红茶菌的国内外研究现状

doi:10.3969/j.issn.1004-1524.2020.12.21

浙江农业学报 ›› 2020, Vol. 32 ›› Issue (12): 2291-2302.DOI: 10.3969/j.issn.1004-1524.2020.12.21

红茶菌的国内外研究现状

李如意¹^,²(), 尹军峰¹, 邹纯¹^,^*()

1.中国农业科学院茶叶研究所,浙江杭州 310008
2.中国农业科学院研究生院,北京 100081

收稿日期:2020-07-21 出版日期:2020-12-25 发布日期:2020-12-25
通讯作者: 邹纯
作者简介:*邹纯,E-mail: ldzhouchun@163.com
李如意(1996—),女,福建龙岩人,硕士研究生,主要从事茶叶加工与质量控制方面的研究。E-mail: nkyliruyi@163.com
基金资助:
浙江省重点研发计划(2019C02072);中国农业科学院茶叶研究所基本科研业务费项目(1610212017012);中国农业科学院科技创新工程(CAAS-ASTIP-2014-TRICAAS);浙江省万人计划科技领军人才项目(2018R52024)

Research status of Kombucha in the world

LI Ruyi¹^,²(), YIN Junfeng¹, ZOU Chun¹^,^*()

1. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China

Received:2020-07-21 Online:2020-12-25 Published:2020-12-25
Contact: ZOU Chun

摘要/Abstract

摘要：

红茶菌是以糖茶水为主要原料,经微生物发酵后形成的一种功能性茶饮品。近年来,随着人们生活水平的提高和保健意识的增强,具有多种保健功效的红茶菌受到国内外研究者的广泛关注,其全球销售量也呈指数增长。本文重点梳理了红茶菌中的微生物组成及其共生关系,概括了原料、培养条件和菌种组成对红茶菌发酵的影响,并归纳了红茶菌在抗氧化、抑菌、护肝、提高免疫力和防癌抗癌方面的保健功能研究。红茶菌生产中,活性大分子的鉴定和形成机制、各菌种的益生效果、发酵罐水平的精准调控、产品稳定性提升等方面还需进行深入研究。另外,本文展望了红茶菌在多个领域的应用前景,以期为红茶菌工业化生产提供参考。

关键词: 红茶菌, 微生物, 发酵, 功能, 工业化

Abstract:

Kombucha is a functional tea beverage obtained by the fermentation of sugared tea with microorganism. In recent years, with the improvement of people’s living standards and health awareness, Kombucha with various health-care effects has attracted extensive attention from researchers in the world, and its global sales volume is also increasing exponentially. This paper reviewed the composition and symbiotic relationship of microorganism in the Kombucha, generalized the effects of raw materials, culture conditions and strain composition on the fermentation of Kombucha, and summarized the health-care function research of Kombucha in antioxidation, antibacterial activity, hepatoprotective effect, immunity enhancement and anti-cancer effects. Furthermore, in order to provide reference for the industrial production of Kombucha, the lack of in-depth research on the identification and formation mechanism of active macromolecules, probiotic effect of different kinds of strains, precise control of fermentation tank level, and improvement of product stability were proposed, the application prospect of Kombucha in many fields was also prospected.

Key words: Kombucha, microorganism, fermentation, function, industrialization

中图分类号:

S571.1
TS201

李如意, 尹军峰, 邹纯. 红茶菌的国内外研究现状[J]. 浙江农业学报, 2020, 32(12): 2291-2302.

LI Ruyi, YIN Junfeng, ZOU Chun. Research status of Kombucha in the world[J]. Acta Agriculturae Zhejiangensis, 2020, 32(12): 2291-2302.

