Antimicrobial activity of fermented green tea liquid

Show simple item record Tu, Y. Xia, H.
dc.contributor.editor Jain, N.K. 2008-12-12T10:41:33Z 2008-12-12T10:41:33Z 2008
dc.description This item was scanned with a HP 4850 Scanjet at 300 dpi and consists of 7 pages. en_US
dc.description.abstract Green tea kombucha made of sugar and single yeast was investigated for its antimicrobial activity and composition changes during fermentation. Individual and total tea polyphenols, caffeine, sucrose, reducing sugar, total sugar, pH, acetic acid and total acids, ethanol concentration, superoxide dismutase and hexokinase activities, yeast yield and antimicrobial activity were measured systematically at the intervals of 12 to 24 hours of fermentation. Results shown that a 36-hour sample had total growth inhibition on Escherichia coli and Staphylococcus aureus, but almost no effects on Bifidobacterium and Lactobacillus delbrueckii subspecies bulgaricus. In order to see the effects of the main components on the microbial growth, a mixture of tea polyphenols, a mixture of acids and ethanol were tested respectively and showed various degrees of antimicrobial activities which were much less than the activity of the 36-hour kombucha, suggesting that there was a synergy effect among the components. en_US
dc.identifier.citation Tu, Y & Xia H, 2008, 'Antomicrobial Activity of Fermented Green Tea Liquid', International Jounral of Tea Science volume 6, issue 4, pp. 29-35 en_US
dc.identifier.issn 0972-544X
dc.language.iso en en_US
dc.publisher International Society of Tea Science (ISTS) en_US
dc.rights International Society of Tea Science (ISTS) en_US
dc.subject Tea en_US
dc.subject Camellia sinensis en_US
dc.subject Antimicrobial activities en_US
dc.subject Composition change en_US
dc.subject Fermentation en_US
dc.subject Green tea kombucha en_US
dc.subject Tea polyphenols en_US
dc.title Antimicrobial activity of fermented green tea liquid en_US
dc.type Article en_US

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