The mechanism on decreasing the microbiological contamination of superfine green tea powder by ball milling

被引：12

作者：

Wang, Huifang ^{[1
,2
]}

Tao, Meng ^{[1
,2
]}

Zhang, Hui ^{[1
,2
]}

Cheng, Shuhua ^{[1
,2
]}

Zhang, Lan ^{[1
,2
]}

Liu, Zhengquan ^{[1
,2
]}

机构：

[1] Anhui Agr Univ, State Key Lab Tea Plant Biol & Utilizat, Hefei 230036, Peoples R China

[2] Anhui Agr Univ, Sch Tea & Food Sci & Technol, Hefei 230036, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2020年 / 134卷

关键词：

Superfine green tea powder; Ball milling; Microbial contamination; Cell wall breakage; BLACK TEA; DECONTAMINATION; BACTERIAL;

D O I：

10.1016/j.lwt.2020.109966

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present study compared the microbial population in the samples of steamed green tea and its superfine green tea powder by determining and analyzing microbial changes during ball milling, which is the key step of producing superfine green tea powder. The results showed that after ball milling the microbial counts of superfine green tea powder were dramatically decreased than steam green teas in which the total aerobic count were more than 10(4) CFU/g in 14/19 samples. With the duration of ball milling, the microbial population of superfine green tea powder was correspondingly decreased till below 10(3) CFU/g. To study the mechanism of ball milling on microbial counts' decreasing, a mold strain was isolated, purified and identified from the samples. Subsequently, the mold strain was cultured and individually ball-milled. The results indicated that fungal cell wall was disrupted and then microbial DNA was released during the process. Moreover, microbial populations in the tea samples were negatively correlated with cell wall breakage ratio. It was suggested that the ball milling was effective strategy for controlling the microbial contamination during the processing of superfine green tea powder.

引用

页数：6

共 26 条

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