| 不同碳源中红茶菌菌种生长情况的研究 |
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| 引用本文： | 吴薇,盖宝川,籍保平.不同碳源中红茶菌菌种生长情况的研究[J].食品科学,2004,25(9):147-149. |
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| 作者姓名： | 吴薇 盖宝川 籍保平 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院 |
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| 摘 要： | 本文针对影响红茶菌发酵速度和主要功能因子产量的两个主要因素-菌种和碳源,研究了不同菌种组合在不同碳源条件下的生长情况和发酵速度。结果表明:培养红茶菌的最佳菌种组合为醋酸菌“M”+酵母菌“Y11”,最佳碳源为葡萄糖。
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| 关 键 词： | 红茶菌 碳源 发酵 |
| 文章编号： | 1002-6630(2004)08-0147-03 |
Growth of Different Combination Strains in Kombucha Cultivated with Different Carbohydrate Sources |
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| WU Wei,GAI Bao-chuan,JI Bao-ping.Growth of Different Combination Strains in Kombucha Cultivated with Different Carbohydrate Sources[J].Food Science,2004,25(9):147-149. |
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| Authors: | WU Wei GAI Bao-chuan JI Bao-ping |
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| Affiliation: | College of Food Science and Nutritional Engineering, China Agriculture University |
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| Abstract: | This paper studied the growing and fermentation speed of different combination strains in Kombucha cultivatedwith different carbohydrate sources. The results showed that the optimum strain combination was Acetobacter“M”combining with Yeast “Y11”and the optimum carbohydrate sourcs was glucose. |
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| Keywords: | Kombucha carbohydrate fermentation |
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