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KMID : 1134820100390121807
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 12 p.1807 ~ p.1813
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Changes of Chemical Components of Fermented Tea during Fermentation Period
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Kim Yong-Shik
Choi Goo-Hee
Lee Kyung-Haeng
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Abstract
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To manufacture the fermented tea with hygienic quality, green tea was fermented using Bacillus subtilis, Saccharomyces cerevisiae and Lactobacillus bulgaricus and chemical composition and sensory changes were evaluated during fermentation period. The lightness of the fermented samples decreased; in contrast, redness and yellowness increased. Especially, the color change of the fermented tea using B. subtilis was higher than those of control and other samples with different microorganisms during fermentation period. Chlorophyll contents were decreased by similar level regardless of fermentation treatments. The fastest decrease of total catechins contents were found in the tea fermented with B. subtilis and significantly reduced by increase of fermentation period. However, total catechin contents of the tea fermented by L. bulgaricus were not decreased. The caffeine contents of the microbial fermented teas were more decreased than that of control, even though the decrease was slight. Sensory panelists preferred the tea fermented by B. subtilis to those of control or other fermentation treatment.
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KEYWORD
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fermented tea, chemical component, green tea, Bacillus subtilis
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