冯子娟，肖甜甜，吴君海，邱树毅，黄福星，吴鑫颖^*

（1.贵州大学酿酒与食品工程学院，贵州贵阳 550025；

2.贵州省发酵工程与生物制药重点实验室，贵州贵阳 550025）

摘要：康普茶是由茶糖水经多菌种混合发酵而成的一种富含多种活性成分的饮料，因其健康功效受到广泛关注。康普茶中多种核心微生物与益生物质的生成密切相关，现有研究中多致力于探索自然发酵的康普茶中微生物的多样性组成及其风味、功能成分分析，为了更好地探索康普茶中优势微生物对风味、益生功能的贡献作用，本文总结分析了相关研究中的核心微生物及其功能，进一步优化菌株，提升康普茶风味和益生功能，为康普茶的工业生产奠定一定的理论基础。

关键词：康普茶；微生物多样性；风味；益生功能

中图分类号：TS275.2    文献标识码：A    文章编号：1674-506X（2022）03-0144-0009

Research Progresses of Functional Microorganisms in Kombucha

FENG Zijuan, XIAO Tiantian, WU Junhai, QIU Shuyi, HUANG Fuxing, WU Xinying^*

（1.School of Liquor and Food Engineering, Guizhou University，Guiyang Guizhou 550025, China;

2.Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guiyang Guizhou 550025, China）

Abstract：Kombucha is a kind of beverage rich in many active ingredients, which is made by microbial fermentation of tea syrup. It has attracted wide attention because of its health effects. A variety of ingredients with probiotic functions produced during the fermentation process are closely related to a variety of core microorganisms. Therefore, it is devoted to exploring the diversity of microorganisms in naturally fermented Kombucha and the analysis of flavor and functional components，in order to better to explore the decisive role of the dominant microorganisms in Kombucha on the flavor and probiotic functions. This review analyzes and summarizes the performance of the core microorganisms and their functions in related research, in order to further optimize the strains, enhance the flavor and probiotic functions of Kombucha, and lay a certain theoretical foundation for the industrial production of Kombucha.

Keywords：Kombucha; microbial diversity; flavor; probiotic function

doi：10.3969/j.issn.1674-506X.2022.03-020

收稿日期：2021-09-24

基金项目：贵州省科技计划项目（黔科合支撑［2020］1Y008号）

作者简介：冯子娟（1996-），女，硕士研究生。研究方向：发酵工程。

*通信作者：吴鑫颖（1975-），女，博士，副教授。研究方向：发酵工程、酶工程。

引用格式：冯子娟,肖甜甜,吴君海,等.康普茶中功能微生物的研究进展[J].食品与发酵科技,2022,58(3):144-152.