HPLC法检测红茶菌中葡萄糖代谢曲线及培养基的优化研究

本实验室从红茶菌中分离出可以产生高含量的功能因子-葡萄糖二酸1,4内酯的菌株--葡糖酸醋酸杆菌(Gluconacetobactersp.A22)。本文利用高效液相色谱法检测葡萄糖,通过对葡萄糖代谢曲线的测定,确定了发酵时间为126h(30℃,160r/min振荡培养)。发酵结束时,残糖量与初始葡萄糖浓度呈线性关系:y=40.254x-35.862(R2=0.9999)。对A22培养基的优化进行了研究,结果表明,葡萄糖浓度5%(w/v)、茶叶浓度0.5%(w/v)时最适合A22发酵生产功能性饮料。

Determination of the Curve of Glucose Consumption of Kombucha by HPLC and Optimization of Culture Medium

Gluconacetobacter sp. A22 was isolated from the symbiotic culture of Kombucha made in the lab. It could produceplenty of d-Saccharich acid 1,4 lactone. Glucose was determined with HPLC.The fermentation period was confirmed for 126hby the cure of glucose consumption (The flasks were incubated at 30℃ and agitated at 160r/min). At the end of fermentation, theconcentration of residual glucose was linear with initial concentration of glucose:y=40.254x-35.862 (R2=0.9999).Theoptimal medium was glucose 5% (w/v) and black tea 0.5% (w/v) for functional beverage.