Asian Journal of Microbiology, Biotechnology & Environmental Sciences Paper

Vol 5 Issue 2, 2003; Page No.(213-215 )

ROLE OF MICROORGANISMS DURING TEA [CAMELLIA SINENSIS (L) 0 KUNTZE] FERMENTATION

M. KARUNAKARAN D. PURUSHOTHAMAN AND A. VELMURUGAN

Abstract

In crush tear curl (CTC) method of manufacture of black tea, a number of microbiological reactions take place. The quality of tea produced is mainly determined by the microflora that occur on tea leaves. Among the microorganisms acid producing bacteria play a dominant role during active fermentation. The experiments have revealed that acidogenic bacteria play a significant role in imparting characteristic flavour and aroma. Tea fermentation accounts for improved organic acids and flavour compounds in tea.

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