FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (3): 238-240.
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JIANG Li-Wen, LIU De-Hua, LIAO Lu-Yan, TANG Dao-Fang
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Abstract: In this paper, it was checked using traditional tea fungus inoculated in pasteus sterilized tea broth with 10% sucrose (W/V) and 0.6% green tea(W/V), controlling 28℃ invariably and fermented 12 days stillnessly, fermentation guidelines were measured. The results showed as following: sucrose is degraded at low ratio and pH value are decreased slowly, acetic acid degree reach maximum up to 1.2%, protein concentration increase from 0.1mg/ml to 0.24mg/ml through 12 days fermentation. The total tea catechins is lowed 10% but epicatechin isomers(EGCG, EGC, ECG, EC, including GCG, DL-C) are examined demonstrated varying during sucrose-green-tea broth fermentation. Acetic acid bacterium and yeast cell count is approxially growth curve. The total content of free amino-acid is decreased from 70μg/ml to 20μg/ml. The content of cellulose pellicle is up to 7.0g/LDW.
Key words: tea fungus, glucose-tea broth
JIANG Li-Wen, LIU De-Hua, LIAO Lu-Yan, TANG Dao-Fang. Study on Changes in Major Components during Tea Fungus Fermentation[J]. FOOD SCIENCE, 2007, 28(3): 238-240.
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