The diversity and dynamics of the bacterial communities during fermentation of Korean wild cultivar tea leaves were investigated by culture-independent approaches. In the piles of tea leaves during fermentation, water content gradually decreased and the temperature increased at 7 days of the ferment...
The diversity and dynamics of the bacterial communities during fermentation of Korean wild cultivar tea leaves were investigated by culture-independent approaches. In the piles of tea leaves during fermentation, water content gradually decreased and the temperature increased at 7 days of the fermentation process and then decreased. Using pyrosequencing analysis of total bacterial DNAs isolated from tea leaf samples from the piles on 0, 7, 14, 21, and 63 days of the fermentation process, a total of 7 phyla, 41 families, 96 genera and 240 species were obtained from tea samples of the fermentation process with dominant phyla of Proteobaceria, Firmicutes, Actinobacteria, and Bacteroidetes. Genera Microbacterium, Pantoea, Bacillus, and Pseudomonas are dominant microorganisms isolated from fermented tea. The most abundant genus Pseudomonas was found in the 0 days of the fermentation process, while the genera of Pantoea, Bacillus, and Pseudomonas showed the highest abundance in 7, 14, and 21 days of the fermentation process, respectively and Microbacterium genus gradually increased to the 63 days of the fermentation process. The present molecular approaches effectively described the complex ecosystem of natural microbial-fermented tea products, giving useful information for the Korea representative microbial-fermented tea processing. We investigated change of biologically active components and antioxidant activity in microbial-fermented tea during natural fermentation of Korean wild cultivar tea. The Hunter L value decreased while Hunter a and b values increased during the fermentation process. Caffeine content did not change significantly. The content of (-)-epigallocatechin increased to the 42 days of the fermentation process and then decreased, but other catechin contents rapidly decreased during the fermentation process. Theaflavins were not found during the fermentation process. Ascorbic acid and 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity rapidly decreased during the fermentation process. These results may provide useful information for the Korea representative microbial-fermented tea processing.
The diversity and dynamics of the bacterial communities during fermentation of Korean wild cultivar tea leaves were investigated by culture-independent approaches. In the piles of tea leaves during fermentation, water content gradually decreased and the temperature increased at 7 days of the fermentation process and then decreased. Using pyrosequencing analysis of total bacterial DNAs isolated from tea leaf samples from the piles on 0, 7, 14, 21, and 63 days of the fermentation process, a total of 7 phyla, 41 families, 96 genera and 240 species were obtained from tea samples of the fermentation process with dominant phyla of Proteobaceria, Firmicutes, Actinobacteria, and Bacteroidetes. Genera Microbacterium, Pantoea, Bacillus, and Pseudomonas are dominant microorganisms isolated from fermented tea. The most abundant genus Pseudomonas was found in the 0 days of the fermentation process, while the genera of Pantoea, Bacillus, and Pseudomonas showed the highest abundance in 7, 14, and 21 days of the fermentation process, respectively and Microbacterium genus gradually increased to the 63 days of the fermentation process. The present molecular approaches effectively described the complex ecosystem of natural microbial-fermented tea products, giving useful information for the Korea representative microbial-fermented tea processing. We investigated change of biologically active components and antioxidant activity in microbial-fermented tea during natural fermentation of Korean wild cultivar tea. The Hunter L value decreased while Hunter a and b values increased during the fermentation process. Caffeine content did not change significantly. The content of (-)-epigallocatechin increased to the 42 days of the fermentation process and then decreased, but other catechin contents rapidly decreased during the fermentation process. Theaflavins were not found during the fermentation process. Ascorbic acid and 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity rapidly decreased during the fermentation process. These results may provide useful information for the Korea representative microbial-fermented tea processing.
주제어
#microbial-fermented tea bacterial communities fermentation catechins ascorbic acid antioxidant activity
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