比较红茶、绿茶和银杏叶经红茶菌发酵后发酵液的理化性质,探明不同茶菌发酵液抑菌效果差异;分析发酵时间对银杏茶菌发酵液抑菌效果的影响。不同茶菌发酵7 d后,观察和比较发酵液外观、菌膜、菌体生长、pH值、酸度和还原糖含量变化,测定茶菌对病原细菌的抑制作用。结果表明,3种茶菌发酵7 d后外观和生化指标存在明显差异,发酵液pH值均下降至3左右,酸度在4 g/L以上;与红茶菌和银杏茶菌相比,绿茶菌发酵液中菌体长势最好,所产生的菌膜较厚。绿茶菌和银杏茶菌发酵液对供试敏感菌株和耐药菌株均有明显的抑制作用。红茶菌发酵液只对痤疮丙酸杆菌、金黄色葡萄球菌和铜绿假单胞菌等敏感菌有一定的抑制作用,对芽孢杆菌和鲍曼不动杆菌、大肠杆菌T5和大肠杆菌P1-D6等3个多重耐药菌株无抑菌活性。发酵时间对银杏茶菌发酵液的影响明显,发酵17 d后的发酵液对铜绿假单胞菌和大肠杆菌T5菌株的抑制作用最强。综上,3种茶菌发酵液抑菌能力比较,绿茶菌＞银杏茶菌＞红茶菌;绿茶菌和银杏茶菌发酵液具有抑制肺炎链球菌和大肠杆菌、鲍曼不动杆菌多重耐药菌株活性。研究结果可为新型食品防腐剂和抑菌药物的开发提供实验依据。
To compare the physicochemical properties of fermentation broth of black tea, green tea and Ginkgo biloba leaves fermented by kombucha, explore its antibacterial effects on pathogens and multi-drug resistant bacteria, and compare the effects of fermentation time on the antibacterial effects of ginkgo kombucha, the changes of fermentation broth appearance, biofilm, pH value, total acidity and reducing sugar content were measured and compared after fermented for 7 days. The inhibitory effects of different kombucha broth on pathogens were determined. Results showed that there were significant differences in the appearance and biochemical properties among these three kinds of kombucha after 7 days of fermentation. The pH value of fermentation broth decreased to around 3, and the total acidity was more than 4 g/L. Compared with black tea kombucha and ginkgo kombucha, the growth of bacteria in green tea kombucha broth was the best, with thicker biofilm formation. Black tea kombucha had inhibitory effects on sensitive strains of Propionibacterium acnes, Staphylococcus aureus and Pseudomonas aeruginosa to some extent. However, there was no activity against Bacillus subtilis and three multi-resistant bacteria strains such as Acinetobacter baumannii, Escherichia coli T5 and Escherichia coli P1-D6. Fermentation time had significant effect on the antibacterial activities of ginkgo kombucha. Fermentation broth on the 17th day had the strongest inhibitory effects against P. aeruginosa and E. coli T5. The ranking of antibacterial activities was green tea kombucha>ginkgo kombucha>black tea kombucha. Fermentation broths of green tea kombucha and ginkgo kombucha had the activity of inhibiting Streptococcus pneumoniae, multi-resistant isolates such as E. coli and Acinetobacter baumannii. These results can provide experimental basis for the development of new food preservatives and antibacterial drugs.
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