食品科学 ›› 2010, Vol. 31 ›› Issue (1): 206-210.doi: 10.7506/spkx1002-6630-201001048

• 生物工程 • 上一篇    下一篇

发酵条件对红茶菌生长及菌液酸度影响的研究

万春美,才瑛琦,王晓婷,王 芳*   

  1. 山东农业大学生命科学学院
  • 收稿日期:2009-04-10 修回日期:2009-08-20 出版日期:2010-01-01 发布日期:2014-05-19
  • 通讯作者: 王芳 E-mail:wf@sdau.edu.cn

Effect of Fermentation Conditions on Growth of Tea Fungus and Acidity in Tea Broth

WAN Chun-mei,CAI Ying-qi,WANG Xiao-ting,WANG Fang*   

  1. (College of Life Science, Shandong Agricultural University, Tai an 271018, China)
  • Received:2009-04-10 Revised:2009-08-20 Online:2010-01-01 Published:2014-05-19
  • Contact: WANG Fang* E-mail:wf@sdau.edu.cn

摘要:

以糖茶水为发酵培养基,利用红茶菌发酵技术,对发酵过程中菌液中的酵母菌和醋酸菌进行计数,绘制其生长曲线,并对菌液酸度进行测定。结果表明:不同条件、不同发酵时期酵母菌和醋酸菌的数量不同,其菌液酸度也不同。

关键词: 红茶菌, 酵母菌, 醋酸菌, 酸度

Abstract:

Tea infusion with sugar was used as the medium to conduct fermentation experiments with tea fungus. Acetic acid bacteria and yeast counts were determined during fermentation process to establish growth curves. Meanwhile, acidity in tea infusion was also determined. Results indicated that acetic acid bacteria and yeast counts were different and acidity in tea infusion also exhibited a difference at different fermentation conditions.

Key words: tea fungus, yeast cell, acetic acid bacteria, acidity

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