红茶菌发酵液是由茶糖水发酵制成的茶饮料，红茶菌膜为细菌、酵母和真菌组成的共生菌。红茶菌发酵液成分比较复杂，采用纸片法和牛津杯法测试了K-A红茶菌发酵液对革兰氏阳性菌和革兰氏阴性菌的抑菌效果，结果显示它对大肠杆菌、枯草芽孢杆菌和金黄色葡萄球菌均有抑制作用。抑菌活性主要由有机酸和某种对热敏感的物质提供。研究还发现不同来源的K-A红茶菌和K-H红茶菌发酵特征差异显著。%Kombucha fermentation is a beverage obtained by the fermentation of sweetened tea. It’s fermented by a symbiotic culture of bacteria, yeast and fungi. Its chemical composition is complex. K-A kombucha fermented culture showed large inhibition zones against Escherichia coli, Bacillus subtilis and Staphylococcus aureus by paper disk method and oxford cup method. The results showed that it had evident inhibition effect on growth of both G+bacteria and G-bacteria. And it was found that the antibacterial activity observed is due to not only organic acids, but also other thermosensitive components. The fermentation traits differences between K-A kombucha and K-H kombucha were significant.
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