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The use of green tea infusion as culture broth for production of Dark Tea Infusion (DTI) with Eurotium cristatum was investigated. Fermentation process of produced DTI was monitored for 120 h, bioactive components and color properties were studied. After 120 h of fermentation, the levels of caffeine and flavonoids increased while contents of tea polyphenols, free amino acids and carbohydrates decreased. Thearubigins (TRs) and Theabrownin (TB) were the representative component in DTI, which increased in amount during Submerged Fermentation (SF). Turbidity of cultured broths decreased while lightness increased. The cultured broths formed the typical dark tea color characteristics of “redness” and “maroon” after SF and color properties were obviously improved.

advance journal of food science and technology/advance journal of food science and technology

Study of Bioactive Components and Color Properties of Dark Tea Infusion Manufactured by &lt;em&gt;Eurotium cristatum&lt;/em&gt; Using Submerged Fermentation