食品与机械2025，Vol.41Issue(12)：11-18,8.DOI:10.13652/j.spjx.1003.5788.2024.80152
传统红茶菌优势菌株的复配筛选与品质分析
Screening for combination and quality analysis of dominant strains of traditional kombucha
摘要
Abstract
[Objective]To obtain the best strain combination for fermenting traditional kombucha by screening the bacterial strains.[Methods]The strains isolated from traditional kombucha are evaluated in terms of the production of acids and alcohols.Three strains of acetic acid bacteria and four strains of yeast screened out are combined to form 12 fermentation groups for the production of kombucha,which are analyzed by gas chromatography-mass spectrometry(GC-MS)combined with the physicochemical and microbiological assays and sensory evaluation of the products.[Results]The acidity of the fermentation groups M6(Komagataeibacter saccharivorans and Saccharomyces cerevisiae)and M12(Acetobacter and S.cerevisiae)at the fermentation endpoint is 0.537 g/100 g and 0.495 g/100 g,respectively,higher than that of most fermentation groups.The microbial counts of the two groups reach the average level of all the fermentation groups.The two groups show significant differences in content of tea polyphenols,caffeine,and ethanol compared with some fermentation groups(P<0.05).GC-MS results reveal that the characteristic flavor compound in M6 and M12 groups is ethyl acetate,with the mass fractions of 20.12%and 19.08%,respectively.The results above combined with the sensory evaluation scores suggest that the M6 and M12 groups are superior to the other fermentation groups in terms of flavor,color,and sensory quality.[Conclusion]The M6 and M12 fermentation groups can be used as effective strain combinations for the production of traditional kombucha,improving the physicochemical indexes,flavor compounds,and sensory quality of traditional kombucha.关键词
红茶菌/菌种复配/组合筛选/风味分析Key words
kombucha/strain combination/combination screening/flavor analysis引用本文复制引用
孟岳成,张天齐,陈杰,陈徐亮,李延华..传统红茶菌优势菌株的复配筛选与品质分析[J].食品与机械,2025,41(12):11-18,8.基金项目
浙江省科技厅重点研发项目(编号:2019C02091) （编号:2019C02091）
