茶饮料的抗生活性研究  

A Study on the antibiological activity of soft tea drink

作　　者：翁蔚[1,2] 屠幼英[1,2] 杨子银 陈利燕[1,2] 

机构地区：[1]农业部园艺作物生长发育与生物技术重点开放实验室,杭州310029 [2]浙江大学茶学系,杭州310029

出　　处：《茶叶》2004年第2期98-100,共3页Journal of Tea

基　　金：浙江省自然科学基金资助项目 ( 2 0 10 75 )

摘　　要：试验对酵母发酵的绿茶饮料抗生活性进行了研究。结果表明 ,采用平板法培养 ,发酵 36小时的绿茶汁对大肠杆菌和金黄色葡萄球菌抑制率分别为 98%和 10 0 %。液体培养法 ,发酵 4 8～ 6 0小时绿茶汁对乳酸杆菌增生 4 5 .1% ,对双歧杆菌作用不显著。另外 ,乙醇、茶多酚与有机酸对大肠杆菌和金黄色葡萄球菌均具有明显抑制作用 ;The antibiological activities of soft green tea drink fermented by yeast were studied. The inhibition rates of the fermented green tea solution at 36 hours on E. coli and S. aureus were 98% and 100% respectively with plating. The fermented green tea solution between 48 to 60 hours could improve the growth yields of L. bulg 45.1%, only a little action against B.fidobac. Ethanol, catechins and organic acids could significantly inhibit the growth of E. coli and S. aureus . catechins could improve the growth of L. bulg.

关 键 词：茶饮料 生物活性 酵母发酵 大肠杆菌 金黄色葡萄球菌 抑制率 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]