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

Authors : Elif SEVİM, Ali SEVİM, Zuhal KALCIOĞLU, Turgay TURNA, Şengül ALPAY KARAOĞLU

Pages : 367-374

Doi:10.18466/cbayarfbe.280599

View : 24 | Download : 12

Publication Date : 2016-12-26

Article Type : Research Paper

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.
Keywords : Camellia sinensis, tea processing stages, microflora, quality value, mineral substance