LACTOBACILLUS MUTANT AND PROCESS OF FERMENTED GREEN TEA

摘要

Lactobacillus acidophilus TP103(KFCC-10819) is obtained by the mutation treatment of the wild type of lactic bacteria taken in vegetable and kimchi. This strain having the excellent ability for producing lactic acid and capable of growing at pH4.5. Beverage is manufactured as follows: (1) Starter is manufactured by inoculating this strain in 10% reduced skim milk or malt juice medium and incubating it at 35-40deg.C for 15-20 hrs till the number of cell reaches 107-108/ml. (2) Starter is inoculated on green tea steep liquor at the ratio of 0.6-1.0 wt% and fermented at 35-40deg.C for 2-3 days till the acidity reach 0.15-0.2 of the acidity. (3) Fermented products is cooled below 5deg.C.