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Analysis of Microbial Diversity and Amino Acids of Korean-Chungtaejeon and Japanese-Goishicha
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한국의 청태전과 일본 Goishicha의 미생물 군집 및 아미노산 분석

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Type
Academic journal
Author
Byung-Hyuk Kim (농촌진흥청) Kyung Hwan Moon (농촌진흥청) Chankyu Lim (농촌진흥청) Chun Hwan Kim (농촌진흥청) Doo-Gyung Moon (농촌진흥청)
Journal
The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.51 No.5 KCI Accredited Journals SCOPUS
Published
2022.5
Pages
483 - 492 (10page)

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Analysis of Microbial Diversity and Amino Acids of Korean-Chungtaejeon and Japanese-Goishicha
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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.
#amino acid #Camellia sinensis #Pantoea sp. #post-fermented tea #tea plants

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REFERENCES

References (44)

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Abe M, Takaoka N, Idemoto Y, Takagi C, Imai T, Nakasaki K. Characteristic fungi observed in the fermentation process for Puer tea. Int J Food Microbiol. 2008. 124:199-203. google schola Arafat Y, Din IU, Tayyab M, Jiang Y, Chen T, Cai Z, et al. Soil sickness in aged tea plantation is associated with a shift in microbial communities as a result of plant polyphenol accumulation in the tea gardens. Front Plant Sci. 2020. 11:601. https://doi.org/10.3389/fpls.2020.00601 Crossref Baik KS, Seong CN, Hwang YM, Kim GA, Lee NR, Kim D, et al. Microbial diversity of Ddek cha using DNA sequence analysis. J Korean Tea Soc. 2012. 18:86-91. google schola Bondar M, Fonseca MMRd, Ces´ario MT. Xylonic acid production from xylose by Paraburkholderia sacchari. Biochem Eng J. 2021. 170:107982. https://doi.org/10.1016/j.bej.2021.107982 Crossref Chen Y, Zeng L, Liao Y, Li J, Zhou B, Yang Z, et al. Enzymatic reaction-related protein degradation and proteinaceous amino acid metabolism during the Black tea (Camellia sinensis) manufacturing process. Foods. 2020. 9:66. https://doi.org/10.3390/foods9010066 Crossref

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