Microbiological analysis and antibacterial effects of the indigenous fermented Puer tea

Agro Food Industry Hi-Tech

Volumn 16, Issue 6, 2005, Pages 16-18

  Mo, Haizhen ^a   Xu, Xiangqun ^b   Yan, Mingchao ^c   Zhu, Yang ^d  

^a HENAN INSTITUTE OF SCIENCE AND TECHNOLOGY   (China)

^b ZHEJIANG SCI TECH UNIVERSITY   (China)

^c Management Committee of Hangzhou High Tech Industry Development Zone   (China)

^d WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

ANTI-MICROBIAL ACTIVITY; ANTIBACTERIAL EFFECTS; CLOSTRIDIUM PERFRINGENS; CLOSTRIDIUM SPOROGENES; FOOD-BORNE BACTERIA; INHIBITORY EFFECT; MICROBIOLOGICAL ANALYSIS; SPORE-FORMING BACTERIA;

ASPERGILLUS; FERMENTATION; SPOILAGE;

BACTERIA;

ASPERGILLUS NIGER; BACILLUS CEREUS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); CLOSTRIDIUM PERFRINGENS; CLOSTRIDIUM SPOROGENES;

EID: 33644548340     PISSN: 17226996     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (8)

1. X. Xu et al., "Influence of fugal fermentation on the development of volatile compounds in the Puer tea manufacturing process", in Engineering in Life Sciences, 5(4), pp, 382-386 (2005)
2. J.K. Lin et al., "Survey of catethins, gallic acid, and methylxanthines in green, oolong, Pi-erh and black teas", in Journal of Agricultural and Food Chemistry, 46, pp. 3635-3642 (1998)
3. Y. Zuo et al., "Simultaneous determination of catethines, caffeine and gallic adds in green, Oolong, black and pu-erh teas using HPLC with a photodiode array detector", in Talanta, 57, pp. 307-316 (2002)
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5. Y. Liang et al., "A study on chemical estimation of pu-erh tea quality", J. Sci. Food. Agric., 85, pp. 381-390 (2005)
6. S. Yao, "Bulk acoustic wave bacterial growth sensor applied to analysis of antimicrobial properties of tea", in Biotechnology Progress, 14, pp. 639-644 (1998)
7. G. Sreeramulu et al., "Characterization of antimicrobial activity in Kombucha fermentation", in Acta Biotechnologica, 21(1), pp. 49-56 (2001)
8. G. Sreeramulu et al., "Kombucha fermentation and its antimicrobial activity", in Journal of Agricultural and Food Chemistry, 48, pp. 2589-2594 (2000)