1. The isolation and identification of microbes from a fermented tea beverage, Haipao, and their interactions during Haipao fermentation
- Author
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C.-H. Liu, C.-C. Liao, F.-L. Lee, and W.-H. Hsu
- Subjects
Kombucha ,Zygosaccharomyces bailii ,Biology ,biology.organism_classification ,Microbiology ,Acetobacteraceae ,Yeast ,Acetic acid ,chemistry.chemical_compound ,Biochemistry ,chemistry ,Fermentation ,Acetobacter ,Acetic acid bacteria ,Food Science - Abstract
Samples of Haipao from three cities of Taiwan were analyzed for their microbial population. Two species of acetic acid bacteria and three species of yeast were isolated from tea fungus Haipao using appropriate isolation media. The isolated bacteria were identified asAcetobacter acetiandAcetobacter pasteurianus, based on their biochemical properties, and compared with those of the type strains of the genusAcetobacter. The yeasts wereSaccharomyces cerevisiae, Zygosaccharomyces bailii, andBrettanomyces bruxellensisaccording to conventional phenotypic characterization combined with the Yeast Identification Program. The brew broth analyzed by high−performance liquid chromatography (HPLC) was shown to contain glycerol, acetic acid and ethanol. The symbiosis phenomenon between the yeast andAcetobacterwas studied. It was found that the autoclaved yeast cells and ethanol produced by yeasts were helpful forAcetobacterto grow or produce acetic acid. The acetic acid produced byAcetobactercould stimulate the yeast to produce ethanol. The ethanol and acetic acid produced by yeasts andAcetobactermight prevent the competition from other micro-organisms.
- Published
- 1996
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