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KMID : 1134820220510050483
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 5 p.483 ~ p.492
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Analysis of Microbial Diversity and Amino Acids of Korean-Chungtaejeon and Japanese-Goishicha
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Kim Byung-Hyuk
Moon Kyung-Hwan
Lim Chan-Kyu
Kim Chun-Hwan
Moon Doo-Gyung
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Abstract
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Post-fermented tea is produced by the microbial fermentation process using tea plant leaves (Camellia sinensis (L.) O Kuntze). In this study, the size of the microbial community was analyzed by real-time PCR, to determine the major microorganisms involved in the fermentation process. Also, the bacterial community analysis of East-Asian traditional post-fermented tea (Korean Chungtaejeon and Japanese Goishicha) were investigated using double gradient- denaturing gradient gel electrophoresis and 16S rRNA gene clone library technique through 16S rRNA gene analysis. Our results confirmed that both Chungtaejeon and Goishicha were dominated by the bacterial community. Phylogenetic analysis determined the dominant species in post-fermented tea Cheongtaejeon was γ-proteobacteria Pantoea sp., and those in Goishicha were β-proteobacteria Parburkholderia sp. and γ-proteobacteria Pseudomonas sp. In addition, amino acid analysis revealed that the contents of theanine and aspartic acid were highest in Cheongtaejeon and Goishicha, respectively. We believe that the results of this study will contribute to understanding the fermentation and interaction among microorganisms of post-fermented tea in Korea and Japan.
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KEYWORD
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amino acid, Camellia sinensis, Pantoea sp., post-fermented tea, tea plants
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