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Bibliographic record number: 979380

Journal

Authors: Wang, Qiuping; Šarkanj, Bojan; Jurasovic, Jasna; Chisti, yusuf; Sulyok, Michael; Gong, Jiashun; Sirisansaneeyakul, Sarote; Komes, Draženka
Title: Evaluation of microbial toxins, trace elements and sensory properties of a high‐theabrownins instant Pu‐erh tea produced using Aspergillus tubingensis via submerged fermentation
Source: International journal of food science & technology (0950-5423) 54 (2019), 5; 1541-1549
Paper type: article
Keywords: Aspergillus tubingensis ; high-theabrownins instant Pu-erh tea ; microbial toxin ; submerged fermentation ; trace elements
Abstract:
Theabrownins (TB) are polymeric phenolic compounds associated with the multiple bioactivities of Pu‐erh tea, a post‐fermented Chinese dark tea. High‐TB instant Pu‐erh tea was produced via a novel submerged fermentation (SF) using Aspergillus tubingensis and compared with samples produced commercially via the conventional solid‐state fermentation (SSF). Viable microorganisms and microbial toxins, especially aflatoxins B1, G1, B2, G2, cyclopiazonic acid, fumonisins B1, B2, B3 and ochratoxin A, were below the detection limit in all samples. Fewer microbial metabolites were found in SF instant tea compared with the SSF teas. Based on an adult consuming 1 g of instant Pu‐erh tea daily, the dietary intake of investigated elements was below the safe limits recommended by various authorities. Tasters viewed the instant tea infusions as very mild, smooth, mellow and full. This suggested that submerged fermentation using A. tubingensis offers a speedy and safe alternative to commercial production of instant Pu‐erh tea.
Original language: ENG
Citation databases: Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Category: Znanstveni
Research fields:
Chemistry,Public health and health care system,Food processing technology
URL: https://onlinelibrary.wiley.com/doi/full/10.1111/ijfs.14017
Broj citata:
Altmetric:
DOI: 10.1111/ijfs.14017
URL cjelovitog rada:
Journal in electronic form only:: NE
Google Scholar: Evaluation of microbial toxins, trace elements and sensory properties of a high‐theabrownins instant Pu‐erh tea produced using Aspergillus tubingensis via submerged fermentation
Contrib. to CROSBI by: Danijela Šeremet (dseremet@pbf.hr), 14. Sij. 2019. u 15:46 sati



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