• Title, Summary, Keyword: tea fungus

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Functional Properties of Tea-fungus Beverage (Tea-fungus 발효음료의 기능성)

  • 박찬성
    • Korean Journal of Food Preservation
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    • v.10 no.2
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    • pp.241-245
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    • 2003
  • To develope tea-fungus beverage(TB), media added various kinds of ingredients including black tea, persimmon leave tea, pine needle, mugwort mycelia and fruiting body of Cordyceps spp. were prepared fur fermentation. Tea-fungus beverage(TB) was prepared with tea-fungus by fermentation for 2 weeks at 30 $^{\circ}C$. Functional properties of antibacterial activity, electron donating ability and nitrite scavenging ability were investigated in tea-fungus beverage(TB) and 5 times diluted tea-fungus beverage(DTB). Antibacterial activity against pathogenic E. coli and S. aureus was excellent in TB added pine needle, mycelia and fruiting body of Cordyceps japonioa while no activity in TB added persimmon leave tea. Electron donating ability of TB were ranged from 41% to 87% in TB and were ranged from 11% to 63% in DFB, high ability was in TB and DTB added pine needle and persimmon leave tea, while low ability in FB and DTB added mycelia and fruiting body of C. militaris. Nitrite scavenging ability was 63% in TB added black tea and 44% in TB added persimmon leave tea. Other ingredients added TB had weak nitrite scavenging ability.

Characterization of Kombucha Beverages Fermented with Various Teas and Tea Fungus

  • Lee, Sam-Pin;Kim, Chan-Shick
    • Preventive Nutrition and Food Science
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    • v.5 no.3
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    • pp.165-169
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    • 2000
  • Kombucha beverages were made from sweetened tea by Oriental, European and Tibetan tea fungus starters. The hot water extracts o green tea, black tea, Gugija and Omija were mixed with white and/or brown sugar, and were fermented under a static culture at 3$0^{\circ}C$. Titrable acidity, pH, color and cellulose production in kombucha beverages were evaluated. All tea fungus starters showed a higher acid production in green/black tea extracts rather than Gugija and Omija extracts. In green/black tea extracts Oriental tea fungus produced a kombucha beverage with a higher titrable acidity and lower pH than those of European and Tibetan tea fungus starters. By the static fermentation of green/black tea extract for 18 days, Oriental, Tibetan and European tea fungus starters produced cellulose pellicles of 0.43g, 0.16g, and 0.19 g (dry weight) on the top in the culture, respectively. As a mother starter, the cellulose pellicle was more efficient in acid production compared with tea fungus broth. Oriental/Tibetan mixed tea fungus showed the best acid production in the green/black tea extract supplemented with brown sugar.

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Flavor of Fermented Black Tea with Tea Fungus (Tea Fungus 발효홍차의 향기)

  • 최경호;최미애;김정옥
    • Journal of Life Science
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    • v.7 no.4
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    • pp.309-315
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    • 1997
  • The fermented black tea with tea fungus (FBTF) was prepared by culturing tea fungus biomass in black tea with 10% sucrose (BT) at 30$\circ$ for 14 days. The flavor quality of FBTF was investigated by sensory and chemical analysis, and the results were compared with BT. The data of sensory analysis indicated that fruity, wine-like, sharp-pungent, and vinegar-like flavor notes were increase, while earthy note was reduced during fermentation. GC-MS analysis of volatile compounds collected from FBTF and BT by Tenax trap showed that linalool, liinalool oxide other flavor compounds known as black tea flavor compounds were disappeared. Some major flavor compounds produced during fermentation were acetic acid, ethanol, limonene, $\alpha$-terpineol, and these volatiles may be attributed to the flavor of characteristic FBTF. Biosynthetic pathway for the formation of limonene and $\alpha$-terpineol are proposed through mevalonic acid pathway using acetic acid as precusor and/or through transformation of linalool and linalool oxide.

