後発酵茶に存在する微生物の特徴

概要

論文の詳細を見る
Awa-bancha, Goishi-cha and Ishizuchi-kurocha produced in a part of Shikoku area are a kind of the post-heating fermented tea. The present investigation was undertaken to report on the characterization of microorganisms that were isolated and identified from the process of the manufacture in these post-heating fermented teas. Aerobic and anaerobic microorganisms and fungi, such as Lactobacillus, Streptococcus, Bacillus, Pseudomonas, Aspergillus and others were found. And also, carried out to examine the optimum temperature, the optimum pH and the heat resistance for Pseudomonas aeruginosa and P. cepacia that were isolated from Awa-bancha and Goishi-cha. The optimum temperatures and the optimum pH were 40℃ and pH 5.5 for P. aeruginosa, and 37℃ and pH 5.0-7.0 for P. cepacia, respectively. P. aeruginosa and P. cepacia could grow after heating up to 70 and 80℃, respectively.
社団法人日本家政学会の論文
1994-12-15