Chemistry Department, School of Sciences and Engineering, The American University, New Cairo, Cairo, Egypt.
Institute for Global Health Innovations, Duy Tan University, Da Nang, 550000, Vietnam.
World J Microbiol Biotechnol. 2023 Jul 29;39(10):265. doi: 10.1007/s11274-023-03701-5.
Tea is one of the most popular beverages worldwide, with several health benefits attributed for its rich chemical composition and further associated with fermentation process to improve its quality attributes. Most tea types originate from the leaves of Camellia sinensis with differences in fermentation levels yielding black tea, green tea, pouchong tea, oolong tea. Teas like pu-erh or kombucha to encompass both green and red types are further post-fermented. Tea fermentation is a traditional process involving physical, biochemical, and microbial changes which are associated with improved organoleptic characters, nutritive value, and health outcomes. The production of fermented tea relies on naturally occurring enzymes and microbial metabolic activities. This review focuses on presenting a holistic overview on the effect of different microorganisms including bacteria, yeast, and fungi on the biochemical changes and sensory attributes of fermented tea products reported in research articles along the last 15 years. Moreover, production conditions and major biochemical changes are dissected to present the best factors influencing fermented tea quality. This review presents an evidence-based reference for specialists in tea industry to optimize tea fermentation process for targeted attributes.
茶是全球最受欢迎的饮品之一，其丰富的化学成分使其具有多种健康益处，而进一步与发酵过程相关联则可以改善其质量属性。大多数茶类都源自于山茶属的叶子，不同的发酵程度会产生红茶、绿茶、乌龙茶、普洱茶等。像普洱或康普茶这样的茶，同时包含了绿茶和红茶的类型，还会进行后发酵。茶的发酵是一个传统的过程，涉及物理、生化和微生物的变化，这些变化与改善的感官特征、营养价值和健康结果有关。发酵茶的生产依赖于天然存在的酶和微生物的代谢活动。本综述重点介绍了在过去 15 年的研究文章中，不同微生物（包括细菌、酵母和真菌）对发酵茶产品的生化变化和感官属性的影响的综合概述。此外，还剖析了生产条件和主要生化变化，以呈现影响发酵茶质量的最佳因素。本综述为茶叶行业的专家提供了一个基于证据的参考，以优化茶叶发酵过程，从而获得目标属性。
