Journal of Pure and Applied MicrobiologyVol. 3 No. 2

A Study on Biopotentials of Fermented Tea

B. Mohana Gandhi and C. Angaleswari*

Department of Biology, Gandhigram Rural University, Gandhigram - 624 302, India.

Received on 14 April 2009 and accepted on 06 June 2009

 

ABSTRACT

The Brooke bond three roses tea packet and samples for the isolation of Saccharomyces cerevisiae and Acetobacter sp., was collected from Dindigul, Tamil Nadu, India. The bacterial and yeast isolation was made with Glucose Ethanol Yeast Extract Agar and YPS medium. Predominant colonies were selected and pure cultured for further analysis. Microscopic observation and biochemical analysis was done to identify the pure cultured organism. After identification the identified organisms were inoculated in sugared Black Tea which was steeped, filtered and cooled. This set up was incubated for a period of 7-10 days. This post-fermented Black tea was used for the estimation of the tannin and it was found to be decreased in Tanin content than the normal Tea. The fermented Tea was used for Antibacterial activity assessment against Vibrio cholerae, Staphylococcus aureus and Salmonella typhii and it was found that higher inhibitory activity was there with Staphylococcus aureus followed by Vibrio cholerae and there was no effect with Salmonella typhii.

Keywords : Fermented tea, Saccharomyces cerevisiae, Acetobacter sp., Tanin, Antibacterial activity.