【作者】 廖卢艳；

【导师】 蒋立文；

【作者基本信息】 湖南农业大学 ， 农产品加工及贮藏工程， 2007， 硕士

【摘要】 本研究对红茶菌中优势菌的分离、菌相分析及代谢特性进行了研究。本研究主要包括三个方面的内容：1红茶菌中优势菌种的分离与鉴定本试验对来自湖南农业大学茶叶研究自然发酵的红茶菌进行了菌种分离和鉴定。从该红茶菌中分离的优势菌种经鉴定主要有：6株醋酸菌包括2株液化醋杆菌(A.liquef aciens)，1株醋化醋杆菌(A.aceti)，2株重氮营养醋杆菌(A.diazot-rophicus)，1株为甲醇醋杆菌(A.metha nolica)。4株酵母菌包括克鲁丝假丝酵母(CandidaKrusei)，汉逊德巴利酵母(Debaryomyces hansenii)，栗酒裂殖酵母(Schizosaccharomyces pombeLinder)，酿酒酵母(Saccharomyces cerivisiae)。2红茶菌菌相的研究本试验的研究结果表明红茶菌在发酵过程中菌液中的微生物要比菌膜中的微生物数量多。在发酵的第6d，菌液中的醋酸菌的数量要比菌膜中的高出7倍左右；酵母菌的数量要高出2倍左右。但是，醋酸菌和酵母菌的生长曲线是相同的。同时，从红茶菌中分离出的醋酸菌和酵母菌在各菌种单一发酵的过程中因菌种的不同其生长的曲线是不相同的。3红茶菌发酵过程中主要代谢产物变化规律的研究在糖代谢方面，在单一的醋酸菌发酵过程中，醋酸菌A3即甲醇醋杆菌的乙酸产量最高，同时也是所有处理中产乙酸最高的。说明这个醋酸菌是产乙酸的主要菌种。在单一的酵母菌发酵过程中，酵母菌Y3即栗酒裂殖酵母的乙醇产量是最高的，说明这个酵母菌利用糖产乙醇的能力很强。通过对红茶菌发酵过程中儿茶素变化规律的研究可以看出发酵完成后CAF及儿茶素总量均略有降低，儿茶素各主要成分EGCG、GCG、EGC、ECG、DL-C、EC变化趋势不同。更多还原

【Abstract】 This experiment studied on the isolation and identification ofmicrobes,distribution of bacterium,and the characterizationmetabolites of kombucha.1 Study on the isolation and identification of microbes from kombuchaThis paper introduced the isolation and identification of microbes from a kind ofkombucha.There were strains been isolated and they separately were A.liquefaciens,A.aceti, A.diazot-rophicus, A. metha nolica, Candida Krusei, Debaryomyces hansenii,Schizosaccharomyces pombeLinder, Saccharomyces cerivisiae.2 Study on the distribution of bacterium of kombuchaThis experiment showed that viable counts of acetic acid bacteria and yeast in thebroth of kombucha weren generally higher than in the pellicle portion.However,growth patterns were identical. The study showed that the variation in yeast and aceticacid bacteria species and their respective not indentical growth patterns.3 Change in major components of kombucha metabolitesA.metha nolica utilized sugars to grow and produce acetic acid was higher thanthe others strains during fermentation.This indicated that A.metha nolica was themajor strains of both acetic acid produced during fermentation. SchizosaccharomycespombeLinder utilized sugars to produce ethanol was higher than the others strainsduring fermentation.This indicated that Schizosaccharomyces pombeLinder was themajor strains of broth ethanol produced during fermentation. Through study onchange in catechins of kombucha metabolites seen that total tea catechins and CAFwere lowed after fermentation,but epicatechin isomers(EGCG、EGC、ECG、EC,including GCG、DL-C) were examined demonstrated varying during fermentation.更多还原