红茶菌发酵及功能活性研究进展

Research progress on fermentation and functional activity of kombucha

中文关键词:  红茶菌  发酵  功能活性

英文关键词:kombucha  fermentation  functional activity

中文摘要:

      红茶菌是一种传统发酵饮品,以茶糖水为发酵基质,由醋酸菌、乳酸菌、酵母菌为主要菌群发酵而成,因其发酵液中含有的益生菌、营养成分与丰富的功能活性而备受消费者喜爱。目前,红茶菌的研究与应用在全球范围内大幅上升,主要市场为北美地区,产品多样化,与国外相比,我国红茶菌产品较少,种类单一。随着消费者对健康食品的需求不断增加,红茶菌作为一种具有多种保健功能的饮品,我国的红茶菌市场前景广阔。本文在查阅文献的基础上,对国内外红茶菌的发酵工艺、发酵菌种、营养成分与功能活性、新产品研发与应用进行了系统的综述,并针对当前研究中存在的问题及未来研究方向进行了总结与展望,为促进我国红茶菌产业新产品开发与商业化提供理论依据。

英文摘要:

      Kombucha is a traditional fermented beverage. It is fermented from a base of sweetened tea using a combination of acetic bacteria, lactic acid bacteria, and yeast as the primary microbial cultures. Kombucha is widely popular among consumers due to its probiotics, nutrients and numerous functional activities contained in the fermentation liquid. At present, the research and application of kombucha has risen sharply globally, and the main market is North America, with diversified products. Compared with foreign countries, there are fewer kombucha products in China, with a single type. With the increasing consumer demand for health food, kombucha as a beverage with a variety of health functions, and the market of kombucha in China has a broad prospect. Based on reviewing the literature, this paper provides a systematic review of the fermentation process, fermentation strains, nutrient composition and functional activity, new product development and application of kombucha both at home and abroad. As well as summarizes and looks forward to the problems in the current research and the future research direction, aiming to provide a theoretical basis for promoting the development and commercialization of new products in the kombucha industry in China.