| 红茶菌研究进展 |
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| 引用本文： | 姚建卿.红茶菌研究进展[J].北京农业,2011(9):112-113. |
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| 作者姓名： | 姚建卿 |
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| 作者单位： | 吕梁学院汾阳师范分校; |
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| 摘 要： | 红茶菌在我国民间很早就有培养和流传,并作为民间的一种日常食用的传统饮料之一。近年来,红茶菌在日本及欧美兴起了应用和研究的新高潮。综述红茶菌的历史,红茶菌菌种分离,红茶菌培养发酵技术,红茶菌产品的养生保健作用及其机理,和对未来红茶菌未来的展望。
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| 关 键 词： | 红茶菌 菌种分离 发酵 保健 |
Kombucha Research |
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| Yao Jianqing.Kombucha Research[J].Beijing Agriculture,2011(9):112-113. |
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| Authors: | Yao Jianqing |
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| Institution: | Yao Jianqing |
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| Abstract: | The Kombucha culture in Chinese society and spread very early,and as a folk tradition of the daily consumption of one drink.In recent years,the rise of Fungus in Japan and Europe and the United States and study the application of a new upsurge.This paper describes the history of Kombucha,Kombucha species identification,Kombucha culture fermentation,kombucha products,health care and its mechanism,and the future prospects for the future Kombucha. |
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| Keywords: | Kombucha separate of fungi ferment health care |
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