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- W2564984893 abstract "The microbial community in five commercial Pu-erh tea products and one Liu Bao Cha tea were investigated in this study with the aim to search for beneficial live bacteria. Three different treatments were applied for every tea; non-brewed, brewed with and without leaf filtration. The results showed microbial activity in all teas and particularly lactic acid bacteria (LAB), except in the Liu Bao Cha. LAB was detected in all Pu erh products and the highest microbial number was around 6.4 log CFU/g leaves. According to the serving procedure, the tea leaves were brewed at 90C for 2 minutes and filtered. Interestingly, the tea still contained living organisms, even though the numbers were reduced. Furthermore, higher LAB numbers were detected after brewing without leaf filtration. (Less)" @default.
- W2564984893 created "2017-01-06" @default.
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- W2564984893 date "2016-01-01" @default.
- W2564984893 modified "2023-09-27" @default.
- W2564984893 title "Investigating microbial community of Pu-erh teas (brewed and non-brewed) and the ability of bacteria originating from the tea to survive in the gastrointestinal tract" @default.
- W2564984893 hasPublicationYear "2016" @default.
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