KaydedilenlerDerginizi ekleyin

Dergiler / Celal Bayar Üniversitesi Fen Bilimleri Dergisi / 2016 / Cilt: 12 - Sayı: 3

Determination of The Microflora, Quality and Mineral Substance Contents of Black Tea (Camellia sinensis)

Ali SEVİM
Elif SEVİM
Zuhal KALCIOĞLU
Turgay TURNA
Şengül Alpay KARAOĞLU
Sayfa
367–374
Yayın Tarihi
2022-10-12
DOI
—
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

In the study, the avarage of total microorganism for gram negative bacteria, lactic acid bacteria and yeast are found between 35.000 cfu/gr - 300.000 cfu/gr, 37.000 cfu/gr- 237.500 cfu/gr, 27.000 cfu/gr- 475.000 cfu/gr, 28.000-40.000 cfu/gr intervals, respectively at 1st, 2nd, 3rd plucking periods in 2004-2005.The avarege of quality values were measured as 5.21-6.12% total ash, 1.53-1.89% caffeine, 0.21- 0.39% theaflavin and 5.81- 14.02% polyphenol at 1st, 2nd, 3rd plucking periods in 2004-2005.The average of mineral substance values were measured as 8-22 ppm for copper, 120- 343 ppm for iron, 19- 25 ppm for zinc and 952- 1391 ppm for manganese at 1st, 2nd, 3rd plucking periods in 2004-2005.

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:The black tea is produced from different varieties of Camellia sinensis (Linneaus) O.
📊
Temel Bulgular & Veri:Kutzeafter withering, rolling, fermantation, drying, classification and packing stages of green tea leaves, buds and the parts of fresh stems which are adjoint to them.
💡
Sonuç & Katkı:In the study, the avarage of total microorganism for gram negative bacteria, lactic acid bacteria and yeast are found between 35.000 cfu/gr - 300.000 cfu/gr, 37.000 cfu/gr- 237.500 cfu/gr, 27.000 cfu/gr- 475.000 cfu/gr, 28.000-40.000 cfu/gr intervals, respectively at 1st, 2nd, 3rd plucking periods in 2004-2005.The avarege of quality values were measured as 5.21-6.12% total ash, 1.53-1.89% caffeine, 0.21- 0.39% theaflavin and 5.81- 14.02% polyphenol at 1st, 2nd, 3rd plucking periods in 2004-2005.The average of mineral substance values were measured as 8-22 ppm for copper, 120- 343 ppm for iron, 19- 25 ppm for zinc and 952- 1391 ppm for manganese at 1st, 2nd, 3rd plucking periods in 2004-2005.
🔬Tür:Araştırma Makalesi
📍Kapsam:2004-2005 Verileri
⚙️Değişkenler:Alan Parametreleri

Abstract

The black tea is produced from different varieties of Camellia sinensis (Linneaus) O. Kutzeafter withering, rolling, fermantation, drying, classification and packing stages of green tea leaves, buds and the parts of fresh stems which are adjoint to them. In this study, it was planned to determine the microbiological population, quality and mineral substance values in processing stages of tea samples taken from two factories (Zihniderin and Cumhuriyet tea factories). In the study, the avarage of total microorganism for gram negative bacteria, lactic acid bacteria and yeast are found between 35.000 cfu/gr - 300.000 cfu/gr, 37.000 cfu/gr- 237.500 cfu/gr, 27.000 cfu/gr- 475.000 cfu/gr, 28.000-40.000 cfu/gr intervals, respectively at 1st, 2nd, 3rd plucking periods in 2004-2005.The avarege of quality values were measured as 5.21-6.12% total ash, 1.53-1.89% caffeine, 0.21- 0.39% theaflavin and 5.81- 14.02% polyphenol at 1st, 2nd, 3rd plucking periods in 2004-2005.The average of mineral substance values were measured as 8-22 ppm for copper, 120- 343 ppm for iron, 19- 25 ppm for zinc and 952- 1391 ppm for manganese at 1st, 2nd, 3rd plucking periods in 2004-2005.

