红茶菌研究进展

Research Progress of Kombucha

红茶菌作为一种传统的民间发酵饮料,因其具有的特殊风味和功效而深受消费者喜爱。红茶菌发酵过程中微生物群落组成、演替和功能代谢对红茶菌生物活性和品质有着重要的影响。本文对近年来红茶菌微生物组成、代谢产物和化学物质组成,以及红茶菌发酵主要影响因素的研究概况进行了综述,以期为研究红茶菌微生物代谢途径、生物活性和发酵工艺的相互关系开拓新思路,为红茶菌的工业化生产提供参考依据。

As a traditional fermented homemade beverage,Kombucha is very popular with consumers for its special flavor.The bioactivity and quality of Kombucha are determined by microbial community composition,succession and functional metabolism in fermentation process.This review comprehensively summarizes the research of microbiological composition,metabolites and chemical composition of Kombucha,and factors influencing Kombucha fermentation in recent years,which in order to explore new ideas for research on the microbial metabolic pathway,bioactivity and interactions between fermentation conditions,and provide guidance for industrial production of Kombucha.