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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书目信息
Tea - Tea Research Foundation (Kenya)
卷
12
期
2
页码
pp. 104-108
其它主题
Analisis organoleptico; The
语言
英语
注释
4 tables; 13 ref. Summary (En)
类型
Summary; Non-Conventional
团体作者
Tea Research Foundation, Kericho (Kenya)
1993-08-15
AGRIS AP