食品工业科技2012，Vol.33Issue(8)：436-438,443,4.
红茶菌的研究和应用进展
Progress in research and application of kombucha
吴燕 1阮晖 1何国庆1
作者信息
- 1. 浙江大学生物系统工程与食品科学学院,浙江杭州310058
- 折叠
摘要
Abstract
Kombucha is a kind of functional beverage with a long history,which is fermented by yeast,acetic acid bacteria and lactic acid bacteria in sugared tea.In recent years, a new trend in the application and research of kombucha has emerged. In this paper,the application and research progress of kombucha at home and abroad had been summarized such as types of the microorganisms in kombucha, the functional components and their effects, antibacterial and antioxidant activities of the fermentation broth, the development of the kombucha fermentation products and so on.Furthermore ,the future application prospect had been presented.关键词
红茶菌/抗菌蛋白/抗氧化/发酵产品Key words
kombucha/antibacterial protein/antioxidant/fermentation products分类
轻工纺织引用本文复制引用
吴燕,阮晖,何国庆..红茶菌的研究和应用进展[J].食品工业科技,2012,33(8):436-438,443,4.
