FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (8): 257-260.

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Study on Tea Catechins Changes of Dominant Microbe in Tea Fungus during Fermentation

 JIANG  Li-Wen, LIU  De-Hua, YI  Can, TANG  Dao-Fang   

  1. 1.Institute of Tea, College of Horticulture and Gardening, Hunan Agricultural University, Changsha 410128, China; 2.Institute of Food Microbiology, College of Food Science and Technology, Changsha 410128, China
  • Online:2007-08-15 Published:2011-10-24

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Abstract: In this paper, it was checked using dominant microbe, isolated from traditional tea fungus inoculated in pasteus sterilized tea broth with 10% sucrose and 0.7% green tea, controlling 28 ℃ invariably and fermented 12 days stillnessly with single or mixed dominant microbe, fermentation guidelines were measured every 4 days. The results showed as following: The total tea catechins and epicatechin isomers (EGC, EC, EGCG, GCG,including GCG, DL-C) are demonstrated varying during sucrose-green-tea both fermentation with difference microbes and difference culturing times. Mixed-culturing fermentation including Acetobacter enhances degrading EGCG and ECG. The total ester catechins, with mixed yeast, Acetobacter, Lactobacillus A and Lactobacillus P fermentation are higher than that of mixed Yeast and Acetobacter fermentation. Degrading of ester catechins are inhibited by Lactobacillus A and Lactobacillus P fermentation.

Key words: tea fungus, dominant microbe, tea catechins