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- Horie Masanori
- Health Research Institute, National Institute of Advanced Industrial Science and Technology (AIST)
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- Nishioka Hiroki
- Health Research Institute, National Institute of Advanced Industrial Science and Technology (AIST) Tokushima Prefectural Industrial Technology Center United Graduate School of Agricultural Science, Gifu University
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- Tada Atsumi
- Health Research Institute, National Institute of Advanced Industrial Science and Technology (AIST)
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- Sugino Sakiko
- Health Research Institute, National Institute of Advanced Industrial Science and Technology (AIST)
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- Mizuno Tomofumi
- The Graduate School of Natural Science and Technology, Gifu University
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- Toyotome Takahito
- Department of Veterinary Medicine, Obihiro University of Agriculture and Veterinary Medicine
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- Iwahashi Hitoshi
- Faculty of Applied Biological Sciences, Gifu University
Bibliographic Information
- Other Title
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- バタバタ茶の発酵に関与する微生物
- バタバタチャ ノ ハッコウ ニ カンヨ スル ビセイブツ
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Description
Batabata-cha is one of several post-fermented teas produced in Toyama. In the present study, microorganisms, fungi and bacteria involved in the fermentation of Batabata-cha were investigated. Aspergillus fumigatus was isolated from tea leaves after fermentation as fungi and Bacillus coagulans formed a colony on De Man, Rogosa, and Sharpe (MRS) agar as bacteria. According to an analysis of the internal transcribed spacers region, the dominant species of fungi was found to be Aspergillus fumigatus, while the subdominant species was Thermomyces lanuginosus. Eighty-five percent of total fungal flora was of the Aspergillus and Thermomyces species. Additionally, Saccharomyces cerevisiae and other various fungi were observed. According to an analysis of the 16S rRNA gene, the dominant species of bacteria was Niabella terrae (23.1%). Additionally, Actinomadura keratinilytica (8.6%), Sphingobacterium thermophilum (8.4%), Pseudoxanthomonas taiwanensis (8.3%), and Caenibacillus caldisaponilyticus (8.2%) were present. These microorganisms may contribute to the fermentation of Batabata-cha, with both Aspergillus fumigatus and Thermomyces lanuginosus being of particular importance. Because of fermentation heat the temperature of tea leaves reached 70 °C; thus, thermophilic microorganisms or sporeforming bacteria were frequently observed. In the fermentation process of Batabata-cha, fermentation heat is an important selection pressure for fermentation microorganisms; therefore, temperature regulation is essential for a stable and high-quality production of Batabata-cha.
Journal
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- Journal of the Japanese Society of Taste Technology
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Journal of the Japanese Society of Taste Technology 18 (2), 62-70, 2019-12-31
Japanese Society of Taste Technology
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Keywords
Details 詳細情報について
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- CRID
- 1390577376031579520
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- NII Article ID
- 40022145403
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- NII Book ID
- AA12717722
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- ISSN
- 21867232
- 21867224
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- NDL BIB ID
- 030229903
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- CiNii Articles
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- Abstract License Flag
- Allowed