Comparative assessment of the quality of commercial black and green tea using microbiology analyses

BMC Microbiology

Table 2 Values of total microbiological counts in the black and green tea samples. The analyses were performed in duplicate (R1 and R2)

	Bacteria				Molds and Yeasts					Bacteria				Molds and Yeasts
Black tea sample	R1 CFU/g	R2 CFU/g	Mean ± S.D. CFU/g		R1 CFU/g	R2 CFU/g	Mean ± S.D. CFU/g		Green tea sample	R1 CFU/g	R2 CFU/g	Mean ± S.D. CFU/g		R1 CFU/g	R2 CFU/g	Mean ± S.D. CFU/g
N1	180	200	190	± 14.1	0	0	0	± 0	V1	471	489	480	± 12.7	272	298	285	± 18.4
N2	0	0	0	± 0	0	0	0	± 0	V2	2304	2296	2300	± 5.7	895	905	900	± 7.1
N3	127	113	120	± 9.9	57	43	50	± 9.9	V3	354	346	350	± 5.7	224	236	230	± 8.5
N4	6730	6750	6740	± 14.1	192	208	200	± 11.3	V4	53	47	50	± 4.2	8	12	10	± 2.8
N5	380	400	390	± 14.1	247	233	240	± 9.9	V5	124	118	121	± 4.2	25	35	30	± 7.1
N6	4890	4870	4880	± 14.1	3009	3061	3035	± 36.8	V6	0	0	0	± 0	0	0	0	± 0
N7	0	0	0	± 0	0	0	0	± 0	V7	0	0	0	± 0	0	0	0	± 0
N8	248	232	240	± 11.3	216	204	210	± 8.5	V8	487	493	490	± 4.2	378	402	390	± 17.0
N9	1150	1110	1130	± 28.3	384	396	390	± 8.5	V9	1212	1218	1215	± 4.2	235	245	240	± 7.1
N10	624	696	660	± 50.9	166	154	160	± 8.5	V10	534	546	540	± 8.5	223	237	230	± 9.9
N11	198	202	200	± 2.8	0	0	0	± 0	V11	1437	1423	1430	± 9.9	284	296	290	± 8.5
N12	410	400	405	± 7.1	180	200	190	± 14.1	V12	2626	2634	2630	± 5.7	172	168	170	± 2.8
N13	117	103	110	± 9.9	0	0	0	± 0	V13	17450	17498	17474	± 33.9	4420	4490	4455	± 49.5
N14	685	695	690	± 7.1	434	416	425	± 12.7	V14	623	637	630	± 9.9	254	246	250	± 5.7
N15	189	201	195	± 8.5	0	0	0	± 0	V15	13790	13810	13800	± 14.1	2910	2890	2900	± 14.1
N16	0	0	0	± 0	0	0	0	± 0	V16	0	0	0	± 0	0	0	0	± 0

ISSN: 1471-2180