A Comparison of the Microbial Diversity in Korean and Chinese Post-fermented Teas

Kim, Byung-Hyuk; Jang, Jong-Ok; Joa, Jae Ho; Kim, Jinah; Song, Sang Churl; Lim, Chan Kyu; Kim, Chun-Hwan; Jung, Yunho; Seong, Ki Cheol; Kim, Hee-Sik; Moon, Doo-Gyung

doi:10.4014/mbl.1702.02006

Cited by 6 publications

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“…Also, phylogenetic analysis suggested that the taxonomic affiliation of the dominant species in the post-fermented tea was gamma-proteobacteria (Figure 3) for fermentation [10]. Our results were similar to the report of Kim et al [10,11] during manufacturing of Korean traditional post-fermented tea ( Table 1).…”

Section: Itemsupporting

confidence: 89%

“…Also, cluster analysis confirmed that microbial population present in both Korean and Chinese post-fermented teas groups into the same class [11]. The dominant microorganism present in Korean post-fermented tea was bacterium, while for the Chinese post-fermented tea, it was fungus [5][6][7]11].…”

Section: Itemmentioning

confidence: 74%

“…Therefore, dominant bacteria during manufacturing were gamma-probacteria for Chungtaejeon. The microbial community size was the largest for Chungtaejeon compared with other teas [10,11]. Also, phylogenetic analysis suggested that the taxonomic affiliation of the dominant species in the post-fermented tea was gamma-proteobacteria (Figure 3) for fermentation [10].…”

Section: Itemmentioning

confidence: 99%

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The Characteristics of Korean Traditional Post-Fermented Tea (Chungtaejeon)

Moon¹

2021

Bioactive Compounds in Nutraceutical and Functional Food for Good Human Health

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The structure of the bacterial community involved in the production of oriental traditional post-fermented tea (Chungtaejeon) was investigated using 16S rRNA gene analysis. The main microorganisms in fermentation process of Chungtaejeon are identified as Pantoea sp. and Klebsiella oxytoca. Phylogenetic analysis suggested that the taxonomic affiliation of the dominant species in the Chungtaejeon was γ-proteobacteria. The bacterial community size was higher about 100 times in Chungtaejeon compared with other Korean tea and puer-tea. Also, the fungal community size was higher about seven times in the Chungtaejeon than in the other post-fermented teas. However, the archaeal community size was highest about six times in the Chungtaejeon. Therefore, the bacteria, fungal and archaeal community sizes were highest for Chungtaejeon than in the seven post-fermented teas. As a result, the microbial communities of Chungtaejeon were the largest compared with other teas. The catechin content decreased from 12.10 to 3.80 mg/g, and epicatechin (EC) and gallic acid contents were increased to 28.50 and 8.02 mg/g, respectively, during manufacturing. The Pantoea sp. may perform an important role for manufacturing and fermentation to gallic acid from catechins of Chungtaejeon.

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Section: Itemsupporting

confidence: 89%

Section: Itemmentioning

confidence: 74%

Section: Itemmentioning

confidence: 99%

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The Characteristics of Korean Traditional Post-Fermented Tea (Chungtaejeon)

Moon¹

2021

Bioactive Compounds in Nutraceutical and Functional Food for Good Human Health

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Antihypertriglyceridemia activities of naturally fermented green tea, Heukcha, extract through modulation of lipid metabolism in rats fed a high-fructose diet

Jeong

Lee

Choi

et al. 2021

Food Sci Biotechnol

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Bioconversion of glycosides isoflavones to aglycone isoflavones by Lactobacillus rhamnosus BHN-LAB 76 under anaerobic conditions

Kim¹,

Jang²,

Lee³

et al. 2019

Korean Journal of Food Preservation

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Isoflavones exhibit an estrogenic activity and have been reported extensively for their potential role in preventing chronic diseases, such as cancer, osteoporosis, and postmenopausal syndrome. Pueraria is a medicinally important leguminous plant producing several glycoside isoflavones, such as daidzin, daidzein, genistin, and puerarin. However, daidzin and genistin mainly exist as nonabsorbable and biologically inactive glycosides. The bioavailability of glucosides is increased by hydrolysis of the sugar moiety using β-glucosidase. Furthermore, intestinal microorganisms can enhance the biological activity of these isoflavones through biotransformation. Lactic acid bacteria (LAB) are typical probiotic microorganisms used in fermented foods, as feed additives, and in pharmaceuticals. Therefore, we isolated Lactobacillus rhamnosus BHN-LAB 76 from Korean traditional fermented food and assessed its isoflavone-transforming activity in the production of daidzein using HPLC. The Pueraria lobata extract was fermented with L. rhamnosus BHN-LAB 76 for 72 h at 37℃ under anaerobic conditions. L. rhamnosus BHN-LAB 76 could convert about 25% of daidzin to daidzein. These results confirmed the potential of L. rhamnosus BHN-LAB 76 as a probiotic culture, which can be utilized in the manufacture of fermented and functional foods.

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A Comparison of the Microbial Diversity in Korean and Chinese Post-fermented Teas

Cited by 6 publications

References 0 publications

The Characteristics of Korean Traditional Post-Fermented Tea (Chungtaejeon)

The Characteristics of Korean Traditional Post-Fermented Tea (Chungtaejeon)

Antihypertriglyceridemia activities of naturally fermented green tea, Heukcha, extract through modulation of lipid metabolism in rats fed a high-fructose diet

Bioconversion of glycosides isoflavones to aglycone isoflavones by Lactobacillus rhamnosus BHN-LAB 76 under anaerobic conditions

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