Linked Life Data

10426448

Source:http://linkedlifedata.com/resource/pubmed/id/10426448

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
2
pubmed:dateCreated
1999-8-31
pubmed:abstractText
Bacillus subtilis, Escherichia coli, Proteus vulgaris, Pseudomonas fluorescens, Salmonella sp. and Staphylococcus aureus were used to test the antimicrobial activity of tea flush extract and extracts of various tea products. Among the six test organisms, P. fluorescens was the most sensitive to the extracts, while B. subtilis was the least sensitive. In general, antimicrobial activity decreased when the extents of tea fermentation increased. The antimicrobial activities of tea flush extract and extracts of tea products with different extents of fermentation varied with test organisms. Tea flush and Green tea, the unfermented tea, exerted the strongest antimicrobial activity followed by the partially fermented tea products such as Longjing, Tieh-Kuan-Ying, Paochung, and Oolong teas. On the other hand, Black tea, the completely fermented tea, showed the least antimicrobial activity. It was also noted that extracts of Oolong tea prepared in summer exhibited the strongest antimicrobial activity, followed by those prepared in spring, winter and fall.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
May
pubmed:issn
0168-1605
pubmed:author
pubmed:issnType
Print
pubmed:day
1
pubmed:volume
48
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
125-30
pubmed:dateRevised
2007-11-15
pubmed:meshHeading
pubmed:year
1999
pubmed:articleTitle
Antimicrobial activity of tea as affected by the degree of fermentation and manufacturing season.
pubmed:affiliation
Graduate Institute of Food Sciences and Technology, National Taiwan University, Taipei.
pubmed:publicationType
Journal Article