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題 名 | 紅茶菇之衛生品質與白色念珠菌之殘存試驗=Studies in Microbiological Quality and Surviual of Candida Albicans in the Tea Fungi |
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作 者 | 陳錦樹; 劉碧雲; | 書刊名 | 農林學報 |
卷 期 | 46:1 1997.01[民86.01] |
頁 次 | 頁53-64 |
分類號 | 369.34 |
關鍵詞 | 紅茶菇; 醋酸菌; 酵母菌; 白色念珠菌; Tea fungus; Acetic acid bacteria; Yeasts; Candida albicans; |
語 文 | 中文(Chinese) |
中文摘要 | 紅茶菇為一種在含糖之紅茶湯液中接種特殊天然菌種,次於室溫下經發酵培養一 、二星期後而成之家庭自製酸性飲料,其乃由上層之纖維質薄膜及下層培養液所組成,後者 之成份以醋酸及葡萄糖酸為主。本研究蒐集十二種紅茶菇樣品,分別進行醋酸菌與酵母菌之 分離或菌種鑑定。 發現在上層薄膜內所含之醋酸菌濃度比下層之培養液部份高,分別為 10 �� -10 �瓣� 10 �� - 10 �� cfu/ml 左右, 而酵母菌則反之, 各約 3.5-280 × 10 �隊� 0.5-210 × 10 �� cf/ml。 另外, 所有樣品皆可分離出好氣性產膜酵母 Pichia membranaefaciens, 其它如 Candida sorboxylosa. Dekkera bruxellensis A, Issatchenkia scutulata var. exigua, Issatchenkia orientalis 及 Schizosaccharomyces pombe 等酵母則視樣品來源而定,常有兩種或以上之酵母菌共存。又 由病原菌白色念珠菌之殘存試驗知,其可在生長速率或培養初期時產酸速率較慢之紅茶菇樣 品中殘存,反之則不易殘活。 |
英文摘要 | Tea fungus is a home-brewed beverage which is prepared by fermenting the sugar added in the black tea decoction with a specific, but naturally occurring starter. The fermentation is usually carried out under uncontrolled conditions at room temperature for one to two weeks. Tea fungus is composed of two portions, a floating cellulosic pellicle layer and the sour liquid broth. Both acetic acid and gluconic acid are the major ingredients found in the liquid broth. In this study, acetic acid bacteria and yeast flora were isolated, and some were identified further, from 12 collections of tea fungi. Cell counts of acetic acid bacteria present in the pellicle layer were higher than those in the liquid broth, i.e., at concentrations of 10 �� -10 �� and 10 �� - 10 �� cfu/ml, respectively. On the contrary, the respective cell counts of yeast flora ranging from 3.5 to 280 × 10 ��, and from 0.5 to 210 × 10 �� cf/ml were determined. Moreover, the Pichia membranaefaciens, a film-forming yeast, was isolated from all the samples, while other yeasts including Candida sorboxylosa, Dekkera bruxellensis A, Issatchenkia scutulata var. exigua, Issatchenkia orientalis, and Schizosaccharomyces pombe were present either two or three of them occasionally, depending upon the sources of tea fungi. The survival curves of a pathogenic Candida albicans inoculated to tea fungi at various growth stages were also studied. The results indicated that C. albicans could survive from the acidic environment produced by the tea fungus having lower growth rate or acid production rate during the early stage of fermentation; however, it died radidly if the tea fungus was an actively growing one. |
本系統中英文摘要資訊取自各篇刊載內容。