600
Views
7
CrossRef citations to date
0
Altmetric
Microbiology & Fermentation Technology

Changes in lactic acid bacteria and components of Awa-bancha by anaerobic fermentation

ORCID Icon, , ORCID Icon & ORCID Icon
Pages 1921-1935 | Received 13 Mar 2020, Accepted 11 May 2020, Published online: 28 May 2020

References

  • Omori M. Classify various teas. Tea science. Tokyo(JP): Kodansha;2017 25–28. Japanese.
  • Jianqing T, Zixiang Z, Bing W, et al. Bacterial and fungal communities in Pu’er tea samples of different ages. J Food Sci. 2018;78(8):1249–1256.
  • Chaikaew S, Baipong S, Sone T, et al. Diversity of lactic acid bacteria from Miang, a traditional fermented tea leaf in northern Thailand and their tannin-tolerant ability in tea extract. J Microbiol. 2017;55(9):720–729.
  • Horie M, Tada A, Kanamoto N, et al. Evaluation of lactic acid and component change during fermentation of Ishizuchi-kurocha. J Food Process Preserv. 2019;43(11):e14186.
  • Kato M, Tamura A, Saitou H, et al. Changes of flavor during production process of Japanese fermented tea (Ishizuchi-kurocha) and its characteristic. J Home Econ Jpn. 1995;46(6):525–530. Japanese.
  • Kato M, Tamura A, Omori M, et al. Changes of flavor during production process of japanese fermented tea (Goishi-cha) and its characteristic. J Home Econ Jpn. 1994;45(6):527–532. Japanese.
  • Horie M, Nishioka H, Tada A, et al. Microorganisms involved in fermentation of Batabata-cha. J Jpn Soc Taste Technol. 2019;18(2):62–70. Japanese.
  • Yamauchi K. Origin of Awa-bancha. Awa tea. Tokushima: Aioi town office;1980 142–154. Japanese.
  • Okada S, Takahashi N, Ohara N, et al. Microorganisms involving in fermentation of Awa-bancha, japanese fermented tea leaves. J Jpn Soc Food Sci Technol. 1996;43(1):12–20. Japanese.
  • Horie M, Sato H, Tada A, et al. Regional characteristics of Lactobacillus plantarum group strains isolated from two kinds of Japanese post-fermented teas, Ishizuchi-kurocha and Awa-bancha. BMFH. 2019;38(1):11–22.
  • Kato M, Tamura A, Mizooti Y, et al. Changes of flavor during production process of japanese fermented tea (Awa-bancha) and its characteristic. J Home Econ Jpn. 1993;44(7):561–565. Japanese.
  • Klindworth A, Pruesse E, Schweer T, et al. Evaluation of general 16S ribosomal RNA gene PCR primers for classical and next-generation sequencing-based diversity studies. Nucleic Acids Res. 2013;41(1):e1.
  • Lane D. 16S/23S rRNA sequencing. Nucleic acid techniques in bacterial systematics. Hoboken(NJ): Wiley; 1991. p. 115–175.
  • Torriani S, Felis GE, Dellaglio F. Differentiation of Lactobacillus plantarum, L. pentosus, and L. paraplantarum by recA gene sequence analysis and multiplex PCR assay with recA gene-derived primers. Appl Environ Microbiol. 2001;67(8):3450–3454.
  • Suzuki T. Sample solution preparation method for free amino acid determination. New food analysis method. Tokyo(JP): Korin;1996 499–504. Japanese.
  • Goto T. Quantitative determination of functional components (catechins and caffeine) in green tea. Food function research method. Tokyo(JP): Korin;2000 328–333. Japanese.
  • Watanabe J, Shinmoto H, Tsushida T. Coumarin and flavone derivatives from estragon and thyme as inhibitors of chemical mediator release from RBL-2H3 Cells. Biosci Biotechnol Biochem. 2005;69(1):1–6.
  • Tomitani A, Tanaka A. Origin and evolution of chloroplasts. Protein Nucleic Acid Enzyme. 2000;45(8): 318–328. Japanese.
  • Shi-kai D, Guo-Quiang C, Qing C, et al. Rhodoligotrophos jinshengii sp. nov., isolated from activated sludge. Int J Syst Evol Microbiol. 2014;64(9):3325–3330.
  • Okada S, Suzuki Y, Kozai M, et al. Lactobacillus species with meso-diaminopimelic acid in peptidoglycan, Lactobacilhts vaccinostercus Kozaki and Okada sp. nov.. J Gen Appl Microbiol. 1979;25(4):215–221.
  • Suzuki K, Funahashi W, Koyanagi M, et al. Lactobacillus paracollinoides sp. nov., isolated from brewery environments. Int J Syst Evol Microbiol. 2004;54(1):115–117.
  • Rosenbnlueth M, Matínez L, Silva J, et al. Klebsiella variicola, a novel species with clinical and plant-associated isolates. Syst Appl Microbiol. 2004;27(1):27–35.
  • Nishiyama R, Kozaki M. Studies on phenol related compounds inhibiting the growth of microorganisms. Bull Teikyo Junior Coll. 1991;8:49–71.
  • Ueda S, Nomoto R, Yoshida K, et al. Comparison of three tannases cloned from closely related lactobacillus species: L. plantarum, L. paraplantarum, and L. Pentosus. BMC Microbiol. 2014;14:87–95.
  • Guerreiro J, Monteiro V, Ramos C, et al. Lactobacillus pentosus B231 isolated from a portuguese PDO cheese: production and partial characterization of its bacteriocin. Probiotics Antimicrob Proteins. 2014;6(2):95–104.
  • Todorov S, Perin L, Carneiro B, et al. Safety of Lactobacillus plantarum ST8Sh and its bacteriocin. Probiotics Antimicrob Proteins. 2017;9(3):334–344.
  • Tsuji A, Okada S, Hols P, et al. Metabolic engineering of Lactobacillus plantarum for succinic acid production through activation of the reductive branch of the tricarboxylic acid cycle. Enzyme Microb Technol. 2013;53(2):97–103.
  • Conway E, Downey M. An outer metabolic region of the yeast cell. Jcloned from closely related Biochem. 1950;47(3):347–355.
  • Huang J, Mei L, Wu H, et al. Biosynthesis of γ-aminobutyric acid (GABA) using immobilized whole cells of Lactobacillus brevis. World J Microbiol Biotechnol. 2007;23:865–871.
  • Tajabadi N, Baradaran A, Ebrahimpour A, et al. Overexpression and optimization of glutamate decarboxylase in Lactobacillus plantarum Taj-Apis362 for high gamma-aminobutyric acid production. Microb Biotechnol. 2015;8(4):623–632.
  • Zhong Y, Wu S, Chen F, et al. Isolation of high γ‑aminobutyric acid‑producing lactic acid bacteria and fermentation in mulberry leaf powders. Exp Ther Med. 2019;18(1):147–153.
  • Narukawa M, Kimata H, Noga C, et al. Taste characterisation of green tea catechins. Int J Food Sci Tech. 2010;45(8):1579–1585.
  • Hayashi T, Ueda S, Nomoto R, et al. Anti-obesity effect of joint oral administration of a tannase producing Lactobacillus plantarum and epigallocatechingallate in mice. J Microbiol. 2013;27(3):151–158.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.