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1998 Fiscal Year Final Research Report Summary

Characteristics of microbial flora and some chemical components in post-heated fermented tea

Research Project

Project/Area Number 09680035
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field 家政学
Research InstitutionOtuma Women' Unversity

Principal Investigator

OMORI Masashi  Otuma Women' Unversity, Dept.of Food Sci., prof., 家政学部, 教授 (80074920)

Co-Investigator(Kenkyū-buntansha) NANBA Atsuko  Tokiwakai college, prof, 教授 (20071269)
KATO Miyuki  Otuma Women' Unversity, Dept.of Home econom., prof, 教育学部, 教授 (70112654)
NAKAE Miwa  Otuma Women' Unversity, Dept.of Food Sci., assistant, 家政学部, 助手
Project Period (FY) 1997 – 1998
Keywordspost-heated fermented tea / Laphet-so / catechin
Research Abstract

It is disclosed that Laphet-so, which is a post-heated fermented tea in Myanmar, is produced by a process closely similar to the one 'employed for producing Awa-bancha in Japan. Regarding microbial flora, the following 6 anaerobic, strains and 11 aerobic strains could be isolated from Laphet-so and identified : Lactobacill us, Eubacterium, Bacteroidaceae, Bifidobacterium, Clostridi urn, Veillonella, Bacillus licheniformis, En terococc us avium, Lactobacillus pen tosus, Lactobacillus plantarum, Leuconostoc spp, Staphylococcus sciuri, Aerornonas sobria, Aeromonas caviae, Pheudornon as cepacia, Enterobactor agglomerans and Serratia plymuthica. The components of Laphet-so were characterized by remarkable increase in chain branched aerobics such asisoleucine and histidine. As the aroma component, methyl salicylate was formed. Regarding organic acids, acetic acid was contained in a large amount in Laphet-so, but lactic acid was formed only in a small amount different from other post-heated fermented teas.

  • Research Products

    (11 results)

All Other

All Publications (11 results)

  • [Publications] 大森 正司: "茶と健康" 栄養学雑誌. 56. 59-69 (1998)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] 大森 正司: "飲む茶・食べる茶" 日本食品科学工学会誌. 45. 385-389 (1998)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] 大森正司、加藤みゆき: "中国・雲南省西南の無塩漬物茶「酸茶」" 日本家政学会誌. 49. 907-915 (1998)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] 大森 正司: "日本人と茶" 日本調理科学会誌. 31. 227-235 (1998)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] 村元美代、大森正司: "茶カテキンと食品成分の相互作用について" 日本家政学会誌. 50. 163-168 (1999)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] 加藤みゆき、大森正司: "Characteristics of microbial flora and some chemical components in Laphet-so(post-heated fermented tea in MYANMAR)" 日本家政学会誌. 投稿準備中.

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] Masashi OMORI: "Drinking the Tea and Eating the Tea" Nippon Shokuhin Kagaku Kogaku Kaishi. Vol.45, No.6. 385-389 (1998)

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] Atsuko NANBA,Kinjiro MIYAGAWA,Masasi OMORI,Miyuki KATO,Asako TAMURA and Hiromi SAITO: "Non-Salted Pickled Tea (Sour Tea) in South-East Yunnan in China" J.Home Econ.Jpn.Vol.49, No.8. 907-915 (1998)

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] Masashi Omori: "Tea and Japanese" J.Cookery Sci.Jpn.Vol.31. 227-235 (1998)

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] Miyo MURAMOTO,Masashi OMORI and Hiromichi KATO: "Interaction between Tea Catechin and Food Constituents in the Digestive System" J.Home Econ.Jpn.Vol.50, No.2. 163-168 (1999)

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] MIYUKI KATO,MASASHI OMORI: "Characteristics of microbial flora and some chemical in Laphet-so components ( post-heated fermented tea in MYANMAR )" J.Home Econ.Jpn.(to be publish).

    • Description
      「研究成果報告書概要(欧文)」より

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Published: 1999-12-08  

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