Symbiotic Fermentation Of Black Tea For Functional Drink By Multi-Strains

Black tea of low quality was used as a nutritional constituent of fermentation medium, to research the possibility of symbiotic fermentation by multi-strains. The orientation of growth of mono-culture of kombucha, Monascus and antler-like Ganoderma was monitored, with the detection of fermented components, to optimize the culture conditions and fortherly investigate the changes of components of all strains in multi-culture. The conclusions are as follows:1. The biomass of kombucha reached to maximum on 5th day in the standing culture in dark at 25 ℃, pH was stable at 2.5 after 3rd day. The maximum biomass was achieved on 5th day in Shaking culture of Monascus compared with static culture(8d), which was higher by 93.6%. The colour of broth and mycelial of the former one was yellow, while it was red of the other. That is to say, oxygen has a remarkable impact on the forming of pigments. The pH of fermentation broth of Antler fungus changed little after 2nd day, and then maintained at 5.0. The EPS (extracellular polysaccharide) and biomass got to maximum on 5th day. The the growth cycles of 3 strains were similar, but the pH of their broth was markedly different.2. Three strains (K1,K2,K3) isolated and purified from kombucha and black tea were incubated in isolation medium of acetic acid bacteria, lactic acid bacteria and yeast, respectively. They were inoculated into the medium of kombucha at the rate of 2:2:1 (K1:K2:K3) for regression test. The result is that, pH was higher than the kombucha fermentation, and the biomass was approaching to that of kombucha. The pH was almost not changing, and there was no obvious growth of mycelial of Monascus in the mixed culture with kombucha.3. Kombucha and isolated strains from it were mixed cultured with Monascus, the pH of kombucha had little change compared with mono-culture, while those of isolated strains all showed an increase. On the point view of biomass, antler-like Ganoderma lucidum and isolated strain K3 grew well with Monascus together, while Monascus was inhibited by kombucha. The isolated strains from kombucha as well as Monascus had different effects on the biomass and extracellular polysaccharide of fermentation of Ganoderma lucidum. Monascus performed a promotion, and also it was with isolated srain K1. K2’s effect was not obvious, while K3 showed an inhibition. However, the ability of acid production of kombucha was negative to the growth of the fungus.