绿茶饮料中的微生物群在直接饮用后留在塑料瓶中的微生物群
Miho Kawachi1,2, Anna Wakui1,3, Manami Imai1
1Division of Clinical Chemistry, Niigata University Graduate School of Health Sciences, Niigata, Japan.
Microbiology and immunology
|January 20, 2026
概括
在饮用和储存后评估了绿茶中的细菌生长. 标准绿茶在储存后显示细菌数量增加,鉴定出乳菌,菌根菌和Veillonella.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 饮料分析 饮料分析
背景情况:
- 塑料瓶装饮料可能容易受到微生物污染.
- 绿茶是一种受欢迎的饮料,具有潜在的健康益处.
- 了解储存饮料中的微生物动态对于食品安全至关重要.
研究的目的:
- 为了比较绿茶中的细菌数量和成分.
- 为了研究直接饮用后的微生物变化与储存.
- 为了识别储存的绿茶中存在的细菌物种.
主要方法:
- 量化了细菌殖民地形成单位 (CFU) /mL.
- 绿茶样品在饮用后立即进行分析,并在37°C保存1天后进行分析.
- 使用微生物学技术确定了细菌组成.
主要成果:
- 在饮酒后立即,细菌计数为 (1.9 ± 1.6) × 103 CFU/mL (标准) 和 (4.5 ± 3.9) × 103 CFU/mL (强).
- 在37°C保存1天后,计数增加到 (1.3 ± 1.5) × 104 CFU/mL (标准) 和 (1.6 ± 3.1) × 103 CFU/mL (强).
- 从储存的饮料中分离出了乳酸菌菌种,菌株菌株菌和Veillonella.
结论:
- 在37°C保存1天,在标准绿茶中显著增加了细菌负载.
- 发现特定的细菌属,包括Lacticaseibacillus,在储存的绿茶中繁殖.
- 研究结果强调了瓶装绿茶的适当储存条件的重要性,以保持微生物质量.
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