Research Progress on the Microbial Fermentation γ-Aminobutyric Acid Tea

DONG Mingjie, ZHANG Ziyou, LIN Kun, TANG Xiaoyan, GONG Fuming

Journal of Tea Science ›› 2026, Vol. 46 ›› Issue (3) : 411-423.

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PDF(558 KB)
Journal of Tea Science ›› 2026, Vol. 46 ›› Issue (3) : 411-423.
Review

Research Progress on the Microbial Fermentation γ-Aminobutyric Acid Tea

  • DONG Mingjie1, ZHANG Ziyou1, LIN Kun1, TANG Xiaoyan2, GONG Fuming1,*
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Abstract

The unique characteristics of γ-amino butyric acid (GABA) tea as a functional food resource have made it a popular healthy beverage and a hot topic in research. This paper reviewed the common strains of microbial fermentation of GABA tea, the research status and application technology of microbial fermentation of GABA tea, and the effects of metabolites on the quality and physiological health effects of GABA tea. Meanwhile, the future research and development of microbially fermented GABA tea were also prospected.

Key words

microbial fermentation / GABA tea / fermentation mechanism / health benefits

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DONG Mingjie, ZHANG Ziyou, LIN Kun, TANG Xiaoyan, GONG Fuming. Research Progress on the Microbial Fermentation γ-Aminobutyric Acid Tea[J]. Journal of Tea Science. 2026, 46(3): 411-423

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