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Changes of biochemical components during the fermentation process of dark tea, a microbial fermented tea
Author(s) -
Han Seon Kyeong,
Ma SeungJin,
Cho JeongYong,
Park KeunHyung,
Jeong JaeCheon,
Hong HeeCheol,
Jung SoonTeck,
Jeong ByeongChoon
Publication year - 2008
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.22.1_supplement.704.1
Subject(s) - fermentation , food science , microorganism , caffeine , chemistry , catechin , epigallocatechin gallate , epicatechin gallate , antioxidant , polyphenol , bacteria , biology , biochemistry , genetics , endocrinology
Dark tea, which is made by the fermentation of microorganisms without the action of endogenous enzyme of tea leaves, is a popular beverage in Asia. To understand fermentation mechanism of dark tea, three different species of tea leaves were fermented and microorganisms related the tea fermentation were screened. Aspergillus and Penicillium were identified to be main fungi. Each tea sample also was collected during fermentation process and then investigated to the changes of chemical constituents such as amino acid, caffeine, chlorophyll, and four kinds of catechin. (−)‐Epicatechin and epigallocatechin were increased and then decreased during the fermentation, although chlorophyll, (+)‐catechin, epicatechingallate, and epicatechingallate were decreased. These results suggested that the gallate group of epicatechingallate and epigallocatechingallate are hydrolyzed by the action of microorganism. Changes of biological activities including antioxidant were also investigated in this study.