Culture method for kombucha and application thereof

Abstract

The invention discloses a culture method for kombucha and application thereof. The culture method comprises the following steps: (1) preparation of culture solution, after being boiled, water is added with sugar, sweet water is prepared after the sugar is dissolved, the sweet water is then cooled to 20 DEG C to 35 DEG C, and thereby culture solution is prepared; (2) inoculated culture: an incubator is first disinfected and rinsed, mother bacteria solution and the culture solution are then poured into the incubator according to a volume ratio of 1:20 to 50, a gauze is used for sealing, the incubator is put under the conditions of a dim light environment with the illumination intensity of one thousand to eight thousand Lx, ventilation and the temperature of 30 DEG C to 35 DEG C to carry out fermentation culture for 7 to 14 days, finally, rufous floccule or lumps floating on the surface of the culture solution after the completion of culture, is separated out, and thereby the kombucha is prepared. The process of preparing the mother bacteria solution in the preparation method is simple, the materials are simple and easy to obtain, moreover, the culture conditions of the kombucha are easy to control, and the contamination rate of the cultured strain is low.

Description

technical field [0001] The invention relates to the field of microorganism cultivation, in particular to a cultivation method and application of kombucha fungus. Background technique [0002] Although kombucha has a long history in my country, its scientific research started relatively late. Mr. Fang Xinfang, a famous microbiologist in my country, published the article "What is Haibao" in the fifth issue of Volume 12 of "Yellow Sea" magazine in 1951. This is the first scientific paper on kombucha in my country. It is believed that the microbial types of kombucha are mainly acetic acid bacteria and yeast, and at the same time, it is pointed out that there are more than one kind of acetic acid bacteria in kombucha, but Acetobacter membranaceus is the main one. From the late 1970s to the early 1980s, kombucha drinks were very popular in my country, and a large number of articles introducing the effects and production methods of kombucha emerged. From the early to the middle o...

AI Technical Summary

Problems solved by technology

The mechanism of kombucha's fitness effect is very complicated. So far, it has not been fully understood, and further research is needed

So far, no reports of kombucha treating toothache have been found.

[0004] At present, the requirements for culturing conditions and strains of kombucha are very strict, which also limits the further development of the large-scale cultivation of kombucha and its application. Therefore, it is very necessary to provide a spectral kombucha cultivation method