Fungoidal taints in some tea factories in Kenya: What is the causative agent?
1991
Onsando, J.M. | Owuor, P.O. | Obanda, M.A.
Some tea factories in Kenya make teas which are described by the tasters as woody, earthy and/or fungoidal. The taint is detected seasonally especially at the onset of a warm period after a wet season. These flavours were associated with metabolites produced by actinomycetes of the genus streptomycete. The Actinomycete was isolated from decomposing wood fuel piles on factory compounds and decomposing tea prunings in the adjacent tea fields. The implications of the results are discussed.
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