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Effect of Saccharides and Incubation Temperature on pH and Total Acidity of Fermented Black Tea with Tea Fungus (배양액 제조에 사용된 당의 종류와 농도 및 배양 온도가 Tea Fungus발효 홍차의 pH 변화와 Total Acids생성에 미치는 영향)

  • Choi, Mi-Ae;Kim, Jeong-Ok;Choi, Kyung-Ho
    • Korean Journal of Food Science and Technology
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    • v.28 no.3
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    • pp.405-410
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    • 1996
  • The fermented black tea with tea fungus (FBTF) known to cure various diseases was prepared by culturing tea fungus biomass in black tae with different kinds (sucrose, glucose, fructose and corn syrup) and concentrations (10-60% m/v) of saccharides. pH changes and total acid production of FBTF were investigated during 14 dats incubation at $5-45^{\circ}C$ The patterns of acid production in sucrose and fructose black tea solution were similar each other, and those in glucose and corn syrup black tea solution were similar each other showing that tea fungus biomass utilizes fructose than glucose more efficiently. The optimum incubation temperature for the formation and growth of tea fungus Biomass, and the acid production was $30^{\circ}C$ Low contents of total aids (0.1%-0.2%) were produced in 20% of higher concentrations of sucrose and fructose black tea solution, while 1.8% and 0.68% were produced in the 10% of sucrose and fructose black tea solutions, respectively, pH of FBTF dropped to 2.74-3.56 after 2 days of incubation of all the culture solution and Kept this level to 14 days incubation.

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Microflora Occurring in the Fermentation by Tea Fungus (Tea fungus 발효음료 제조시 발효계의 미생물상)

  • 최미애;최경호;김정옥
    • Journal of Life Science
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    • v.6 no.1
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    • pp.56-65
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    • 1996
  • Black tea extractbsupplemented with 10% sucrose was fermented by fungus at 30$\circ$C. A pellicle thick as 7$\sim$8 mm covered entire surface of the medium and the wxtract converted to acidic beverage(abbreviated below as fermented black tea) by 14 days of fermentation. It was a kind of acetic acid fermentation depending on symbiotic microorganisms. During the fermentation strains of yeasts(Saccharomyces cerevisiae and Eeniella sp.)and bacteria(Bacillus subtilis, Kurthia zopfii, Gluconobacter oxydans and Deinicoccus sp.) were isolated from aqueous layer. Contrastly to it, a bacterial strain(Acetobacter aceti) was isolated from thick pellicle. The bacteria grew as a viscouse cluster on solid agar medium differently from usual strains of A. aceti. Fermented black tea had sweet-sour taste and sweet smell.

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Production of Microbial Cellulose and Acids in Kombucha

  • Soh, Han-Sup;Lee, Sam-Pin
    • Preventive Nutrition and Food Science
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    • v.7 no.1
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    • pp.37-42
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    • 2002
  • Factors affecting the production of bacterial cellulose and organic acids in Kombucha fermentation were investigated. Kombucha was obtained by the fermentation (for 12 days at 3$0^{\circ}C$) of the green/black tea extract, supplemented with 10% white sugar, using an Oriental tea fungus as starter. Hitgher initial pH increased acid production with decreased cellulose production. With a cellulose pellicle or tea fungus broth as a starter, a 1~3 mm thick cellulose layer developed as a top layer every four days, and was removed subsequently while continuing fermentation. Addition of 30 mL tea fungus broth (13%, v/v) in Kombucha fermentation resulted in maximum production of a cellulose pellicle, indicating weak acid production. Yield of cellulose production at an early stage of fermentation was also higher when Kombucha was inoculated with a cellulose pellicle. In fact, addition of 1% (v/v) alcoholic beverage in the Kombucha fermentation activated the cellulose production, coupled with four times higher acid production.

Hepatoprotective and Curative Properties of Kombucha Tea Against Carbon Tetrachloride-Induced Toxicity

  • Murugesan, G.S.;Sathishkumar, M.;Jayabalan, R.;Binupriya, A.R.;Swaminathan, K.;Yun, S.E.
    • Journal of Microbiology and Biotechnology
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    • v.19 no.4
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    • pp.397-402
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    • 2009
  • Kombucha tea(KT) is sugared black tea fermented with a symbiotic culture of acetic acid bacteria and yeasts, which is said to be tea fungus. KT is claimed to have various beneficial effects on human health, but there is very little scientific evidence available in the literature. In the present study, KT along with black tea(BT) and black tea manufactured with tea fungus enzymes(enzyme-processed tea, ET) were evaluated for hepatoprotective and curative properties against $CCl_4$-induced toxicity, using male albino rats as an experimental model by analyzing aspartate transaminase, alanine transaminase, and alkaline phosphatase in plasma and malondialdehyde content in plasma and liver tissues. Histopathological analysis of liver tissue was also included. Results showed that BT, ET, and KT have the potential to revert the $CCl_4$-induced hepatotoxicity. Among the three types of teas tried, KT was found to be more efficient than BT and ET. Antioxidant molecules produced during the fermentation period could be the reason for the efficient hepatoprotective and curative properties of KT against $CCl_4$-induced hepatotoxicity.

