- 영문명
- 발행기관
- 한국차학회
- 저자명
- Hui-Shi Wu Xin-Qiang Zheng Yue-Rong Liang Jian-Hui Ye Jian-Liang Lu
- 간행물 정보
- 『한국차학회지』특별호, 207~211쪽, 전체 5쪽
- 주제분류
- 농수해양 > 기타농수해양
- 파일형태
- 발행일자
- 2015.04.01
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국문 초록
영문 초록
Exclusive exposure of caffeine might bring some adverse effects to human health, and cause some risks
to environment. Microbial decaffeination might be a new alternative approach because of its high specificity and
efficiency. Many studies revealed that several microorganisms can degrade caffeine, including genera Alcaligenes,Rhodococcus, Klebsiella, Acinetobacter, Enterobacter, Stenotrophomonas and Pseudomonas. Biodegradation of caffeine can be significantly influenced by temperature, pH, aeration rate and initial caffeine concentration of the incubation. There are two main pathways of caffeine biodegradation: C-8 oxidation and N-demethylation, while N-demethylation is the general catabolism pathway in bacteria. Application of microbial decaffeination has also been discussed in this review.
목차
Introduction
Materials and Methods
Conclusion
Acknowledgement
References
키워드
해당간행물 수록 논문
- Processing Black Tea by CTC System: An Overview and Report of Black Tea Processing in Kertowono Plantation, East Java, Indonesia
- Comparison of Tea Quality and Productive Effectiveness for Processing of Longjing Tea
- The Development of Tea Culture in China
- Effect of Tea on Resistance to Type 2 Diabetes
- Analysis of Volatile Compounds of Jasmine Scented Tea during the Orthodox Manufacturing Process Using HS-SPME/GC-MS
- A Review on Microbial Decaffeination
- Preliminary Linkage Mapping of Tea Plants with RAPD and SSR Markers
- Synergistic Bioactivities of Tea Polyphenols with Other Agents
- Volatilization of Nerolidol in Tea and Tea-soup
- Comparison of Tea Quality and Productive Effectiveness
- Connection between Finland Tea Culture Style and Chinese tea
- Influence of Dietary Polyphenols on Platelet Aggregation
- Simultaneous Determination of Amino Acids and Alkaloids by Liquid Chromatography-Mass Spectrometry
- Advances in Physiological, Biochemical and Molecular Characteristics of the Albino Tea (Camellia sinensis) Plant
- Antioxidant Properties of Green Tea, Oolong Tea, Black Tea and Pu-erh Tea
- Effect of Pruning Intensity on the Species Diversity of Arthropod Communities in Organic Tea Plantation
- Development and Application of Tea Saponins: A Review
- Morphological and Molecular Differences of Exobasidium vexans Massee Causing Blister Blight Disease of Tea
- The Study of Classification and Culture Value of the Modern Tea Paper Collections
- Research on the Drying Technique of Xiangcha Tea
- The Development Trend of Tea Industry in China
- The Phylogenetic Analysis of Camellia sinensis cv. Longjing 43
- A Review on DNA Methylation Occurring in Tissue Culture
- Effect of Brewing Conditions on Taste Components of Keemun Black Tea
- Ecological No-tillage Technology of Sloping Tea Garden in China
- The Oxidation of Catechins into Dimers,Trimer and Polymers through Enzymatic Catalysis
- A Study of Seokjidajo (stone tea furnace with water pail) of Four Taoistic Hwarang in Silla Dynasty
- The Study of Pilot Process of Separation and Purification of Catechin Using Wood Fiber Resin
- A Colorimetric Method for Estimation of Fermented Degree in Black Tea Processing
- Application of Bacteriostatic Agents in Tea Transgene
- Progress in Extraction of Active Components from Tea
- Cultural Connotation and Developmental Status of Chinese Boccaro Tea Set
- Anti-atopic Dermatitis Effect of the Black Tea Extracts in Animal Model
- Development and Refinement of Royal Court Tea Ceremonies during the Period of King Jeongjo of Joseon Dynasty
- Identification of Microbes on the Single Fungus Fermented Tea by Pyrosequencing
- Chinese Tea Ceremony
- Effect of Tea Polysaccharides on Thermal and Pasting Properties of Wheat Starch
- Studies on Chemical Composition of Light Sensitive Albino Tea Cultivars
참고문헌
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