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    Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/34718


    標題: 康普茶之微生物菌相分析
    其他標題: 天然發酵產品研發─子計劃一
    作者: 陳品晟
    貢獻者: 智慧生活學院
    生活保健科技系
    日期: 2023
    上傳時間: 2023-12-28 10:30:29 (UTC+8)
    摘要: 康普茶(kombucha)是一種常見的發酵茶飲料,通常使用加糖的紅茶以細菌酵母共生菌酛 (Symbiotic Culture Of Bacteria and Yeast, SCOBY) 進行發酵。細菌酵母共生菌酛主要含有酵母菌、乳酸菌和醋酸菌等組成的複雜族群,可產生特殊代謝物,賦予康普茶特有的成分、口感和風味。目前已知康普茶的風味與營養成分與參與發酵的微生物多樣性有關。本研究利用靶基因擴增子定序分析康普茶的微生物體,以開發本土的優質細菌酵母共生菌酛。
    關聯: 計畫編號:CN11207
    Appears in Collections:[生活保健科技系] 校內計畫

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