红茶菌中优势微生物的分离鉴定及特性研究  

Isolation,identification and characterization of dominant microorganisms in kombucha

作　　者：梁欣怡 李倩 付思仪 董登峰 张莹 江毅 廖鄂 LIANG Xinyi;LI Qian;FU Siyi;DONG Dengfeng;ZHANG Ying;JIANG Yi;LIAO E(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Key Laboratory forProcessing and Transformation of Agricultural Products,Wuhan Polytechnic University,Wuhan 430023,China;Wuhan Yijiang Food Co.,Ltd.,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]武汉轻工大学农产品加工与转化湖北省重点实验室,湖北武汉430023 [3]武汉市怡浆食品有限公司,湖北武汉430023

出　　处：《中国酿造》2025年第2期136-143,共8页China Brewing

基　　金：中央引导地方科技发展专项项目(2022BGE247);农产品加工与转化湖北省重点实验室项目(2023HBSQGDKFA01);武汉轻工大学2024年校级“大学生创新创业训练计划项目”(202410496007);武汉市怡浆食品有限公司委托技术开发项目(101-08022092)。

摘　　要：为明确传统红茶菌发酵过程中优势微生物种类及特性,该研究利用选择性培养基从红茶菌中分离、筛选优势菌株,通过形态学观察及分子生物学技术进行鉴定,并对其生长特性、发酵特性及耐受性进行分析。结果表明,从传统红茶菌中筛选得到酵母菌12株,包括酿酒酵母(Saccharomyces cerevisiae)3株,拜耳接合酵母(Zygosaccharomyces bailii)8株,达文波特星形酵母(Starmerella davenportii)1株;醋酸菌5株,包括中间驹形杆菌(Komagataeibacter intermedius)3株,氧化葡糖杆菌(Gluconobacter oxydans)2株;乳酸菌1株,为清酒乳酸杆菌(Lactobacillus sakei)。酵母菌P1-SC1、P1-SC3、P2-ZB4、P2-ZB5、P2-ZB7、P3-SD表现出较佳的产乙醇能力(乙醇含量>3.0%)和还原糖消耗能力(还原糖含量<0.42 g/L);其中,菌株P1-SC1、P1-SC3生长最为旺盛,且能在温度35℃、pH值3.0、葡萄糖含量>450 g/L条件下生长。菌株C1-KI1、C1-KI3、C2-GO1和M-LS的产酸能力较强(1.61 g/L~3.30 g/L);其中,菌株M-LS生长最为旺盛,且与菌株C1-KI1都能在温度40℃、乙醇体积分数12%条件下生长(OD600 nm值>0.3)。综上,酿酒酵母P1-SC3具有较强的生长特性、发酵特性及耐受性,中间驹形杆菌C1-KI1和清酒乳酸杆菌M-LS具有较强的产酸能力、生长特性及耐受性。To clarify the dominant microbial species and their characteristics during the fermentation of traditional kombucha,the dominant strains were isolated and screened from kombucha using selective medium,which were identified through morphological observation and molecular biology techniques.Subsequently,their growth characteristics,fermentation properties,and tolerance were analyzed.The results revealed that 12 yeast strains were screened from traditional kombucha,comprising 3 strains of Saccharomyces cerevisiae,8 strains of Zygosaccharomyces bailii,and 1 strain of Starmerella davenportii.Additionally,5 acetic acid bacteria strains were identified,including 2 strains of Gluconobacter oxydans and 3 strains of Komagataeibacter intermedius,as well as 1 strain of Lactobacillus sakei.Yeast strains P1-SC1,P1-SC3,P2-ZB4,P2-ZB5,P2-ZB7 and P3-SD demonstrated superior ethanol production ability(ethanol content>3.0%)and reducing sugar consumption ability(reducing sugar content<0.42 g/L).Among them,strains P1-SC1 and P1-SC3 exhibited the most vigorous growth,which could growth under the condition of temperature 35℃,pH 3.0 and glucose concentrations>450 g/L.Strains C1-KI1,C1-KI3,C2-GO1 and M-LS exhibited high acid production capacity(1.61-3.30 g/L).Among them,strain M-LS exhibited the most vigorous growth,both strains M-LS and C1-KI1 could grow under the condition of temperature 40℃and alcohol volume fraction 12%(OD600 nm value>0.3).In summary,S.cerevisiae P1-SC3 had strong growth characteristics,fermentation characteristics and tolerance,and K.intermedius C1-KI1 and L.sakei M-LS had strong acid production capacity,growth characteristics and tolerance.

关 键 词：红茶菌 优势微生物 分离鉴定 酵母菌 醋酸菌 发酵特性 耐受性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]