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PT J
AU Mo, HZ
Zhu, Y
Chen, ZM
AF Mo, Haizhen
Zhu, Yang
Chen, Zongmao
TI Microbial fermented tea - a potential source of natural food preservatives
SO TRENDS IN FOOD SCIENCE & TECHNOLOGY
LA English
DT Review
ID PU-ERH TEA; SOLID-STATE FERMENTATION; ANTIMICROBIAL ACTIVITY; KOMBUCHA FERMENTATION; FUNGUS METABOLITES; OXIDATIVE DAMAGE; POLYPHENOLS; CATECHINS; EXTRACTS; BEVERAGE
AB Antimicrobial activities of microbial fermented tea are much less known than its health beneficial properties. These antimicrobial activities are generated in natural microbial fermentation process with tea leaves as substrates. The antimicrobial components produced during the fermentation process have shown inhibitory effects against several food-borne and pathogenic bacteria. With the trend of increasing use of natural and biological preservatives in food products, natural antimicrobial agents from microbial fermented tea may offer an innovative and interesting measure for such applications. However, a breakthrough in this field can only be realised after several critical aspects are clarified and further studied. Only then, the application of these potential, novel and natural antimicrobial substances from microbial fermented tea can be industrialized. The present review describes some unique microbial fermentation of tea and the antimicrobial activities formed during the fermentation process. Moreover, future needs in research and development of these antimicrobial compounds from microbial fermentation of tea are discussed for potential industrial applications.
C1 Univ Wageningen & Res Ctr, Food & Bioproc Engn Grp, NL-6700 EV Wageningen, Netherlands.
Henan Inst Sci & Technol, Dept Food Sci, Xinxiang 453003, Peoples R China.
Chinese Acad Agr Sci, Chinese Tea Res Inst, Hangzhou 310008, Peoples R China.
RP Zhu, Y, Univ Wageningen & Res Ctr, Food & Bioproc Engn Grp, POB 8129, NL-6700 EV Wageningen, Netherlands.
EM yang.zhuo@wur.nl
CR AIDOO KE, 2006, FEMS YEAST RES, V6, P30, DOI 10.1111/j.1567-1364.2005.00015.x
AN BJ, 2004, FOOD CHEM, V88, P549, DOI 10.1016/j.foodchem.2004.01.070
BANDYOPADHYAY D, 2005, BIOL PHARM BULL, V28, P2125
BAUERPETROVSKA B, 2000, INT J FOOD SCI TECH, V35, P201
BENK E, 1988, VERBRAUCHERDIENST, V33, P213
BLANC PJ, 1996, BIOTECHNOL LETT, V18, P139
CHEN C, 2000, J APPL MICROBIOL, V89, P834
CHIANG CT, 2006, ONCOL RES, V16, P119
CHOU CC, 1999, INT J FOOD MICROBIOL, V48, P125
