Changes of Chemical Components of Fermented Tea during Fermentation Period

미생물을 이용한 후발효차의 발효기간별 화학성분 변화

  • Kim, Yong-Shik (Dept. of Food Science and Technology, Chungju National University) ;
  • Choi, Goo-Hee (Dept. of Food Science and Technology, Chungju National University) ;
  • Lee, Kyung-Haeng (Dept. of Food Science and Technology, Chungju National University)
  • 김용식 (충주대학교 식품공학과) ;
  • 최구희 (충주대학교 식품공학과) ;
  • 이경행 (충주대학교 식품공학과)
  • Received : 2010.09.10
  • Accepted : 2010.10.08
  • Published : 2010.12.31


To manufacture the fermented tea with hygienic quality, green tea was fermented using Bacillus subtilis, Saccharomyces cerevisiae and Lactobacillus bulgaricus and chemical composition and sensory changes were evaluated during fermentation period. The lightness of the fermented samples decreased; in contrast, redness and yellowness increased. Especially, the color change of the fermented tea using B. subtilis was higher than those of control and other samples with different microorganisms during fermentation period. Chlorophyll contents were decreased by similar level regardless of fermentation treatments. The fastest decrease of total catechins contents were found in the tea fermented with B. subtilis and significantly reduced by increase of fermentation period. However, total catechin contents of the tea fermented by L. bulgaricus were not decreased. The caffeine contents of the microbial fermented teas were more decreased than that of control, even though the decrease was slight. Sensory panelists preferred the tea fermented by B. subtilis to those of control or other fermentation treatment.


Supported by : 충주대학교


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