Identification of Filamentous Fungi Isolated from Aseptic Filling System for Tea Beverages and Their Microbiological Characteristics

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Two filamentous fungi isolated from contaminated samples which were thought to have occurred stochastically in the medium fill test in the aseptic filling production line for tea beverage were identified and studied their microbiological characteristics. The test strains were identified as <I>Arthrinium sacchari</I> (Speg.) Ellis and <I>Chaetomium funicola</I> Cooke. The optimum growth temperature was 20-25°C for <I>A. sacchari</I> M001 and 25°C for <I>C. funicola</I> M002. <I>A. sacchari</I> was able to grow at 5°C. The optimum growth pH was 4.0-8.0 for <I>A. sacchari</I> M001 and 5.0-8.0 for <I>C. funicola</I> M002. Because both strains had low heat resistance, it was suggested that the contamination had occurred after the UHT sterilization process in the medium fill test. When growth behavior was examined in green tea, oolong tea, barley tea and blended tea, both strains showed a delayed or inhibited growth in the catechin-containing green and oolong teas. It was suggested that tea catechin in the beverages could inhibit growth of filamentous fungi for a certain period of time. On the other hand, both strains grew rapidly in barley tea and blended tea that were low in tea catechin content.

収録刊行物

  • Food science and technology research

    Food science and technology research 6(1), 48-53, 2000-02-01

    公益社団法人 日本食品科学工学会

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各種コード

  • NII論文ID(NAID)
    10013007849
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
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