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KMID : 0364820170530030170
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Korean Journal of Microbiology
2017 Volume.53 No. 3 p.170 ~ p.179
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The microbial diversity analysis of the Korea traditional post-fermented tea (Chungtaejeon)
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Kim Byung-Hyuk
Jang Jong-Ok
Kang Zi-On
Joa Jae-Ho
Moon Doo-Gyung
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Abstract
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Tea is the most popular beverage in the world. In fact, there are mainly three different kinds of tea (Green tea, black tea, and post-fermented tea). Post-fermented tea is produced by the microbial fermentation process using sun-dried green tea
leaves (Camellia sinensis) as the raw material. Chungtaejeon was a traditional tea introduced in the age of the ancient three states and is the only “Ddeok-cha or Don-cha” culture in the world that survived on the southwestern shore of Republic of Korea. In this study, the structures of the bacterial community involved in the production of oriental traditional postfermented tea (Chungtaejeon) were investigated using 16S rRNA gene analysis. The 16S rRNA gene analysis of dominant microbial bacteria in post-fermented tea confirmed the presence of Pantoea sp., and Klebsiella oxytoca. Phylogenetic analysis suggested that the taxonomic affiliation of the dominant species in the post-fermented tea was γ-proteobacteria. As a result of the microbial community size analysis, it was confirmed that the size of the microbial communities of Chungtaejeon was the largest compared to other teas.
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KEYWORD
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chungtaejeon, DG-DGGE, microbial community, postfermented tea
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