Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/75644
標題: 紅茶菇之衛生品質與白色念珠菌之殘存試驗
作者: 陳錦樹
劉碧雲
關鍵字: 紅茶菇;醋酸菌;酵母菌;白色念珠菌
出版社: 臺中巿: 國立中興大學農學院
Project: 農林學報, Volume 46, Issue 1, Page(s) 53-64.
摘要: 
Tea fungus is a home-brewed beverage which is prepared by fermenting
the sugar added in the black tea decoction with a specific, but naturally
occurring starter. The fermentation is usually carried out under uncontrolled
conditions at room

紅茶菇為一種在含糖之紅茶湯液中接種特殊天然菌種,次於室溫下經發酵培養一
、二星期後而成之家庭自製酸性飲料,其乃由上層之纖維質薄膜及下層培養液所組成,後者
之成份以醋酸及葡萄糖酸為主。本研究蒐集十二種紅茶菇樣品,分別進行醋酸菌與酵母菌之
分離或菌種鑑定。 發現在上層薄膜內所含之醋酸菌濃度比下層之培養液部份高,分別為 10
?? -10 ?瓣? 10 ?? - 10 ?? cfu/ml 左右, 而酵母菌則反之, 各約 3.5-280 × 10 ?隊?
0.5-210 × 10 ?? cf/
URI: http://hdl.handle.net/11455/75644
Appears in Collections:第46卷 第01期
農業暨自然資源學院

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