食品科学 ›› 2020, Vol. 41 ›› Issue (11): 327-335.doi: 10.7506/spkx1002-6630-20191022-235

• 专题论述 • 上一篇    下一篇

红茶菌中风味物质相关功能微生物的研究进展

檀馨悦,黎琪,王晴,李晓敏,张晓琳   

  1. (中粮营养健康研究院,营养健康与食品安全北京市重点实验室,老年营养食品研究北京市工程实验室,北京 102209)
  • 出版日期:2020-06-15 发布日期:2020-06-22
  • 基金资助:
    北京市科技计划项目(D171100008017001)

Progresses in Functional Microorganisms Associated with Flavor Compounds in Kombucha Tea

TAN Xinyue, LI Qi, WANG Qing, LI Xiaomin, ZHANG Xiaolin   

  1. (Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing Engineering Laboratory of Geriatric Nutrition & Food, COFCO Nutrition and Health Research Institute, Beijing 102209, China)
  • Online:2020-06-15 Published:2020-06-22

摘要: 红茶菌有诸多健康功效,但因其复杂的微生物组成,难以进行标准化工业生产。目前红茶菌的研究以分析发酵液化学成分及健康功效居多,或是以开发产品为主的实验室研究,鲜有针对红茶菌发酵微生物与其特定风味物质关系的分析总结。本文归纳了红茶菌中的优势微生物、其与发酵食品中风味物质的关系及红茶菌中风味物质的动态变化,为优选红茶菌发酵菌剂、保证产品感官品质、开发不同口味和功能的产品、促进红茶菌工业生产提供支撑和参考。

关键词: 红茶菌, 微生物组成, 酵母, 细菌, 风味物质

Abstract: Kombucha tea (KT) has many health benefits. The complex microbiological composition of KT makes difficult its standardized production on an industrial scale. Currently, most studies on KT focus on chemical composition analysis and health effect evaluation, or product development on a laboratory scale. There is little information available in the literature on the relationship between microorganisms derived from KT and its characteristic flavor compounds. This review summarizes the relationship between the dominant microorganisms in KT and the flavor compounds in fermented foods containing those microorganisms. Meanwhile, the dynamic changes in the flavor components in KT are discussed. The information gathered in this review is expected to provide support and evidence for selecting a suitable starter culture for KT production, ensuring the product sensory quality, developing new products with different flavors and functional properties and promoting the development of the KT industry.

Key words: Kombucha tea, microbiological composition, yeast, bacteria, flavor compounds

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