图/表 1

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界 Kingdom		属 Genus	种 Species	参考文献 Reference
细菌		醋酸杆菌	重氮营养醋杆菌A. diazot-rophicus	[9]
Bacteria		Acetobacter	甲醇醋杆菌A. methanolica	[9-11]
			液化醋杆菌A. liquefaciens	[9-10]
			东方醋杆菌A. orientalis	[12]
			木醋杆菌A. xylinum	[10]
			醋化醋酸杆菌A. aceti	[9]
			巴氏醋杆菌A. pasteurianus	[13]
			拟木醋杆菌A. xylinoides	[14]
			产酮醋杆菌A. ketogenum	[15]
			弱氧化醋酸杆菌A. suboxydans	[15]
			罗旺醋酸杆菌A. lovaniensis	[16]
			过氧化醋酸杆菌A. peroxydans	[16]
			蒲桃醋酸杆菌A. syzygii	[16]
			冲绳醋酸杆菌A. okinawensis	[16]
			热带醋酸杆菌A. tropicalis	[16]
		葡糖杆菌属	浅井式葡糖杆菌G. asaii	[17]
		Gluconobacter sp. or Komagataeibacter sp.	中间葡糖杆菌G. intermedius	[9, 18]
			氧化葡糖杆菌G. oxydans	[9]
			木葡糖杆菌G. xylinus	[9, 19]
			汉逊氏葡糖杆菌G. hansenii	[20]
			蜡状葡糖杆菌G. cerinus	[16]
			居间驹形氏杆菌K. intermedius	[18, 21]
			鼠李小松杆菌K. rhaeticus	[21-23]
			欧洲驹形杆菌K. europaeus	[24]
		葡糖醋杆菌属Gluconacetobacter	糖精葡糖醋杆菌G. saccharivorans
			液化葡糖醋杆菌G. liquefaciens	[16]
			中间葡糖醋杆菌G. intermedius	[16]
			雷提库斯葡糖醋杆菌G. rhaeticus	[16]
			汉逊德葡糖醋杆菌G. hansenii	[16]
		乳杆菌属Lactobacillus	内氏乳杆菌L. nagelii	[19]
			发酵乳杆菌L. fermentum	[25]
			保加利亚乳杆菌L. bulagricus	[26]
			植物乳杆菌L. plantarum	[27]
			马乳酒样乳杆菌L. kefiranofaciens	[28]
		明串珠菌属Leuconostoc	酒明串珠菌Oenococcus oeni	[19]
		塔堤查仁杆菌属Tanticharoenia	萨克塔堤查仁杆菌T. sakaeratensis	[16]
酵母		假丝酵母属Candida	星形假丝酵母C. stellate	[29]
Yeast			博伊丁假丝酵母C. boidinii	[19]
			假丝酵母属亚种C. stellimalicola	[13]
			热带假丝酵母C. tropicalis	[13]
			近平滑假丝酵母C. parapsilosis	[13]
			无名假丝酵母C. famata	[30]
			高里假丝酵母C. guilliermondii	[2]
			乳酒假丝酵母C. kefyr	[21]
			丘陵假丝酵母C. colliculosa	[21]
			克鲁斯假丝酵母C. krusei	[21]
		酒香酵母属Brettanomyces	异酒香酵母B. anomala	[28,31-33]
			拉比克酒香酵母B. lambicus	[33]
		酵母属Saccharomyces	酿酒酵母S. cerevisiae	[19, 25, 34-35]
			酿酒酵母亚种S. cerevisiae subsp.aceti	[30]
			葡萄汁酵母S. uvarum	[19]
	裂殖酵母属Schizosaccharomyces sp.		粟酒裂殖酵母S. pombe	[29]
	接合酵母属Zygosaccharomyces		拜氏接合酵母Z. bailii	[19, 29, 30, 34]
			二孢接合酵母Z. bisporus	[35]
			佛罗伦萨接合酵母Z. florentina	[19]
			鲁氏接合酵母Z. rouxii	[30]
	毕赤酵母属Pichia sp.		异常毕赤酵母P. anomala	[16]
			膜醭毕赤酵母P. membranifaciens	[16]
	德克酵母属Dekkera sp.		布鲁塞尔德克酵母D. bruxellensis	[36]
			异型德克酵母D. anomala	[37]
	德巴利酵母Debaryomyces sp.		汉逊德巴利酵母D. hansenii	[11]