CHU SC, 2006, FOOD CHEM, V98, P502, DOI 10.1016/j.foodchem.2005.05.080
CUSHNIE TPT, 2005, INT J ANTIMICROB AG, V26, P343, DOI 10.1016/j.ijantimicag.2005.09.002
DAVIS PN, 1990, INT CLIN NUTR REV, V10, P333
DUFRESNE C, 2000, FOOD RES INT, V33, P409
DUH PD, 2004, J AGR FOOD CHEM, V52, P8169, DOI 10.1021/jf0490551
EGGUM BO, 1983, BRIT J NUTR, V50, P197
ERNST E, 2003, FORSCH KOMP KLAS NAT, V10, P85
FOWLER MS, 1998, MICROBIOLOGY FERMENT, V1, P128
FRIEDMAN M, 2006, J FOOD PROTECT, V69, P354
GREENWALT CJ, 1998, FOOD SCI TECHNOL-LEB, V31, P291
GREENWALT CJ, 2000, J FOOD PROTECT, V63, P976
HAMILTONMILLER JMT, 1995, ANTIMICROB AGENTS CH, V39, P2375
HARTMANN AM, 2000, NUTRITION, V16, P755
HIRASAWA M, 2004, J ANTIMICROB CHEMOTH, V53, P225, DOI 10.1093/jac/dkh046
JIE GL, 2006, J AGR FOOD CHEM, V54, P8058, DOI 10.1021/jf061663o
KIM S, 2004, J FOOD PROTECT, V67, P2608
KUO KL, 2005, J AGR FOOD CHEM, V53, P480, DOI 10.1021/jf049375k
LIANG YR, 2005, J SCI FOOD AGR, V85, P381, DOI 10.1002/jsfa.1857
LIU CH, 1996, FOOD MICROBIOL, V13, P407
LULE SU, 2005, FOOD REV INT, V21, P367, DOI 10.1080/87559120500222862
MAYSER P, 1995, MYCOSES, V38, P289
MO HZ, 2005, AGRO FOOD IND HI TEC, V16, P16
PAULINE T, 2001, BIOMED ENVIRON SCI, V14, P207
RAM MS, 2000, J ETHNOPHARMACOL, V71, P235
SAKANAKA S, 2000, J BIOSCI BIOENG, V90, P81
SCHILLINGER U, 1996, TRENDS FOOD SCI TECH, V7, P158
SI WD, 2006, J CHROMATOGR A, V1125, P204, DOI 10.1016/j.chroma.2006.05.061
SIEVERS M, 1995, SYST APPL MICROBIOL, V18, P590
SMITS JP, 1996, APPL MICROBIOL BIOT, V46, P489
SMITS JP, 1999, BIOPROCESS ENG, V20, P391
SREERAMULU G, 2000, J AGR FOOD CHEM, V48, P2589
SREERAMULU G, 2001, ACTA BIOTECHNOL, V21, P49
STEINKRAUS KH, 1996, ACTA BIOTECHNOL, V16, P199
TAGURI T, 2004, BIOL PHARM BULL, V27, P1965
TEOH AL, 2004, INT J FOOD MICROBIOL, V95, P119, DOI 10.1016/j.ijfoodmicro.2003.12.020
VONMEIEN OF, 2002, BIOTECHNOL BIOENG, V79, P416
WU SC, 2007, LWT-FOOD SCI TECHNOL, V40, P506, DOI 10.1016/j.lwt.2005.11.008
XU X, 2005, ENG LIFE SCI, V5, P382, DOI 10.1002/elsc.200520083
XU XQ, 2007, J SCI FOOD AGR, V87, P1502, DOI 10.1002/jsfa.2874
YAMAMOTO Y, 2004, BIOFACTORS, V21, P119
YAO SZ, 1998, BIOTECHNOL PROGR, V14, P639
YILMAZ Y, 2006, TRENDS FOOD SCI TECH, V17, P64, DOI 10.1016/j.tifs.2005.10.005
NR 51
TC 0
PU ELSEVIER SCIENCE LONDON
PI LONDON
PA 84 THEOBALDS RD, LONDON WC1X 8RR, ENGLAND
SN 0924-2244
J9 TRENDS FOOD SCI TECHNOL
JI Trends Food Sci. Technol.
