厌氧发酵对茶氨酸菌和 Awa-bancha 成分的影响。
Changes in lactic acid bacteria and components of Awa-bancha by anaerobic fermentation.
机构信息
Food and Biotechnology Division, Tokushima Prefectural Industrial Technology Center , Tokushima, Japan.
United Graduate School of Agricultural Science, Gifu University , Gifu, Japan.
出版信息
Biosci Biotechnol Biochem. 2020 Sep;84(9):1921-1935. doi: 10.1080/09168451.2020.1771677. Epub 2020 May 28.
Awa-bancha is a post-fermented tea produced in Naka and Kamikatsu, Tokushima, Japan. We investigated the lactic acid bacteria in each stage of production of Awa-bancha and evaluated the relationships with the components. Lactic acid bacteria were isolated from tea leaves cultured with de Man, Rogosa, and Sharpe (MRS) agar plates, and the species were identified by homology of the 16 S rRNA gene and multiplex polymerase chain reaction (PCR) of the gene to distinguish the group. As a result, a variety of species were isolated from the raw tea leaves, and was isolated most frequently after anaerobic fermentation. Regarding the tea leaf components, organic acids, such as lactic acid, increased, free amino acids decreased, and catechins changed owing to anaerobic fermentation. Our results suggest that the microbial flora mainly composed of is important in the anaerobic fermentation process for flavor formation of Awa-bancha.
奄美茶是日本德岛县那珂川流域和上胜町生产的后发酵茶。我们调查了奄美茶生产各阶段的乳酸菌，并评估了它们与成分的关系。从用改良马丁琼脂（MRS）平板培养的茶叶中分离出乳酸菌，并通过 16S rRNA 基因同源性和基因的多重聚合酶链反应（PCR）鉴定种属，以区分 群。结果，从生茶叶中分离出多种菌种，在厌氧发酵后，最常分离到 。关于茶叶成分，由于厌氧发酵，有机酸（如乳酸）增加，游离氨基酸减少，儿茶素发生变化。我们的结果表明，在奄美茶风味形成的厌氧发酵过程中，主要由 组成的微生物菌群很重要。
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