姜 尧，郑 毅^*

（福建师范大学生命科学学院，福建福州 350007）

摘要：红茶菌又称“海宝”、“胃宝”、“康普茶”，是由酵母菌、醋酸菌和乳酸菌在含糖茶水中发酵而成的微生物共生体，是一种历史悠久的民间传统酸性食疗饮品。虽然红茶菌起源于我国环渤海地区，有悠久的饮用历史，但对红茶菌的研究推动总体比较落后。随着近年来红茶菌饮料在欧美各国的盛行，让人们更全面的了解红茶菌的来源和发展状况变得越发重要。本文以红茶菌的起源为背景，综述红茶菌的菌种组成及研究方法、主要功能性成分，及红茶菌类产品的开发。

关键词：红茶菌；起源；菌种组成；功效成分；产品开发

中图分类号：TS201.3 文献标识码：A 文章编号：1674-506X（2020）04-0075-0003

The Origin and Research Progress of Black Tea Fungus

JIANG Yao，ZHENG Yi^*

（Life Science College, Fujian Normal University, Fuzhou Fujian 350007, China）

Abstract：The black tea fungus, also known as "Haibao", "Weibao" and "Kombucha", is a microbial symbiont formed by fermentation of yeast, acetobacter and lactobacillus in sugary tea water. It is a traditional folk acid diet drink with a long history. Although black tea fungus originated in the Bohai Rim region of China and has a long history of drinking, our research and promotion of black tea fungus is relatively backward, and with the prevalence of black tea fungus beverages in Europe and the United States in recent years, it has become increasingly important for people to have a more comprehensive understanding of the source and development of black tea fungus. Based on the origin of black tea fungus, this paper systematically introduced the strain composition and research methods, functional components, and product development of black tea fungus.

Keywords：black tea fungus; historical origin; composition of strain; functional ingredients; product development

doi：10.3969/j.issn.1674-506X.2020.04-015

收稿日期：2020-03-03

作者简介：姜尧（1999－），男，本科。研究方向：食品科学与工程。

*通讯作者

引文格式：姜尧,郑毅.红茶菌的起源及研究进展[J].食品与发酵科技,2020,56(4):75-77.