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首页> 外文期刊>Applied Biochemistry and Biotechnology >Symbiosis between Microorganisms from Kombucha and Kefir: Potential Significance to the Enhancement of Kombucha Function
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Symbiosis between Microorganisms from Kombucha and Kefir: Potential Significance to the Enhancement of Kombucha Function

机译：康普茶与开菲尔微生物之间的共生：增强康普茶功能的潜在意义

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Gluconacetobacter sp. A4 (G. sp. A4), which had strong ability to produce d-saccharic acid 1, 4 lactone (DSL), was the key functional bacteria isolated from the kombucha preserved. This paper investigated the interaction between G. sp. A4 and ten different strains of lactic acid bacteria (LAB) obtained from kefir. The result suggested that the LAB promoted DSL production of G. sp. A4 to different extents, ranging from 4.86% to 86.70%. Symbiosis between G. sp. A4 and LAB was studied. LAB’s metabolites, xylitol, and acetic acid, were utilized by G. sp. A4, and it promoted the growth of G. sp. A4 and yield of DSL. Therefore, in developing starter cultures for kombucha fermentation process, a mixed flora of LAB and G. sp. A4 would be the optimal combination.
机译：葡糖杆菌属A4（G. sp。A4）具有很强的生产d-蔗糖1，4内酯（DSL）的能力，是从保存的康普茶中分离出的关键功能细菌。本文研究了G. sp。之间的相互作用。 A4和从开菲尔获得的十种不同菌株的乳酸菌（LAB）。结果表明LAB促进了G.sp. DSL的生产。 A4的程度不同，从4.86％到86.70％不等。 G. sp。之间的共生。研究了A4和LAB。乳酸菌的代谢产物，木糖醇和乙酸被G. sp。利用。 A4，并促进了G. sp。的生长。 A4和DSL的产量。因此，在开发用于康普茶发酵过程的发酵剂培养物中，LAB和G.sp.的混合菌群。 A4将是最佳组合。

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