In this study, Aspergillus niger H-15 and yeast stain P1,the dominant microorganisms, isolated from Puer tea were used to ferment green tea in liquid. Results showed that the changes of active components during liquid fermentation were different from those of solid-state fermentation. During liquid fermentation, tea polyphenols and caffeine showed a small dynamic change. Content of amino-acid decreased from 0.58mg/mL to 0.14mg/mL, soluble sugar decreased from 13.38mg/mL to 11.34mg/mL, and pH droped from 4.93 to 3.25. Ester catechins were degraded and could not be detected by HPLC after 40h, and the non-galloylated catechins, such as EGC、DL-C、EC and GA increased significantly, their increase rate up to 589.9%、26.5%、139.9% and 219.4% respectively.
LIU Wen-yao
,
CHEN Zhong-zheng
,
LI Bin
,
FANG Xiang
. Studies on the Changes of Components of GreenTea by Mixed Liquid Fermentation[J]. Journal of Tea Science, 2011
, 31(3)
: 225
-229
.
DOI: 10.13305/j.cnki.jts.2011.03.009
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