Tea Phylloplane Fungus Sporothrix Antagonistic to Colletorichum theae-sinensis
Chagyo Kenkyu Hokoku (Tea Research Journal), 2007 チャ葉面から分離された糸状菌Sporothrixは,チャ炭疽病菌との対峙培養において阻止帯を形成し,その培養ろ液はチャ炭疽病菌分生子の発芽管伸長を抑制した。Sporothrixとチャ炭疽病菌を同時にチャ切り離し葉に付傷接種すると,チャ炭疽病の病斑長径を65-59%抑制した。圃場における防除試験では,Sporothrix分生子懸濁液の散布によりチャ炭疽病発病葉数が減少する傾向がみられたが,明確な防除効果は認められなかった。シクロヘキシミドを添加した選択培地MYCCAを用いて,圃場におけるSporothrixの消長を調査した結果,冬季は10cfulcm2以下に減少するが,春から秋にかけてはおよそ102-103cfu/cm2の高い密度で生息していた。顕微鏡観察の結果 ...
Kengo Yamada
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TLC analysis of some phenolic compounds in kombucha beverage [PDF]
Acta Periodica Technologica, 2004 Black and green tea contains a wide range of natural phenolic compounds Flavanoids and their glycosides, catechins and the products of their condensation, and phenolic acids are the most important.
Malbaša Radomir V. +2 more
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PHYSICO-CHEMICAL CHARACTERISTICS OF RUSSIAN TEA FUNGUS: KOMBUCHA
International Journal of Pharmacy and Pharmaceutical Sciences, 2017 Objective: To characterize various physicochemical parameters for Russian tea fungus: Kombucha. Methods: In the present investigation, various physicochemical analyses of kombucha such as, estimation of biomass, ascorbic acid, acetic acid, carotenoid contents, antioxidant activity and antibacterial activity against E.
Sumaiya Ahmad Ali, Gunashree B. Shivanna
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Effect of Scenting on Aroma of Different Types of Dark Tea [PDF]
Shipin Kexue, 2023 In this study, solid-phase microextraction (SPME) and comprehensive two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometry (GC × GC-Q-TOF-MS) were used for the qualitative and quantitative determination of volatile components in ...
LIU Jiashun, AN Huimin, CHEN Yuan, LI Shi, HUANG Yiwen, CHEN Jinheng, ZHANG Zhanghan, HUANG Jian’an, LIU Zhonghua
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Histological description of Exobasidium vexans infection on tea leaves (Camellia sinensis) [PDF]
Songklanakarin Journal of Science and Technology (SJST), 2019 Exobasidium vexans Massee is a parasitic fungus that causes tea blister blight. Tea blister blight is characterized by swelling of infected spots on tea leaves.
Norsyuhada Mohktar, Hideyuki Nagao
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First report of Muyocopron laterale causing a new leaf disease of Camellia sinensis in China
Beverage Plant Research, 2022 Tea plant (Camellia sinensis) diseases are one of the factors that reduce tea production yield and quality. Herein, a new leaf disease of tea plants was observed in tea plantations.
Hao Jiang +5 more
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Manufacture of a beverage from cactus pear juice using “tea fungus” fermentation [PDF]
Annals of Microbiology, 2015 Kombucha is a beverage that is prepared by fermenting sweetened black tea using a tea fungus, which is a symbiotic culture of acetic acid bacteria and yeasts. In the present study, cactus pear juice was used as a substrate for kombucha fermentation in order to develop a new beverage with enhanced nutritional properties.
Lamia Ayed, Moktar Hamdi
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Behavior of the Tea Blister Blight Fungus on the Overwintering Buds of Tea
Chagyo Kenkyu Hokoku (Tea Research Journal), 1997 チャもち病菌は,前年の最終発生後,チャ越冬芽の露出面に付着した担子胞子がそのままの形で越冬し,翌春,茶芽の生育と共に発芽,侵入を開始することを,顕微鏡観察により確認した。越冬芽上の担子胞子は加湿加温しても発芽しないことから,休眠状態にあることが推定された。
Yoko Itō
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Annotated Bibliography of the Ambrosia Beetle \u3ci\u3eXylosandrus Germanus\u3c/i\u3e (Coleoptera: Scolytidae) [PDF]
, 2017 (excerpt) Xylosandrus germanus (Blandford) (= Xyleborus germanus) is an ambrosia beetle that is found in Japan, Korea, the KurU Islands, Vietnam, China, Taiwan, central Europe, and the Cnited States (Nobuchi 1981).
McPherson, J. E, Weber, B. C
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The availability of a lactose medium for tea fungus culture and Kombucha fermentation [PDF]
Archives of Biological Sciences, 2012 Kombucha is a traditional beverage that is prepared by fermenting sucrose-sweetened black tea. A medium is inoculated with a cellulose pellicle (popularly known as a “tea fungus”) or fermentation brought from previous cultivation process.
Markov S.L. +2 more
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