Research on black tea bacteria

Microbial fermentation technology channel: black tea bacteria is a folk traditional acidic beverage with a long history, it originated more than 150 years ago, China's Bohai areaIn addition to China, Japan, South Korea and other Southeast Asian countries, black tea bacteria in central and eastern Europe has also been widely spread, where people use sour tea wine (i.eblack tea bacteria) as a refreshing drink to treat indigestion and arteriosclerosis and other diseasesSince the early 1990s, black tea has become a fashion in Western countries such as Germany, the United States and CanadaIt is made from sugar tea as raw material, by acetate, yeast and lactic acid bacteria and other microorganisms fermentationThe black tea bacteria contains some of the tea leaching, living microorganisms and their metabolites, which mainly include gluconate, acetic acid, glucose, fructose, protein, amino acids, vitamins, trace elements, tea polyphenols, caffeine, ethanol and carbon dioxideBlack tea bacteria has been drinking it is considered to be a health drink with a variety of health effects on the human bodyits health effects include: cleaning up the stomach, preventing and treating constipation and hemorrhoids; helping digestion; preventing and treating cardiovascular diseases and diabetes such as high blood pressure, hyperlipidemia, arteriosclerosis; avoiding the occurrence of stones; helping the body to eliminate toxins in a timely manner, preventing cancer, fighting cancer and enhancing the body's immunityIt can be said that it is a good fitness drinkalthough the bacteria has a long history in our country, but its scientific research started lateIn 1951, The Yellow Sea, Volume 12, No5, published the article "What Is Haibao", which is the first scientific paper on black tea bacteria in ChinaIn this paper, the microbial types of black tea bacteria are mainly acetic acid bacteria and yeast, and at the same time, it is pointed out that the acetic acid bacteria in the black tea bacteria is not only one, but mainly membrane vinegar bacteriaFrom the late 1970s to the early 1980s, black tea-fungus drinks were very popular in China, and articles on the effects and methods of black tea bacteria have sprung upFrom the beginning to the mid-20th century, a number of doctors and scholars reported on the effects and effects of black tea bacteria in the treatment of various diseasesSince the middle of the 20th century, research on the microbial composition and interaction of black tea bacteria, fermentation conditions, the composition of the bacteria, the mechanism of action and so on has been reported in literature1, the type of bacteria the type of black tea bacteria and the interrelationship between the bacteria used for fermentation culture of black tea bacteria are mainly acetic acid bacteria and yeast bacteria, some of the black tea bacteria have a small amount of lactic acid bacteria (mainly Lactobacterium Bulagricum) so far, people have isolated from a variety of black tea bacteria are: Acetobacter xylinum, Acetobacter xylinoides, Glucoacid (Bacterium gluconicum), Acetobacter kegentobacteria Acetobacter suboxydans, gluconobacter liquefaciens, Acetobacatteteti and Acetobacter pasteurians, the most important of which are mycobacter yeasts are saccharomyces cerevisiae, saccharomyces inconspicus, Saccharomycodes luddiii, schizoscosacchacchiomyces pombe, tropical fake silk Candida Tropicans, Viverrusei, Henson d'Barmys hansenii, Bretianomyces, Klkeroeca, Zygosaccharoces Bailii, etc Fermented black tea bacteria are composed of one or more of the above acetic acid bacteria and one or more of the above yeasts, some of which are lactic acid bacteria different bacterial composition, the types and number of metabolites in the bacteria will vary Yeast and acetic acid bacteria are mutually beneficial symbiotic relationships in black tea bacteria 2, fermentation conditions Mi-Ae-Choi (1994) and others on different temperatures (5 to 45 degrees C) and carbon sources (sucrose, glucose, fructose and corn syrup) on the pH and total acid of black tea bacteria, the results showed that the most suitable temperature of fermented acid is 30 degrees C, sucrose and fructose, glucose and corn syrup produced a similar type of organic acid Fructose metabolises much faster than glucose, and fructose and glucose metabolize faster than sucrose At fermentation temperatures of 20 to 22 degrees C, J?rgen Reiss (1993) uses different concentrations of different carbon sources (sucrose, fructose, lactose and glucose) to the black tea bacteria (the bacteria are composed of clicobacter bacteria, Studies have been conducted on the effects of sucrose, glucose-cracking yeast, Lutheran yeast and other yeast strains, and pH, and the results show that sucrose and fructose produce more ethanol, while glucose produces a small amount of ethanol Sucrose increases lactic acid production while other sugars produce very little lactic acid Martin Sievers et al (1995) studied the fermentation of black tea bacteria from two strains of origin (including different yeast species), and cultured the black tea bacteria 60d at room temperature (20 to 22 degrees C) to test their fermentation process Results Different yeasts used glucose and fructose at different rates, and the metabolic process was different Yeast plays a decisive role in the use of sugar, and different yeast use is different Matin Sievers and others also point out that the bacillus they use metabolizelactic acid, so they did not detect lactic acid as they did in J?rgen Reiss 3, black tea bacteria composition analysis some scholars on the composition of the black tea bacteria liquid analysis, because the use of bacteria, culture conditions, analysis methods, analysis of the focus of the analysis are not the same, so the results of different data are also different Germany's G?nther W Frank (1991) believes that black tea bacteria contain glucoalic acid, glucolicic acid, acetic acid, alcohol, lactic acid, amino acids, proteins, folic acid, lichen acid, Vc and a variety of B vitamins C.-H Liu et al (1995) analyzed HPLC in two black tea bacteria from Taiwan, showing that the black tea bacteria contained glycerin, acetic acid and ethanol Michael R Roussin (1996) of the United States reported on the chemical composition of 19 black tea bacteria samples from the United States and other parts of the world using HPLC/MS/PDAD (High-efficiency liquid chromatography/mass spectrometry/photoscant scanning) method, and found no previously recognized functional factors - glucoaltalic acid, and very few vitamin levels, although many previously undetectable substances were detected they detected more than 40 chemicals from these 19 black tea bacteria Further scientific research is needed on how these substances work when they enter the human body Biljana Bauer-Petrovska (1998) analyzed minerals and soluble vitamins in black tea bacteria by atomic absorption chromatography and thin layer chromatography, and showed that the content of trace elements zinc, copper, iron, manganese, nickel and cobalt, which are beneficial to humans, was higher than in unfermented tea, had fewer lead and chromium in harmful elements, and had a much lower content than tea water This suggests that by microbial action, beneficial elements can be added and harmful elements reduced