为提高红茶菌发酵细菌纤维素的产量，以红茶菌细菌纤维素干重为指标，采用响应面法对发酵条件进行优化，同时测定了细菌纤维素的基本理化性质。通过单因素试验及响应面法对确定红茶菌发酵生产BC的最佳培养条件为：茶汤浓度0.83%(m/v)、蔗糖浓度10.42%(m/v)、装液量70.22%、培养温度29.33 ℃。经验证试验，在此条件下实际得到细菌纤维素产量达4.21 g/L，较优化前（茶汤浓度0.8%，蔗糖浓度6%，装液量60%，培养温度30 ℃，产量2.63 g/L）提高了60.08%。对培养所得红茶菌纤维素干燥后进行理化性质测定，表明粗蛋白、粗淀粉、膳食纤维与灰分的质量分数分别为3.01%、1.01%、85.67%、6.1%；扫描电镜表明细菌纤维素具有超微网状结构，其纤维直径属于纳米级别；拉伸试验表明红茶菌纤维素强度约达2.28 MPa；X射线衍射分析细菌纤维素的结晶度为81.30%。利用响应面优化法有效提高了红茶菌细菌纤维的产量。

In order to improve the yield of bacterial cellulose during kombucha fermentation, the response surface method was used to optimize the fermentation conditions, and the basic physicochemical properties of bacterial cellulose were measured. The optimal culture conditions for the production of BC by kombucha fermentation were determined by single factor test and response surface method as follows: tea concentration 0.83%(m/v), sucrose concentration 10.42%(m/v), liquid loading 70.22%, culture temperature 29.33 ℃. The experimental results showed that the actual yield of bacterial cellulose was 4.21 g/L under this condition, which was 60.08% higher than that before optimization (tea concentration 0.8%, sucrose concentration 6%, liquid loading 60%, culture temperature 30 ℃, yield 2.63 g/L). The determination of the physical and chemical properties of kombucha bacteria cellulose was determined, indicating that the quality fraction of coarse gluten, coarse starch, dietary fiber and gray score was 3.01%. Scanning electron microscopy (SEM) showed that the bacterial cellulose had an ultranetwork structure and the fiber diameter was nanometer. The tensile test showed that the cellulose strength of kombucha was about 2.28 MPa. The crystallinity of bacterial cellulose was 81.30% by X-ray diffraction. Response surface optimization method was used to improve the yield of kombucha fiber effectively.