Microbiological conditions of tea, 3: Effect of firing on the amount of microorganisms in sencha
2004
Sawamura, S. (Ito-En Co. Ltd., Sagara, Shizuoka (Japan). Central Research Inst.) | Ohya, T. | Kato, I. | Ito Nakano, E.
We have conducted several investigations on the amount of microorganisms in sencha. In the present study, we examined the effect of firing stage on the amount of microorganisms in sencha. The amount of microorganisms was measured before and after the firing stage. The results were as follows. No coliform bacilli were detected after firing. The amount of fungus decreased dramatically after firing. The amount of thermoduric bacteria showed little decrease or increase, while the amount of standard plate count bacteria showed a strong negative correlation with the accumulated temperature of three types of tea dryer. Key words: firing, sencha, microorganism
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par Agriculture, Forestry and Fisheries Research Information Technology Center
Découvrez la collection de ce fournisseur de données dans AGRIS