振荡通气快速培养红茶菌工艺

The Ventilation and Rapid Process for Kombucha

以质量浓度为5%的蔗糖、0.4%的绿茶为原料制成的糖茶水为发酵基质,经灭菌后接入纯种的酵母菌和木醋酸菌,分别在28℃恒温静止和28℃、150r/min摇瓶2种条件下培养,定时取样测定发酵液中木醋酸菌和酵母菌数量、pH值、总糖和总酸的含量。在2种条件下,木醋酸菌的生长总是要滞后于酵母菌、pH值和总糖含量不断下降,总酸含量不断上升。摇瓶振荡培养时2种菌的生长速度更快,发酵液pH值快速降低。通气培养时酵母菌和木醋酸菌数量分别达到6.6×107/mL和8.7×107/mL,分别是静止培养时的3倍和4倍。静止条件下培养10d后总酸为6.5g/L、总糖为31.2g/L,产率(酸/糖耗)为0.35;摇瓶条件下培养6d总酸为10.1g/L、总糖为35.2g/L,产率为0.69,提高1倍。振荡通气培养更利于红茶菌的成熟。

Acetobacter xylinum C203 and Saccharomyces cerevisiae SC03 strains were inoculated in sterilized tea broth with 5% sucrose （w/v） and 0.4% green tea （w/v）, and cultured in static incubator at 28℃ or in shaker at 28℃ and 150r/min, respectively. The cell numbers of C203 and SC03 strains, pH, concentration of sugar and acid were analyzed. Under both conditions growth of strain C203 was slower than SC03, pH and concentration of sugar dropped continuously, and total acid increased continuously. The numbers of SC03 and C203 reached 6.6 × 10^7/mL and 8. 7 × 10^7/mL respectively in ventilation cultivation, and were 3 times and 4 times of those in static condition, respectively. When cultured in static incubator for 10d, total acid was 6.5g/L, total sugar remained was 31.2g/L, and yield rate （acid/glucose consumption） was 0.35; when cultured in shaker for 6 d, total acid was 10. 1g/L,total sugar remained was 35.2g/L, and yield rate was 0. 69, nearly as twice as that of static culture. The method of oscillation and ventilation could be used in industrial scale Kombucha production.