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KMID : 1134820200490040385
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 4 p.385 ~ p.393
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Microbial Diversity Comparison between Korean, Japanese, and Chinese Post-Fermented Tea (Chungtaejeon, Awabancha, and Puerh tea)
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Kim Byung-Hyuk
Jang Jong-Ok
Lee Jung-Bok
Koh Sang-Wook
Moon Doo-Gyung
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Abstract
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Post-fermented tea was produced by a microbial fermentation process using sun-dried green tea leaves (Camellia sinensis (L.) O Kuntze) as the raw material. In this study, bacterial community analysis involved in the production of East-Asia traditional post-fermented tea (Korean Chungtaejeon, Japanese Awabancha, and Chinese Puerh tea) were investigated using double gradient-denaturing gradient gel electrophoresis (DG-DGGE), 16S rRNA gene clone library, and quantitative real-time PCR through 16S rRNA gene analysis. The dominant microorganisms of Chungtaejeon, Awabancha, and Puerh tea were identified as Pantoea sp., Lactobacillus sp., and Sphingomonas sp., respectively. Interestingly, the dominant microorganism presents in the Korean and Japanese post fermented teas were a bacterium, while it was a fungus for the Chinese post-fermented
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KEYWORD
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Awabancha, Chungtaejeon, microbial community, post-fermented tea, Puerh tea
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