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Evaluation of lactic acid bacteria and component change during fermentation of Ishizuchi‐kurocha
Author(s) -
Horie Masanori,
Tada Atsumi,
Kanamoto Naoaki,
Tamai Takahisa,
Fukuda Naohiro,
Sugino Sakiko,
Toyotome Takahito,
Tabei Yosuke
Publication year - 2019
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14186
Subject(s) - lactobacillus plantarum , fermentation , lactic acid , lactobacillus brevis , food science , bacteria , lactobacillus , flavor , biology , chemistry , genetics
Ishizuchi‐kurocha is a postfermented tea produced in Saijo, Ehime, Japan. Harvested tea leaves are fermented aerobically by fungi. Subsequently, the tea leaves are fermented anaerobically by lactic acid bacteria. In the current study, fermentation‐related lactic acid bacteria were examined during the processing of Ishizuchi‐kurocha obtained from three producers over a period of 3 years. Lactobacillus plantarum subsp. plantarum was isolated as the dominant species in Ishizuchi‐kurocha. Lactobacillus brevis was also frequently isolated. In contrast, none of these species could be isolated from raw tea leaves. A component analysis of the tea extract was performed. The amount of catechins, amino acids, and γ‐amino butyric acid in tea leaves changed during anaerobic fermentation. L. plantarum was selected during aerobic fermentation and grew exponentially during anaerobic fermentation. And L. brevis is important for GABA formation. Our results suggest that a controlled growth of L. plantarum is essential for the processing of the Ishizuchi‐kurocha. Practical applications In the present study, we revealed dynamics of lactic acid bacteria during fermentation of Japanese postfermented tea. Optimization of fermentation process is important for stable and safety processing of the postfermented tea. Good growth of Lactobacillus plantarum subsp. plantarum and Lactobacillus brevis is important for flavor, taste, and function of the postfermented tea. Our work contributes to stable and efficient processing of the traditional postfermented tea.