Changes of biochemical components during the fermentation process of dark tea, a microbial fermented tea
نویسندگان
چکیده
منابع مشابه
Ccxxxvii. the Fermentation Process in Tea Manufacture
THE fermentation of the tea leaf is a stage in the manufacturing process of tea which has received but little attention in the past. Various qualitative studies have been made at the several Tea Research Institutes but no thorough investigation has been made apart from that of Oparin et al. [1935]. Results in this field have a considerable commercial use and they are also ofinterest to the bioc...
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Fermentation is one of the key steps to produce high-quality black tea, during which the chemical compositions change dramatically. However, the dynamic changes of this sophisticated process are far from clear, and are often characterized through identifying a few compounds. A nontargeted metabolomics approach using Agilent ultrahigh performance liquid chromatography coupled with quadrupole tim...
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Four triterpenes were isolated from a traditional Japanese tea product produced by anaerobic microbial fermentation of heated green tea leaves (Camellia sinensis). Two of the compounds were novel and characterized by spectroscopic investigation to be 13,26-epoxy-3β,11α-dihydroxyolean-12-one and 3β,11α,13β-trihydroxyolean-12-one. Two known triterpenes were identified as taraxastane-3β,20β-diol a...
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Green tea kombucha made of sugar and single yeast was investigated for its antimicrobial activity and composition changes during fermentation. Individual and total tea polyphenols, caffeine, sucrose, reducing sugar, total sugar, pH, acetic acid and total acids, ethanol concentration, superoxide dismutase and hexokinase activities, yeast yield and antimicrobial activity were measured systematica...
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Tea is believed to be beneficial for health, and the effects of the fermentation process on its contributions to apoptosis and cell cycle arrest of gastric cancer cells have not been completely investigated. In this study, the chemical components in green tea, black tea and pu-erh tea aqueous extracts were analyzed and compared. The polysaccharide and caffeine levels were substantially higher i...
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ژورنال
عنوان ژورنال: The FASEB Journal
سال: 2008
ISSN: 0892-6638,1530-6860
DOI: 10.1096/fasebj.22.1_supplement.704.1