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首页> 外文期刊>The Kasetsart Journal >Efficacy of Fermented Teas in Antibacterial Activity
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Efficacy of Fermented Teas in Antibacterial Activity

机译：发酵茶对抗菌活性的功效

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Fermented tea or "Kombucha" was prepared by a tea broth (1.7 % w/v) and sucrose (10% w/v) with supplement of commercially available starter culture. Teas used in this study were mulberry tea, Japanese green tea, Jasmine tea, Ulong tea and black tea. The teas were fermented for two weeks as an inoculum, following by inoculation to another tea broth and required further two-week static fermentation. In this study the antibacterial activity of several teas were tested against pathogenic bacteria in human and shrimp (e.g. Vibrio cholerae, Salmonella typhi, Pseudomonas aeruginosa, Vibrio harveyi, Vibrio parahaemolyticus, Vibrio alginolyticus and Vibrio vulnificus) by disc agar diffusion assay. The pH of fermented teas decreased from around 5 to 2 and the OD_(600) of tea broth rose significantly from around 0 to 1.5 during fermentation period. Broth from black tea poses the greatest inhibitory activity by measuring diameters of inhibition zones. V. parahaemolyticus showed the largest susceptibility to the fermented tea while pathogenic bacteria in human appeared to be less sensitive. Changes in major components of tea broth were also observed by HPLC analysis. The key organic acids such as succinic acid and gluconic acid produced during the period increased with time, proving the major role of these acids in the microorganism's growth inhibition.
机译：发酵茶或“康普茶”通过茶汤（1.7％w / v）和蔗糖（10％w / v）以及可商购的发酵剂的补充来制备。在这项研究中使用的茶是桑tea茶，日本绿茶，茉莉花茶，乌龙茶和红茶。将茶作为接种物发酵两周，然后接种到另一个茶汤中，需要进一步进行两周的静态发酵。在这项研究中，通过圆盘琼脂扩散测定法测试了几种茶对人和虾（例如霍乱弧菌，鼠伤寒沙门氏菌，铜绿假单胞菌，哈维氏弧菌，副溶血弧菌，溶藻弧菌和创伤弧菌）的致病菌的抗菌活性。在发酵过程中，发酵茶的pH从5降低到2，茶汤的OD_（600）从0显着提高到1.5。通过测量抑制区的直径，来自红茶的肉汤具有最大的抑制活性。副溶血弧菌对发酵茶表现出最大的敏感性，而人中的病原菌似乎不太敏感。通过HPLC分析还观察到茶汤的主要成分的变化。在此期间产生的关键有机酸（如琥珀酸和葡萄糖酸）随时间增加，证明了这些酸在抑制微生物生长中的主要作用。

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