界 Kingdom		属 Genus	种 Species	参考文献 Reference
细菌		醋酸杆菌	重氮营养醋杆菌A. diazot-rophicus	[9]
Bacteria		Acetobacter	甲醇醋杆菌A. methanolica	[9-11]
			液化醋杆菌A. liquefaciens	[9-10]
			东方醋杆菌A. orientalis	[12]
			木醋杆菌A. xylinum	[10]
			醋化醋酸杆菌A. aceti	[9]
			巴氏醋杆菌A. pasteurianus	[13]
			拟木醋杆菌A. xylinoides	[14]
			产酮醋杆菌A. ketogenum	[15]
			弱氧化醋酸杆菌A. suboxydans	[15]
			罗旺醋酸杆菌A. lovaniensis	[16]
			过氧化醋酸杆菌A. peroxydans	[16]
			蒲桃醋酸杆菌A. syzygii	[16]
			冲绳醋酸杆菌A. okinawensis	[16]
			热带醋酸杆菌A. tropicalis	[16]
		葡糖杆菌属	浅井式葡糖杆菌G. asaii	[17]
		Gluconobacter sp. or Komagataeibacter sp.	中间葡糖杆菌G. intermedius	[9, 18]
			氧化葡糖杆菌G. oxydans	[9]
			木葡糖杆菌G. xylinus	[9, 19]
			汉逊氏葡糖杆菌G. hansenii	[20]
			蜡状葡糖杆菌G. cerinus	[16]
			居间驹形氏杆菌K. intermedius	[18, 21]
			鼠李小松杆菌K. rhaeticus	[21-23]
			欧洲驹形杆菌K. europaeus	[24]
		葡糖醋杆菌属Gluconacetobacter	糖精葡糖醋杆菌G. saccharivorans
			液化葡糖醋杆菌G. liquefaciens	[16]
			中间葡糖醋杆菌G. intermedius	[16]
			雷提库斯葡糖醋杆菌G. rhaeticus	[16]
			汉逊德葡糖醋杆菌G. hansenii	[16]
		乳杆菌属Lactobacillus	内氏乳杆菌L. nagelii	[19]
			发酵乳杆菌L. fermentum	[25]
			保加利亚乳杆菌L. bulagricus	[26]
			植物乳杆菌L. plantarum	[27]
			马乳酒样乳杆菌L. kefiranofaciens	[28]
		明串珠菌属Leuconostoc	酒明串珠菌Oenococcus oeni	[19]
		塔堤查仁杆菌属Tanticharoenia	萨克塔堤查仁杆菌T. sakaeratensis	[16]
酵母		假丝酵母属Candida	星形假丝酵母C. stellate	[29]
Yeast			博伊丁假丝酵母C. boidinii	[19]
			假丝酵母属亚种C. stellimalicola	[13]
			热带假丝酵母C. tropicalis	[13]
			近平滑假丝酵母C. parapsilosis	[13]
			无名假丝酵母C. famata	[30]
			高里假丝酵母C. guilliermondii	[2]
			乳酒假丝酵母C. kefyr	[21]
			丘陵假丝酵母C. colliculosa	[21]
			克鲁斯假丝酵母C. krusei	[21]
		酒香酵母属Brettanomyces	异酒香酵母B. anomala	[28,31-33]
			拉比克酒香酵母B. lambicus	[33]
		酵母属Saccharomyces	酿酒酵母S. cerevisiae	[19, 25, 34-35]
			酿酒酵母亚种S. cerevisiae subsp.aceti	[30]
			葡萄汁酵母S. uvarum	[19]
	裂殖酵母属Schizosaccharomyces sp.		粟酒裂殖酵母S. pombe	[29]
	接合酵母属Zygosaccharomyces		拜氏接合酵母Z. bailii	[19, 29, 30, 34]
			二孢接合酵母Z. bisporus	[35]
			佛罗伦萨接合酵母Z. florentina	[19]
			鲁氏接合酵母Z. rouxii	[30]
	毕赤酵母属Pichia sp.		异常毕赤酵母P. anomala	[16]
			膜醭毕赤酵母P. membranifaciens	[16]
	德克酵母属Dekkera sp.		布鲁塞尔德克酵母D. bruxellensis	[36]
			异型德克酵母D. anomala	[37]
	德巴利酵母Debaryomyces sp.		汉逊德巴利酵母D. hansenii	[11]

红茶菌的国内外研究现状

Research status of Kombucha in the world

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