Bacterial cellulose in Kombucha by pure cultures
ZHOU Yan, TAN Li-li, TANG Xin-yun
Strains Gluconacetobacter hansenii CGMCC1671 and Saccharomyces cerevisiae CGMCC1670 were applied to make traditional Kombucha with pure cultures to search for the optimum parameters of major factors affecting the yields and productivities of bacterial cellulose(BC) in the beverage. Six cultural factors were examined: carbon sources, tea kind, tea dosage, inoculum age, temperature and culture volume. The yields and productivities of BC and sugar consumed were measured after cultured statically for 22d. Glucose at 50g/L, green tea at 4g/L, an inoculum of 60h,30℃ and 75mL were the optimum conditions for the high yield of BC. These optimum parameters were nearly equal for both the maturation of Kombucha and the BC yields. The co-culture of pure strains of traditional Kombucha technique can be used to provide both high quality and high yield of BC in addition to producing high quality Kombucha beverages.
Keywords: acetobacter, cellulose, gluconacetobacter, glucose, green tea, saccharomyces, temperature
Citation: Science and Technology of Food Industry 2012-04
Study Mailing Address:
College of Life Science,Anhui Agricultural University,Hefei 230036,China
Date Updated: March 29, 2020