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乳业科学与技术 ›› 2018, Vol. 41 ›› Issue (2): 5-10.DOI: 10.15922/j.cnki.jdst.2018.02.002

• 基础研究 • 上一篇    下一篇

红茶菌中乳酸菌的筛选及其生长特性

高茜，黄燕华，汪倩倩，韩梦飞，冯美琴   

  1. 金陵科技学院动物科学与技术学院,江苏南京,210038
  • 出版日期:2018-03-01 发布日期:2021-11-18
  • 基金资助:
    江苏省高等学校大学生创新创业训练计划项目（201613573013Z）；金陵科技学院博士基金项目（jit-b-201301）

Screening and Growth Characteristics of Lactic Acid Bacteria from Kombucha

GAO Xi, HUANG Yanhua, WANG Qianqian, HAN Mengfei, FENG Meiqin   

  1. (College of Animal Science and Technology, Jinling Institute of Technology, Nanjing 210038, China)
  • Online:2018-03-01 Published:2021-11-18

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摘要： 红茶菌又名海宝，是一种由酵母菌、乳酸菌、醋酸菌等多种微生物发酵而成的传统酸性茶饮料。实验从红茶菌中对乳酸菌进行分离和纯化，然后对纯化所得乳酸菌进行鉴定。结果表明：从红茶菌中分离出的4 株菌（分别编号为XC、XD、XL和XQ）均为植物乳杆菌，且在培养14 h时达到稳定期；在4 株乳酸菌的生长过程中，pH值和滴定酸度均呈下降趋势；菌株XC、XD、XQ的最适接种量均为4%，菌株XL的最适接种量为6%；4 株乳酸菌的最适生长温度均为30 ℃，且均不耐盐；4 株乳酸菌对胆盐和酸度均有不同程度的耐受性，其中菌株XQ对

关键词: 红茶菌；乳酸菌；分离；鉴定

Abstract: Kombucha, also known as Haibao, is a traditional acidic tea beverage fermented by a symbiotic culture of lactic acid bacteria, acetic acid bacteria and yeast. Lactic acid bacteria (LAB) were isolated and purified from kombucha and the purified strains were identified. The results showed that a total of 4 LAB strains (XC, XD, XL and XQ) were isolated and they were all identified as Lactobacillus plantarum. These strains entered the stationary growth phase after 14 h. For all four strains, both the pH value and titratable acidity declined during their growth. The optimal inoculum size for XC, XD and XQ was 4%, while that for XL was 6%. The optimal growth temperature for these strains was 30 ℃ and none of them was resistant to salts. All these strains had different tolerance to bile salts and acidity and XQ was the most tolerant among them.

Key words: kombucha; lactic acid bacteria; isolation; identification

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