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首页> 美国卫生研究院文献>Journal of Food Science and Technology >Screening lactic acid bacteria with high yielding-acid capacity from pickled tea for their potential uses of inoculating to ferment tea products
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Screening lactic acid bacteria with high yielding-acid capacity from pickled tea for their potential uses of inoculating to ferment tea products

机译：从泡茶中筛选出具有高产酸能力的乳酸菌以用于接种和发酵茶产品的潜在用途

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For there were very short of excellent strains inoculated to ferment tea products, the lactic acid bacteria from pickled tea were isolated, characterized and identified, and the acid production capacity of part better strains was determined. There are only 22 strains isolated from pickled tea, and 2 of them were yeast, and 8 strains selected from the other 20 strains all were identified as Lactobacillus plantarum. A1, L2 and L5 of L. plantarum with a high acid production capacity were screened out and could obviously shorten the fermentation time of pickled tea by the verification, which suggests that they have a potential use of inoculating to ferment tea products. It was the first report on screening lactic acid bacteria with high yielding-acid capacity from pickled tea, which will bring benefits to fermenting tea products by artificial inoculation.Electronic supplementary materialThe online version of this article (doi:10.1007/s13197-015-1803-6) contains supplementary material, which is available to authorized users.
机译：由于极少的优良菌种被接种到发酵茶产品中，因此对腌制茶中的乳酸菌进行了分离，鉴定和鉴定，并确定了部分较好菌种的产酸能力。从酸洗茶中仅分离出22个菌株，其中2个是酵母，并且从其他20个菌株中选出的8个菌株均被鉴定为植物乳杆菌。通过验证，筛选出具有较高产酸能力的植物乳杆菌A1，L2和L5，可明显缩短腌制茶的发酵时间，表明它们具有接种茶制品的潜力。这是首次从腌制茶中筛选出具有高产酸能力的乳酸菌的报告，这将通过人工接种为发酵茶产品带来益处。电子补充材料本文的在线版本（doi：10.1007 / s13197-015-1803） -6）包含补充材料，授权用户可以使用。

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