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：茶汤体积分数0.83%、蔗糖质量分数10.42%、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（茶汤体积分数0.8%，蔗糖质量分数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。

To improve the yield of bacterial cellulose (BC) during kombucha fermentation, the response surface method was employed to optimize the fermentation conditions using the dry weight of kombucha BC as an indicator, and the basic physicochemical properties of BC were measured. Using single-factor experiments and the response surface method, the optimal culture conditions for BC production by kombucha fermentation are as follows: tea volume fraction 0.83%, sucrose mass fraction 10.42%, liquid loading 70.22%, and culture temperature 29.33 ℃. The experimental results showed an actual yield of 4.21 g/L BC under these conditions, which is 60.08% higher than that obtained without optimization (tea volume fraction of 0.8%, sucrose mass fraction 6 %, liquid loading of 60%, culture temperature of 30 ℃, yield of 2.63 g/L). Measurement of the physicochemical properties of kombucha BC showed mass fractions of 3.01, 1.01, 85.67, and 6.1% for crude protein, crude starch, dietary fiber, and gray score, respectively. Scanning electron microscopy (SEM) indicated an ultra-network structure and a fiber diameter at the nanometer scale for kombucha BC, while tensile testing indicated a cellulose strength of approximately 2.28 MPa. X-ray diffraction analysis showed that the crystallinity of BC is 81.30%. Optimization based on the response surface method can thus effectively improve the yield of kombucha BC.

河南省高校科技创新人才支持计划（23HASTIT033）；河南省科技研发计划联合基金项目（232103810060；232103810066）