食蔗糖驹形氏杆菌筛选与鉴定及其在蜂蜜康普茶中的应用

Screening and Identification of Komagataeibacter saccharivorans and Its Application in Honey-based Kombucha

摘要:

分析纯种发酵蜂蜜康普茶在发酵期间主要化学成分的变化，以开发新型康普茶。采用稀释涂布平板法及16S rDNA技术筛选优势醋酸菌；分别采用pH计、液相色谱- 质谱联用法和气相色谱-质谱联用法测定蜂蜜康普茶与蔗糖康普茶在0、2、4、7、9、11、14 d的pH值、碳水化合物及挥发性成分变化，并进行感官评价。筛选出一株食蔗糖驹形氏杆菌Komagataeibacter saccharivorans 3-3；0~14 d时，蜂蜜康普茶与蔗糖康普茶的pH值分别由5.16降至2.97（P<0.05），5.41降至4.02（P<0.05）；葡萄糖含量分别由21.76 g/L降至4.64 g/L（P<0.05），0.83 g/L增至5.08 g/L（P<0.05）；果糖含量分别由20.96 g/L降至1.63 g/L（P<0.05），0.27 g/L增至4.45 g/L（P<0.05）；蔗糖含量分别由2.89 g/L降至1.12 g/L（P<0.05），58.03 g/L降至29.04 g/L（P<0.05）；蜂蜜康普茶发酵液中共检出62种主要挥发性物质，蔗糖康普茶检出49种主要挥发性物质，纯种蜂蜜康普茶感官评价总分为25分，纯种蔗糖康普茶感官评价总分为20分。纯种蜂蜜康普茶感官接受度较好，产品品质较高，为开发新型康普茶提供思路。

Abstract:

Alterations in the major chemical constituents of pure-strain fermented honey-based kombucha during the fermentation process were extensively evaluated, with the objective of developing a novel kombucha beverage. The dominant acetic acid-producing bacteria were screened using the dilution plate method and 16S rDNA technology. Variations in pH value, carbohydrate content, and volatile components within the honey- and sucrose-based kombucha fermentation broths at specific time points (0, 2, 4, 7, 9, 11, and 14 days) were determined using a pH meter, liquid chromatography-mass spectrometry, and gas chromatography-mass spectrometry, respectively. Sensory evaluations were also performed. A specific strain of Komagataeibacter saccharivorans, identified as 3-3, was selectively isolated and utilized in the study. Over a 14-day period, the pH values of honeyand sucrose-based kombuchas decreased from 5.16 to 2.97 (P<0.05) and from 5.41 to 4.02 (P<0.05), respectively. The glucose content decreased from 21.76 to 4.64 g/L (P<0.05) in honey-based kombucha and increased from 0.83 to 5.08 g/L (P<0.05) in sucrose-based kombucha. Similarly, the fructose content decreased from 20.96 to 1.63 g/L (P<0.05) in honey-based kombucha and increased from 0.27 to 4.45 g/L (P<0.05) in sucrose-based kombucha. The sucrose content decreased from 2.89 to 1.12 g/L (P<0.05) in honey-based kombucha and from 58.03 to 29.04 g/L (P<0.05) in sucrose-based kombucha. Sixty-two major volatile compounds were detected in honey-based kombucha, whereas 49 were identified in sucrose-based kombucha. Sensory evaluation yielded a total score of 25 for pure-strain honey-based kombucha and 20 for pure-strain sucrose-based kombucha, indicating greater sensory acceptance and product quality for the honey-based variant. The pure-strain honey-based kombucha beverage has good sensory acceptance and high product quality, thus providing a foundation for developing new types of kombucha beverages.