红茶菌发酵条件的控制研究

Optimization of Fermentation Conditions for Kombucha Tea

将分离筛选得到的乳酸菌、醋酸菌和酵母菌进行配比得到红茶菌复合菌种,分别讨论培养基pH值、溶氧量、温度和时间对培养结果的影响。结果表明:乳酸菌、醋酸菌、酵母菌按质量配比2:2:1,即总接种量5%、最适初始pH值为5.5、装液量为40%(即装液量100mL/250mL),在30℃、传统培养基培养5d的条件下,发酵效果最好。

The strains of lactobacillus,acetic acid bacteria and yeast isolated in laboratory were used together for the fermentation of Kombucha tea,and medium pH,dissolved oxygen concentration,temperature,and fermentation time were evaluated for their effects on Kombucha tea fermentation.The results showed that the optimal fermentation conditions were total inoculation amount of 5%（lactobacillus： acetic acid bacteria： yeast = 2：2：1,m/m）,using traditional culture medium with 40% volume in the fermentation vessel,fermentation temperature of 30 ℃ and fermentation time of 5 d.