🔖

Bu Makaleye Atıf Yap

SEVİM, A., SEVİM, E., KALCIOĞLU, Z., TURNA, T., KARAOĞLU, Ş. A. (2022). Determination of The Microflora, Quality and Mineral Substance Contents of Black Tea (Camellia sinensis). Celal Bayar Üniversitesi Fen Bilimleri Dergisi, Cilt: 12 - Sayı: 3, 367–374. https://ajindex.com/articles/472417

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (19)

  1. Kinez, M.ÇayZiraatı;ZiraatVekâletiYayını: İstanbul, 1966; 4-6 pp
  2. Sealy, J.R. A revision of the genus Camellia; The Royal Horticultural Society: Vincent Square, S.W.I., London, 1958; 239pp
  3. Kingdor Ward, F. Does wild tea exits. Nature 1950; 165, 295-299
  4. Nurik, H. Çay bitkisi ve özellikleri; Çay Kurumu Genel Müdürlüğü, ÇAY-KUR yayını: 1983; 1-10 pp
  5. Tekeli, S.T. Çay yetiştirme, işleme, pazarlama;Dönüm Yayınları-5, Ankara Basım ve Ciltevi: Ankara, 1976; 7-100 pp
  6. Louwrance, P.W. Biochemical analysis for identification of quality in black tea (Camellia sinensis); PhD thesis,Faculty of Natural and Agricultural Sciences, Department of Biochemistry, University of Pretoria: Saut Africa, 2005; 5-30pp
  7. Kacar, B. Çayın Biyokimyası ve İşleme Tekniknolojisi;Çay İşletmeleri Genel Müdürlüğü, ÇAYKUR Yayını: Ankara,1987; 1-71pp
  8. Öksüz, M. Ülkemizdeki klon çayların verimi ve mamul çay kalite özelliklerinin tespiti;Çay İşletmeleri Genel Müdürlüğü, Çay-Kur yayını: Ankara, 1987; 10- 119pp
  9. Koneman, E.W.; Allen, S.D.; Janda, W.M.; Schreckenberger, P.C.; Winn, W.C. Collor Atlas and Text Book of Diagnostic Microbiology;5th ed., Lippincott Williams & Wilkins: New York, 1997; 171- 983 pp
  10. Ellis, R.T.; Cloughley, J.B. The importance of theaflavin (TF) in tea liquors. Int. Tea J. 1981; 2,7-8
  11. Anonimus. Çay su ekstraktlarının tayini (TS 1563);Türk Standartları Enstitüsü Yayını: Ankara, 1974; 2 pp
  12. Lowenthal, J. Über die Bestimmung des Gerbstoffs.Zeitschrift Anal. Chem. 1877; 16, 33-48
  13. Anonimus. Analitical methods for atomic absorption spectrophotometry; Perkin Emler Cataloque: Norflak, Connecticut, U.S.A, 1971; 1-15 pp
  14. Alexopoulos, C.J.; Mins, C.M.; Blackwell, M. Characteristics of fungi;Introductory Mycology, 4 th ed., John Wiley & Sons: New York, 1996; 26-60 pp
  15. Bokuchava, M.A.; Skobeleva, N.I. Çay ve çay işlemenin kimya ve biyokimyası;Çay Kurumu Yayını (Araştırma ve Geliştirme Daire Bakanlığı): Gürses ÖL (Çeviri), Ankara, 1982; 1-80 pp
  16. Hesseltine, C.W. A millennium of fungi, food and fermentation. Mycologia 1965; 57, 149-197
  17. Teo, A.L.; Heard, G.; Cox, J. Yeast ecology of Kombucha fermentation. Int. J. Food Microbiol. 2004; 95, 119-126
  18. Liu, C.H.; Hsu, W.H.; Lee, F.L.; Liao, C.C. The isolation and identification of microbes from a fermented tea beverage, Haipao, and their interactions during Haipao fermentation. Food Microbiol. 1996; 13, 407-415
  19. Kaptan, A.B.Rize çaylarının terkip ve keyfiyet