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Journal of Tea Science ›› 2018, Vol. 38 ›› Issue (5): 496-507.doi: 10.13305/j.cnki.jts.2018.05.007

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Effects of Co-fermentation by Eurotium cristatum and Lactobacillus plantarum on the Quality of Green Tea Liquid Beverage

TU Zheng1, MEI Huiling2, LI Huan1, LIU Xinqiu1, Emmanuel Arkorful1, ZHANG Caili1, CHEN Xuan1, SUN Kang1, LI Xinghui1,*   

  1. 1. Tea Research Institute, Nanjing Agricultural University, Nanjing 210095, China;
    2. Jiangsu Key Laboratory of Solid Organic Waste Utilization, Nanjing 210095, China
  • Received:2018-02-26 Revised:2018-04-02 Online:2018-10-15 Published:2019-10-15

Abstract: In order to inhibit the degradation of catechins in fermented green tea liquid beverage fermented by E. cristatum, the co-fermentation of L. plantarum and E. cristatum to green tea liquid beverage was conducted. The processing technology was optimized by response surface methodology. Besides, high performance liquid chromatography (HPLC) and headspace solid-phase microextraction tandem mass spectrometry (HS-SPME/GS-MS) method were used to detect the catechin contents and aroma components in the combined fermented green tea liquid beverage. The results showed that under the premise of 10βg·L-1 of dry tea and 10βmL·L-1 of E. cristatum, the optimal technological conditions for the combined fermentation of green tea liquid beverage were L. plantarum 20βmL·L-1, sucrose 75βg·L-1, and stationary fermentation at 30℃ for 3 days. The total catechin concentration in the joint fermented green tea liquid beverage under this process was 1β419.94βμg·mL-1, which was significantly higher than unfermented green tea liquid beverage (848.72βμg·mL-1) (P<0.05). And the contents of alcohol compounds (30.27%), aldehyde compounds (15.25%), hydrocarbon compounds (11.35%), ester compounds (9.86%) and ketone compounds (9.01%) were significantly increased (P<0.05) compared with unfermented green tea liquid beverage.

Key words: L. plantarum, E. cristatum, aroma component, catechin, green tea liquid beverage

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