Study on the functional components and the new product of the microorganisms present in the post-heated fermented tea

在阿波板茶的一个重要环节“木制大桶”中，微生物的分离是从桶底的上部、中部和发酵区进行的。我是在选择性培养基中分离出各种微生物的。分离鉴定了戊糖乳杆菌、植物乳杆菌、屎肠球菌和鸟肠球菌。使用QIAGEN Dneasy血液和组织试剂盒从分离的每种微生物中提取DNA，使用两种引物进行16 S-rRNA分析。结果，我成功地揭示了1494 bp的核苷酸序列。另一方面，我检查了从阿瓦班查分离的微生物的明胶分辨率。在明胶分解活性的存在下分离出32种微生物。通过β-胡萝卜素的变色与亚油酸的氧化（β-胡萝卜素的抗氧化活性）和DPPH自由基的清除活性来研究MIBK层。

The separation of microorganisms in a "wooden large bucket" which is an important pointof Awa-bancha was done from the bottom of the bucket in the upper, central and fermentedareas. I was isolated in a selective medium of the various microorganisms isolated. Wereseparated and identified Lactobacillus pentosus, Lactobacillus plantarum, Enterococcus fecium and Enterococcus avium. DNA was extracted from each microorganismisolated using a QIAGEN Dneasy blood & tissue kit, 16S-rRNA analysis was performed using two primers. As a result, I have successfully revealed the nucleotide sequence 1494bp.On the other hand, I have examined the gelatin resolution of microorganisms isolated fromAwa-bancha. Thirty-two microbial species were isolated in the presence of gelatinolytic activity. MIBK layer was investigated by the discoloration of β-carotene coupled with the oxidation of linoleic acid (β-carotene anti-oxidative activity) and the scavenging activity of the DPPH radical.