| 红茶菌研究进展 |
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| 引用本文： | 李培睿,张晓伟.红茶菌研究进展[J].许昌学院学报,2014,33(5):79-81. |
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| 作者姓名： | 李培睿 张晓伟 |
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| 作者单位： | 许昌学院食品与生物工程学院,河南许昌,461000 |
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| 基金项目： | 河南省教育厅科学技术研究重点项目，许昌学院校内科研项目 |
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| 摘 要： | 对红茶菌的微生物组成、发酵条件、代谢产物分析及发酵液的抑菌作用进行了综述,并对红茶菌的产品开发现状及发展前景进行了展望.
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| 关 键 词： | 红茶菌 微生物组成 发酵条件 代谢产物 抑菌作用 |
Review of Previous Researches on Kombucha |
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| LI Pei-rui,ZHANG Xiao-wei.Review of Previous Researches on Kombucha[J].Journal of Xuchang University,2014,33(5):79-81. |
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| Authors: | LI Pei-rui ZHANG Xiao-wei |
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| Institution: | LI Pei-rui;ZHANG Xiao-wei;School of Food and Biological Engineering,Xuchang University; |
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| Abstract: | Kombucha is a kind of functional beverage in folk tradition with a long history. In this paper, the previous researches on kombueha are reviewed, such as microbial compositions in kombucha, fermentation conditions, metabolites analysis and antibacterial activities. Furthermore, the development and prospect of the kombucha are also discussed. |
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| Keywords: | kombucha microbial eomposition fermentation condition metabolite antibacterial activity |
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