PY 2008
VL 19
IS 3
BP 124
EP 130
PG 7
SC Food Science & Technology
GA 280UD
UT ISI:000254450900001
ER
红色字体重点注意的，需要把CR后面的文本导入到SQL或者EXCEL中，
逗号为分隔符，字段说明：
YILMAZ Y, 2006, TRENDS FOOD SCI TECH, V17, P64, DOI 10.1016/j.tifs.2005.10.005
作者名，年份，期刊名称/书名，卷数，期数，DOI
本帖的关键是在一个HTML文件中找到 "CR " 然后把其后面的文本导入到SQL中， 以“NR ”结束，继续寻找下一条记录做上述的处理。
PT J
AU Mo, HZ
Zhu, Y
Chen, ZM
AF Mo, Haizhen
Zhu, Yang
Chen, Zongmao
TI Microbial fermented tea - a potential source of natural food preservatives
SO TRENDS IN FOOD SCIENCE & TECHNOLOGY
LA English
DT Review
ID PU-ERH TEA; SOLID-STATE FERMENTATION; ANTIMICROBIAL ACTIVITY; KOMBUCHA FERMENTATION; FUNGUS METABOLITES; OXIDATIVE DAMAGE; POLYPHENOLS; CATECHINS; EXTRACTS; BEVERAGE
AB Antimicrobial activities of microbial fermented tea are much less known than its health beneficial properties. These antimicrobial activities are generated in natural microbial fermentation process with tea leaves as substrates. The antimicrobial components produced during the fermentation process have shown inhibitory effects against several food-borne and pathogenic bacteria. With the trend of increasing use of natural and biological preservatives in food products, natural antimicrobial agents from microbial fermented tea may offer an innovative and interesting measure for such applications. However, a breakthrough in this field can only be realised after several critical aspects are clarified and further studied. Only then, the application of these potential, novel and natural antimicrobial substances from microbial fermented tea can be industrialized. The present review describes some unique microbial fermentation of tea and the antimicrobial activities formed during the fermentation process. Moreover, future needs in research and development of these antimicrobial compounds from microbial fermentation of tea are discussed for potential industrial applications.
C1 Univ Wageningen & Res Ctr, Food & Bioproc Engn Grp, NL-6700 EV Wageningen, Netherlands.
Henan Inst Sci & Technol, Dept Food Sci, Xinxiang 453003, Peoples R China.
Chinese Acad Agr Sci, Chinese Tea Res Inst, Hangzhou 310008, Peoples R China.
RP Zhu, Y, Univ Wageningen & Res Ctr, Food & Bioproc Engn Grp, POB 8129, NL-6700 EV Wageningen, Netherlands.
EM yang.zhuo@wur.nl
CR AIDOO KE, 2006, FEMS YEAST RES, V6, P30, DOI 10.1111/j.1567-1364.2005.00015.x
AN BJ, 2004, FOOD CHEM, V88, P549, DOI 10.1016/j.foodchem.2004.01.070
BANDYOPADHYAY D, 2005, BIOL PHARM BULL, V28, P2125
BAUERPETROVSKA B, 2000, INT J FOOD SCI TECH, V35, P201
BENK E, 1988, VERBRAUCHERDIENST, V33, P213
BLANC PJ, 1996, BIOTECHNOL LETT, V18, P139
CHEN C, 2000, J APPL MICROBIOL, V89, P834
CHIANG CT, 2006, ONCOL RES, V16, P119
CHOU CC, 1999, INT J FOOD MICROBIOL, V48, P125
