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《Food Science》 2007-03
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Study on Changes in Major Components during Tea Fungus Fermentation

JIANG Li-wen,LIU De-hua,LIAO Lu-yan,TANG Dao-fang (Institute of Food Microbiology, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China)  
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.
【CateGory Index】: TS272
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