日本産微生物発酵茶に関与する微生物　第２報　碁石茶の発酵に関与する微生物

DOI Web Site 被引用文献15件 参考文献14件

書誌事項

タイトル別名
  • Microorganisms Involving in the Fermentation of Japanese Fermented Tea Leaves Part II. Microorganisms in Fermentation of Goishi-cha, Japanese Fermented Tea Leaves.
  • ゴイシチャ ノ ハッコウ ニ カンヨスル ビセイブツ
  • Microorganisms Involving in the Fermentation of Japanese Fermented Tea Leaves Part II
  • 日本産微生物発酵茶に関与する微生物(第2報)

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説明

Goishi-cha is a local tea produced in Kochi prefecture in Japan. The drinking tea prepared from it contains abundant lactic acid. Two processes of natural fermentation by molds and lactic acid bacteria participate on the procedure of Goishi-cha production. Aspergillus fumigatus, Aspergillus niger, Penicillium sp. and Scopulariopsis brevicaulis were identified from molded tea leaves. Lactic acid bacteria isolated from fermenting broth containing tea leaves tightly packed in a tub was only Lactobacillus plantarum. A. fumigatus, one of the molds appeared on molded tea leaves, possessed the activity to disintegrate a filter paper. Then it was considered that tea leaves are wounded by A. fumigatus, and nutrients leaked from their cells are utilized by lactic acid bacteria in the following fermentation.

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