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

doi:10.7506/spkx1002-6630-201001048

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

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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*

(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

Abstract

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

CLC Number:

Q815

WAN Chun-mei，CAI Ying-qi，WANG Xiao-ting，WANG Fang*. Effect of Fermentation Conditions on Growth of Tea Fungus and Acidity in Tea Broth[J]. FOOD SCIENCE, 2010, 31(1): 206-210.

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

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