Seasonal Occurrence and Development of Gray Blight of Tea Plants in Korea

  • Koh, Young-Jin;Shin, Gil-Ho;Hur, Jae-Seoun
    • The Plant Pathology Journal
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    • v.17 no.1
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    • pp.40-44
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    • 2001
  • Disease occurrence and development of gray blight of tea (Camellia sinensis) were investigated. Higher incidences and more severe damage by gray blight were found in Japanese tea variety Yabukita than the Korean local variety. In Yabukita, Pestalotiopsis longiseta was more frequently observed on the diseased leaves than P. theae but vice versa in the Korean local variety. This indicates that there was the varietal difference in the distribution of fungal species of gray blight pathogens. Both varieties were most severely damaged during the third harvest period with weather conditions of high temperature and humidity favorable to the disease. Presence of the tea brown blight fungus Glomerella cingulata on the margin of gray blight lesion at the late stahe suggested that the pathogenic fungi of tea gray blight were replaced by the brown blight fungus during the disease development.

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Diseases of Tea Trees II. White Scab of Tea Tree Caused by Sphaceloma theae (차나무의 병해 II. Sphaceloma theae에 의한 차 흰별무늬병)

  • 박서기
    • Korean Journal Plant Pathology
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    • v.11 no.4
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    • pp.383-385
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    • 1995
  • Occurrence of white scab of tea (CAmellia sinensis) showing numerous, small, circular, reddish or yellowish brown spots on young tea leaves was observed at a tea plantation of Boseung, Chonnam, from May to June in 1992-1994. At the late growth stages, the center of the spot became light gray. The causal fungus of the white scab was identified as Sphaceloma theae Kurosawa. Symptoms were produced 5∼6 days after inoculation by the artificial inoculation of s. theae conidia, which was similar to those on naturally infected leaves.

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Effect of Tea Fungus/Kombucha Beverage on Serum and Liver Lipids Metabolism in Rats (발효홍차 음료가 흰쥐가 혈청과 간의 지질대사에 미치는 영향)

  • 고진복
    • Journal of Nutrition and Health
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    • v.33 no.5
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    • pp.497-501
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    • 2000
  • We investigated the effect of tea fungus/kombucha(TF) beverage on serum and liver lipid metabolism in growing male rats. The rats(Sprague-Dawley) were divided into five groups; control(TF free water), 20 or 40% TF groups(20 or 40% TF in water) and 20 or 40% TFS groups(20 or 40% TF autoclaved in water) according to the level of TF supplementation. The rats were fed ad libitum each of the experimental beverage for 7 weeks. The body weight gain of all the TF and TFS groups were similar to that of the control group. The total lipid and triglyceride concentrations of serum in the 40% TF group were increased more than those in the control group, but those in the 20% TF and 20% TFS groups were similar to that of the control group. The total cholesterol, HDL-cholesterol concentrations, HDL-cholesterol / total cholesterol ratio and atherogenic index of serum in all the TF and TFS groups were similar to those of the control group. The LDL-cholesterol concentration of serum was significantly lower in the 20% TF group than that in the control group. The LDL-cholesterol concentration of serum was significantly lower in the 20% TF group than that in the control group, but those of the 40% TF, 20% TFS and 40% TFS groups were similar to that of the control group. The liver weights of all the TF and TFS groups were heavier than that of the control group. The concentrations of hepatic triglyceride in the 20% TF and 20% TFS groups were significantly decreased, compared with that in the control group. The concentrations of hepatic total cholesterol in all the TF and TFS groups were significantly more decreased than that in the control group. These results indicated that the liver weights of tea fungus/kombucha beverage feeding rats were increased, also the serum triglyceride and total cholesterol concentrations of 40% TF feeding rats were increased. but the serum LDL-cholesterol, hepatic triglyceride and cholesterol levels of 20% TF feeding rats were decreased.

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