【摘要】 测定中国茶 (Camelliasinensis)的新鲜蜂花粉、晒干蜂花粉和不同酿制时间的蜂粮的平均pH分别是5 6 3、5 0 5和 4 0 6。通过接种试验 ,发现细菌是引起蜂粮pH下降的直接原因 ,其中植物乳球菌、果糖乳杆菌、詹氏乳杆菌等是产生有机酸的主要细菌 ,而利斯特氏杆菌对pH的作用不大。更多还原

【Abstract】 The average pH of fresh tea (Camellia sinensis) corbicular pollen,dried tea corbicular pollen and tea bee bread stored in comb cells for different time were 5.63,5.05 and 4.06,respectively.It was found by inoculation experiments that the bacteria caused the descent of pH of bee bread.Lactobacillus jensenii,Lactobacillus fructosus and Lactococcus plantarum were the main bacteria which produced organic acid in bee bread,while Listeria had little effect on pH of bee bread.;更多还原