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來源資料
頁籤選單縮合
題 名 | Bacillus屬芽孢菌在茶飲料中之生長=Growth of Bacillus Species in Tea Drink |
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作 者 | 彭瑞森; 傅敏琇; | 書刊名 | 中華農學會報 |
卷 期 | 1:2 2000.04[民89.04] |
頁 次 | 頁211-217 |
分類號 | 473.4 |
關鍵詞 | 茶飲料; Bacillus; Tea drinks; |
語 文 | 中文(Chinese) |
中文摘要 | 腐敗微糖綠茶飲料之現象包括膨包、酸臭且色澤混濁,及未膨包而色澤混濁等,其pH 值分別為4.5及5.5~6.1,而正常品之pH值則為6.1左右。正常綠茶飲料中沒有生菌數之檢出,但有10² CFU/ml以下之孢子數,而腐敗綠茶飲料中之生菌數則達6.5×10²~-4.3×10⁴CFU/ml,且孢子數達10²~-7.4×10³ CFU/ml之間。經微生物分離結果,不論膨包與否其內均含有產孢菌Bacillus subtilis及B. amyloliquefaciens。將此兩株菌以繁殖體及孢子形式各別接種於綠茶或烏龍茶飲料中,以35 ℃保溫培養,結果顯示兩株菌不論是繁殖體或孢子,在綠茶飲料中均會生長繁殖,造成混濁及香味散失之現象。B. subtilis烏龍茶飲料中不但不生長繁殖,反而有降低趨勢,顯示烏龍茶飲料中含有使此菌死滅之成分,且不改變烏龍茶飲料之色澤香味。而B. amyloliquefaciens接種於烏龍茶 飲料中,菌數由10²增加至10⁴~10^5 CFU/ml後維持穩定,但烏龍茶飲料之風味、色澤仍無顯著改變。上述結果顯示烏龍茶飲料較不易受微生物污染而腐敗,綠茶飲料則反之,此結果可能與烏龍茶飲料中之酚類聚合物較多而營養成分又較綠茶飲料少有關。 |
英文摘要 | The spoiled sugar-added green tea drinks had either swelling appearance with sour odor, or normal appearance without tea flavor. They both looked turbid with pH value 4.5 or 5.5~6.1 respectively. The pH value of normal green tea drink was 6.1 with zero total plate counts but with 10² CFU/ml of spore counts or less. The total plate counts and spore counts of the spoiled green tea drink were 6.5×10²~-4.3×10⁴ and 10²~-7.4×10³ CFU/ml respectively. The major microflora in the spoiled green tea drinks were identified to be Bacillus subtilis and B. amyloliquefaciens. In this test, the commercial green tea drink and colong tea drink were inoculated with the vegetative cells and the spores of the two species of Bacillus under 35 ℃ incubation. The results indicated that both the vegetative cells and the apores of the two species could germinate and proliferate in the green tea drink as well as the turbidity and flavor loss. Both the vegetative cells and the spore counts of B. subtilis decreased in oolong tea drink. Only B. amyloliquefaciens germinated and proliferated in oolong tea drink. The total plate counts or spore counts increased from 10² to about 10^5 CFU/ml and then maintained constant, but no significant change in either color or flavor. These results indicated that green tea drink was more sensitive than oolong tea drink to micorbial contamination. These might be caused by the higher content of polyphenols and less nutrients in oolong tea than in green tea. |
本系統中英文摘要資訊取自各篇刊載內容。