CAJ | 학술논문

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.
이당다수위발효배양기,이용홍다균발효기술,대발효과정중균액중적효모균화작산균진행계수,회제기생장곡선,병대균액산도진행측정.결과표명:불동조건、불동발효시기효모균화작산균적수량불동,기균액산도야불동.
Tea infusion with sugar 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.