Changes in lactic acid bacteria and components of Awa-bancha by anaerobic fermentation. Issue 9 (1st September 2020)

• Record Type: Journal Article
• Authors: Nishioka, Hiroki; Mizuno, Tomofumi; Iwahashi, Hitoshi; Horie, Masanori
• Is Part Of: Bioscience, biotechnology, and biochemistry. Volume 84:Issue 9(2020)
• Page Start: 1921
• Page End: 1935
• Publication Date: 2020-09-01
• Subjects: Awa-bancha -- post-fermented tea -- anaerobic fermentation -- Lactobacillus pentosus -- lactic acid bacteria; Biotechnology -- Periodicals; Biochemistry -- Periodicals; 660.6
• DOI: 10.1080/09168451.2020.1771677
• Languages: English
• ISSNs: 0916-8451

Abstract

ABSTRACT: 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 recA gene to distinguish the Lactobacillus plantarum group. As a result, a variety of species were isolated from the raw tea leaves, and Lactobacillus pentosus 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 L. pentosus is important in the anaerobic fermentation process for flavor formation of Awa-bancha. Graphical abstract: The dominant species of bacteria involved in tea fermentation differ depending on the production process.