Characteristics of microbial flora and some chemical components in post-heated fermented tea

后热发酵茶微生物菌群及部分化学成分的特征

• 批准号: 09680035
• 负责人: OMORI Masashi
• 金额: $ 1.98万
• 依托单位: Otuma Women' Unversity
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 1997
• 资助国家: 日本
• 起止时间: 1997 至 1998
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-09680035/
• 关键词: post-heated fermented tea; Laphet-so; catechin; 茶; 微生物; ミヤン

It is disclosed that Laphet-so, which is a post-heated fermented tea in Myanmar, is produced by a process closely similar to the one 'employed for producing Awa-bancha in Japan. Regarding microbial flora, the following 6 anaerobic, strains and 11 aerobic strains could be isolated from Laphet-so and identified : Lactobacill us, Eubacterium, Bacteroidaceae, Bifidobacterium, Clostridi urn, Veillonella, Bacillus licheniformis, En terococc us avium, Lactobacillus pen tosus, Lactobacillus plantarum, Leuconostoc spp, Staphylococcus sciuri, Aerornonas sobria, Aeromonas caviae, Pheudornon as cepacia, Enterobactor agglomerans and Serratia plymuthica. The components of Laphet-so were characterized by remarkable increase in chain branched aerobics such asisoleucine and histidine. As the aroma component, methyl salicylate was formed. Regarding organic acids, acetic acid was contained in a large amount in Laphet-so, but lactic acid was formed only in a small amount different from other post-heated fermented teas.

公开了Laphet-so，其是缅甸的后加热发酵茶，通过与日本生产Awa-bancha所采用的方法非常相似的方法生产。关于微生物植物群，可从Laphet-so中分离并鉴定出以下6种厌氧菌株和11种需氧菌株：乳杆菌属、真杆菌属、拟杆菌科、双歧杆菌属、梭菌属、韦荣氏球菌属、地衣芽孢杆菌属、鸟肠球菌属、猪圈乳杆菌属、植物乳杆菌属、明串珠菌属、松鼠葡萄球菌、温和气单胞菌、豚鼠气单胞菌、洋葱菲多农菌，成团肠杆菌（Enterobactor agglomerans）和沙门氏菌（Serratia lymuthica）。Laphet-so的主要成分是支链好氧物质如asisoleucine和组氨酸的含量显著增加。作为香气成分，形成了水杨酸甲酯。关于有机酸，在Laphet-so中含有大量乙酸，但与其他后加热发酵茶不同，仅形成少量乳酸。

项目成果

Masashi OMORI: "Drinking the Tea and Eating the Tea" Nippon Shokuhin Kagaku Kogaku Kaishi. Vol.45, No.6. 385-389 (1998)

大森正志：《喝茶、吃茶》日本食品科学学院。

Atsuko NANBA,Kinjiro MIYAGAWA,Masasi OMORI,Miyuki KATO,Asako TAMURA and Hiromi SAITO: "Non-Salted Pickled Tea (Sour Tea) in South-East Yunnan in China" J.Home Econ.Jpn.Vol.49, No.8. 907-915 (1998)

南波敦子、宫川金次郎、大森正司、加藤美雪、田村朝子、齐藤宏美：“中国云南东南部的无盐泡茶（酸茶）” J.Home Econ.Jpn.Vol.49，No.8

Miyo MURAMOTO,Masashi OMORI and Hiromichi KATO: "Interaction between Tea Catechin and Food Constituents in the Digestive System" J.Home Econ.Jpn.Vol.50, No.2. 163-168 (1999)

Miyo MURAMOTO、Masashi OMORI 和 Hiromichi KATO：“茶儿茶素与消化系统中食物成分之间的相互作用”J.Home Econ.Jpn.Vol.50，No.2。

MIYUKI KATO,MASASHI OMORI: "Characteristics of microbial flora and some chemical in Laphet-so components ( post-heated fermented tea in MYANMAR )" J.Home Econ.Jpn.(to be publish).

MIYUKI KATO、MASASHI OMORI：“Laphet-so 成分（缅甸后加热发酵茶）中微生物菌群和某些化学物质的特征”J.Home Econ.Jpn.（待出版）。

加藤みゆき、大森正司: "Characteristics of microbial flora and some chemical components in Laphet-so(post-heated fermented tea in MYANMAR)" 日本家政学会誌. 投稿準備中.

Miyuki Kato、Masashi Omori：“Laphet-so（缅甸后加热发酵茶）中微生物菌群和某些化学成分的特征”，日本家政学会杂志，准备提交。