发酵条件对红茶菌生长及菌液酸度影响的研究

Effect of Fermentation Conditions on Growth of Tea Fungus and Acidity in Tea Broth

以糖茶水为发酵培养基,利用红茶菌发酵技术,对发酵过程中菌液中的酵母菌和醋酸菌进行计数,绘制其生长曲线,并对菌液酸度进行测定。结果表明:不同条件、不同发酵时期酵母菌和醋酸菌的数量不同,其菌液酸度也不同。

ugar was used as the medium to conduct fermentation experiments with tea fungus.Acetic acid bacteria and yeast counts were determined during fermentation process to establish growth curves.Meanwhile,acidity in tea infusion was also determined.Results indicated that acetic acid bacteria and yeast counts were different and acidity in tea infusion also exhibited a difference at different fermentation conditions.