佛山大学学报（自然科学版）2026，Vol.44Issue(4)：23-27,33,6.
醋源乳酸菌协同发酵制备康普茶饮料研究
Development of Kombucha beverage by synergistic fermentation of lactic acid bacteria from vinegar
摘要
Abstract
To improve the physicochemical properties and flavor profiles of traditional Kombucha beverages,two strains of lactic acid bacteria,M19 and C22,screened from vinegar,were applied to the synergistic fermentation of Kombucha.Potentiometric titration,color difference meter,high-performance liquid chromatography and other analytical methods were adopted to determine the physicochemical indicators,color parameters and organic acid contents of fermented beverages,and sensory evaluation was conducted to explore the regulatory effects of lactic acid bacteria on Kombucha fermentation.The results revealed that compared with the control group,the co-fermented Kombucha exhibited higher pH and sugar contents,yet lower total acid and alcohol contents.For color parameters,no significant difference was observed in the L*value,while a* and b* values increased remarkably,rendering the color closer to that of tea infusion.Among organic acids,the contents of lactic acid,succinic acid and fumaric acid rose,whereas acetic acid and malic acid declined.Sensory scores for color,texture,aroma and taste were all significantly higher than those of the control.The results indicated that vinegar-derived lactic acid bacteria M19 and C22 could effectively improve the physicochemical properties,color,and organic acid composition of Kombucha,thereby enhancing its sensory quality.关键词
乳酸菌/协同发酵/康普茶饮料Key words
lactic acid bacteria/collaborative fermentation/Kombucha beverages分类
轻工纺织引用本文复制引用
蓝彦彬,黄桂东,王阿利,杜钦钦,崔艺敏,钟先锋..醋源乳酸菌协同发酵制备康普茶饮料研究[J].佛山大学学报（自然科学版）,2026,44(4):23-27,33,6.基金项目
国家自然科学基金资助项目(32372284) （32372284）
广东省自然科学基金资助项目(2023A1515012536) （2023A1515012536）
广东省农业农村厅省级乡村振兴战略专项种业振兴行动资助项目(2023WPY00002) （2023WPY00002）
