摘要
红茶菌是具有悠久历史的功能性饮料,是由酵母菌、醋酸菌和乳酸菌以糖茶水为原料的微生物发酵饮料。近年来在许多国家兴起了红茶菌应用和研究的新高潮。本文综述了目前国内外有关红茶菌的菌种类型、功能成分及其作用、菌液抑菌及抗氧化活性、发酵产品的研制等方面的研究进展,并对红茶菌的应用前景进行了展望。
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.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第8期436-438,443,共4页
Science and Technology of Food Industry
关键词
红茶菌
抗菌蛋白
抗氧化
发酵产品
kombucha
antibacterial protein
antioxidant
fermentation products
