performance of the core microorganisms and their functions in related research,in order to further optimize the strains,enhance the flavor and probiotic functions of Kombucha,and lay a certain theoretical foundation for the industrial production of Kombucha.

关 键 词：康普茶 微生物多样性 风味 益生功能 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]