不同培養模式對紅茶菇發酵的影響

紅茶菇係一種於含糖之紅茶湯中，接種酵母菌與醋酸菌所得的酸性發酵飲料。本研究探討靜置發酵（static fermentation; SF）、兩階段式發酵（two stage fermentation: static and agitated conditions; TSF-S,TSF-A）及上流式固定床式發酵（upflow fixed bed fermentation; UFBF）對紅茶菇培養的影響。結果顯示，UFBF較能維持紅茶菇發酵期間的酵母菌及醋酸菌菌數恆定，最終菌體濃度（第15天）分別為5.8及5.9 log（cfu/ml），TSF-A則會使酵母及醋酸菌數提高。紅茶菇菌於UFBF中呈現最快的糖利用效率，最終葡萄糖及果糖量分別為0.06%及0.3%（w/v）。紅茶菇菌於SF培養下，可得最高醋酸產量（2.5%,v/v;第15天），但於UFBF中可得最高酒精量（6.36%,v/v;第15天），顯示此兩系統各分別對醋酸菌及酵母菌的代謝有利，而TSF-A也可提高酵母活性。UFBF對提高紅茶菇的代謝速率有利，但須同時於培養基儲存槽通氣，以促進醋酸菌氧化酒精。

關鍵字

紅茶菇；靜置發酵；兩階段式發酵；上流式固定床式發酵

並列摘要

Kombucha is an acidic beverage, produced by fermenting sugared black tea decoction with both yeasts and acetic acid bacteria. In this study, we evaluated effects of three cultivation modes, including static fermentation (SF), two stage fermentation: static and agitated conditions (TSF-S, TSF-A), and upflow fixed bed fermentation (UFBF) on kombucha preparations. Results showed that counts of yeasts and acetic acid bacteria maintained constant throughout kombucha fermentation under UFBF, and final concentrations (at day 15) of these starters were 5.8 and 5.9 log (cfu/ml), respectively. TSF-A mode favored multiplications of yeasts and acetic acid bacteria. Kombucha starters showed the highest rates of sugar consumptions under UFBF and final glucose and fructose contents in the broth were 0.06% and 0.3%(w/v), respectively. The highest levels of acetic acid (2.5%, v/v; day 15) and ethanol (6.36%, v/v; day 15) were detected in the broth under SF and UFBF, revealing that these modes were suitable for growth of both acetic acid bacteria and yeasts, respectively. UFBF mode might be helpful for increasing kombucha fermentation efficiency, but the medium reservoir should be adequately aerated to aid acetic acid bacteria growth, and decrease ethanol production by inhibiting the alcohol fermentation.

並列關鍵字

kombucha ； static fermentation ； two stage fermentation ； upflow fixed bed fermentation

國際替代計量

不同培養模式對紅茶菇發酵的影響

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