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Articles

MICROBIOLOGICAL ASPECTS OF TEA MANUFACTURE IN SOUTH AFRICA

Article number
275_86
Pages
691 – 698
Language
Abstract
Coliforms, lactobacilli, pseudomonads, yeasts and filamentous fungi were present at all stages of tea processing up to the heating process, after which all these organisms were eliminated.
In contrast, numbers of both the aerobic and anaerobic sporeforming bacteria were very low during all stages up to the heating process, after which they increased dramatically, remaining high in the final product.
The total aerobic bacterial numbers were in excess of 106 organisms/g throughout the tea manufacturing process.

Publication
International Symposium on the Culture of Subtropical and Tropical Fruits and Crops
Authors
T.E. Cloete, J.M. Kotze
Keywords
Full text
https://doi.org/10.17660/ActaHortic.1990.275.86
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