Effect of <i>Lactobacillus coryniformis</i> FZU63 on the flavor quality of black tea beverage.

Ruili LI; Yifeng Liu; Weibo Luo; Huilin Huang; Meiting Huang; Chi Chen; Ronghui Xiao; Jinzhi Han; Xucong LÜ

Return

Effect of Lactobacillus coryniformis FZU63 on the flavor quality of black tea beverage.

Author: Ruili LI ¹ ; Yifeng LIU ² ; Weibo LUO ¹ ; Huilin HUANG ¹ ; Meiting HUANG ² ; Chi CHEN ³ ; Ronghui XIAO ² ; Jinzhi HAN ¹ ; Xucong LÜ ¹
Author Information

1. College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, Fujian, China.
2. Fujian Research Institute of Cereal and Oil Science and Technology, Fuzhou 350025, Fujian, China.
3. College of Modern Agricultural Engineering, Fujian Vocational College of Agriculture, Fuzhou 350303, Fujian, China.
Publication Type:Journal Article
Keywords: Lactobacillus coryniformis FZU63; aromatic components; black tea soup; fermentation; quality improvement
MeSH: Tea/chemistry*; Beverages/microbiology*; Camellia sinensis; Fermentation; Acids; Amino Acids; Glucose
From: Chinese Journal of Biotechnology 2022;38(12):4731-4743
CountryChina
Language:Chinese
Abstract: The tea beverages will be endowed with distinct aroma and taste, as well as various biologically active compounds including probiotic factors, when fermented with lactic acid bacteria (LAB). However, at present, few studies on the dynamics of flavors in tea soup at different fermentation stages were conducted. In this study, the composition of monosaccharides, aromatic components, free amino acids, and organic acids were measured, when the black tea beverages were fermented with Lactobacillus coryniformis FZU63 which was isolated from Chinese traditional kimchi. The results indicated that monosaccharides including glucose, fructose, mannose and xylose in black tea beverages are the main carbon sources for fermentation. In addition, the abundance of aromatic compounds in black tea soup are increased significantly at different fermentation stages, which endow the fermented black tea soup with fruit aroma on the basis of flowery and nutty aroma. Moreover, some bitter amino acids are reduced, whereas the content of sweet and tasty amino acids is elevated. Furthermore, the levels of lactic acid, malic acid, citric acid and other organic acids are accumulated during the fermentation. Additionally, sensory evaluation displays that black tea beverage is acquired with comprehensive high-quality after being fermented for 48 h. This study provides a theoretical basis to steer and control the flavor formation and quality of the fermented tea beverages during LAB fermentation.