CHU SC, 2006, FOOD CHEM, V98, P502, DOI 10.1016/j.foodchem.2005.05.080
CUSHNIE TPT, 2005, INT J ANTIMICROB AG, V26, P343, DOI 10.1016/j.ijantimicag.2005.09.002
DAVIS PN, 1990, INT CLIN NUTR REV, V10, P333
DUFRESNE C, 2000, FOOD RES INT, V33, P409
DUH PD, 2004, J AGR FOOD CHEM, V52, P8169, DOI 10.1021/jf0490551
EGGUM BO, 1983, BRIT J NUTR, V50, P197
ERNST E, 2003, FORSCH KOMP KLAS NAT, V10, P85
FOWLER MS, 1998, MICROBIOLOGY FERMENT, V1, P128
FRIEDMAN M, 2006, J FOOD PROTECT, V69, P354
GREENWALT CJ, 1998, FOOD SCI TECHNOL-LEB, V31, P291
GREENWALT CJ, 2000, J FOOD PROTECT, V63, P976
HAMILTONMILLER JMT, 1995, ANTIMICROB AGENTS CH, V39, P2375
HARTMANN AM, 2000, NUTRITION, V16, P755
HIRASAWA M, 2004, J ANTIMICROB CHEMOTH, V53, P225, DOI 10.1093/jac/dkh046
JIE GL, 2006, J AGR FOOD CHEM, V54, P8058, DOI 10.1021/jf061663o
KIM S, 2004, J FOOD PROTECT, V67, P2608
KUO KL, 2005, J AGR FOOD CHEM, V53, P480, DOI 10.1021/jf049375k
LIANG YR, 2005, J SCI FOOD AGR, V85, P381, DOI 10.1002/jsfa.1857
LIU CH, 1996, FOOD MICROBIOL, V13, P407
LULE SU, 2005, FOOD REV INT, V21, P367, DOI 10.1080/87559120500222862
MAYSER P, 1995, MYCOSES, V38, P289
MO HZ, 2005, AGRO FOOD IND HI TEC, V16, P16
PAULINE T, 2001, BIOMED ENVIRON SCI, V14, P207
RAM MS, 2000, J ETHNOPHARMACOL, V71, P235
SAKANAKA S, 2000, J BIOSCI BIOENG, V90, P81
SCHILLINGER U, 1996, TRENDS FOOD SCI TECH, V7, P158
SI WD, 2006, J CHROMATOGR A, V1125, P204, DOI 10.1016/j.chroma.2006.05.061
SIEVERS M, 1995, SYST APPL MICROBIOL, V18, P590
SMITS JP, 1996, APPL MICROBIOL BIOT, V46, P489
SMITS JP, 1999, BIOPROCESS ENG, V20, P391
SREERAMULU G, 2000, J AGR FOOD CHEM, V48, P2589
SREERAMULU G, 2001, ACTA BIOTECHNOL, V21, P49
STEINKRAUS KH, 1996, ACTA BIOTECHNOL, V16, P199
TAGURI T, 2004, BIOL PHARM BULL, V27, P1965
TEOH AL, 2004, INT J FOOD MICROBIOL, V95, P119, DOI 10.1016/j.ijfoodmicro.2003.12.020
VONMEIEN OF, 2002, BIOTECHNOL BIOENG, V79, P416
WU SC, 2007, LWT-FOOD SCI TECHNOL, V40, P506, DOI 10.1016/j.lwt.2005.11.008
XU X, 2005, ENG LIFE SCI, V5, P382, DOI 10.1002/elsc.200520083
XU XQ, 2007, J SCI FOOD AGR, V87, P1502, DOI 10.1002/jsfa.2874
YAMAMOTO Y, 2004, BIOFACTORS, V21, P119
YAO SZ, 1998, BIOTECHNOL PROGR, V14, P639
YILMAZ Y, 2006, TRENDS FOOD SCI TECH, V17, P64, DOI 10.1016/j.tifs.2005.10.005
NR 51
TC 0
PU ELSEVIER SCIENCE LONDON
PI LONDON
PA 84 THEOBALDS RD, LONDON WC1X 8RR, ENGLAND
SN 0924-2244
J9 TRENDS FOOD SCI TECHNOL
JI Trends Food Sci. Technol.
PY 2008
VL 19
IS 3
BP 124
EP 130
PG 7
SC Food Science & Technology
GA 280UD
UT ISI:000254450900001
ER
红色字体重点注意的，需要把CR后面的文本导入到SQL或者EXCEL中，
逗号为分隔符，字段说明：
YILMAZ Y, 2006, TRENDS FOOD SCI TECH, V17, P64, DOI 10.1016/j.tifs.2005.10.005
作者名，年份，期刊名称/书名，卷数，期数，DOI
本帖的关键是在一个HTML文件中找到 "CR " 然后把其后面的文本导入到SQL中， 以“NR ”结束，继续寻找下一条记录做上述的处理。
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