纯菌种培养红茶菌中细菌纤维素的合成

摘要

实验采用纯菌种培养红茶菌研究细菌纤维素（bacterial cellulose,BC）的合成量及产率,所用的菌株为汉逊氏葡糖酸醋杆菌（Gluconacetobacter hansenii CGMCC1671）和啤酒酵母（Saccharomyces cerevisiae CGMCC1670）,所用培养基为糖茶水培养基。研究了碳源、茶叶种类、茶叶用量、种龄、温度和装液量等6个因素对红茶菌合成BC的影响。静止培养22d后测BC的产量和产率。结果表明红茶菌合成BC的最佳碳源为葡萄糖,最佳茶叶种类为绿茶,最佳茶叶用量为4g/L,最佳种龄为60h,最佳温度为30℃,最佳装液量为250mL的三角瓶中装75mL的培养液。这些最佳参数和红茶菌的培养相一致。纯菌种培养红茶菌技术可以应用于生产高品质及高产量的BC和高品质的红茶菌饮料。%Strains Gluconacetobacter hansenii CGMCC1671 and Saccharomyces cerevisiae CGMCC1670 were applied to make traditional Kombucha with pure cultures to search for the optimum parameters of major factors affecting the yields and productivities of bacterial cellulose（BC） in the beverage.Six culture factors were examined：carbon sources,tea kind,tea dosage,inoculum age,temperature and culture volume.The yields and productivities of BC and sugar consumed were measured after cultured statically for 22d.Glucose at 50g/L,green tea at 4g/L,inoculum of 60h,30℃ and 75mL were the optimum conditions for high yield of BC.These optimum parameters were nearly equal for both the maturation of Kombucha and the BC yields.The co-culture of pure strains of traditional Kombucha technique can be used to provide both high quality and high yield of BC in addition to producing high quality Kombucha beverage.