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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
Published on: June 16, 2022
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Optimizing Lactic Acid Bacteria Fermentation for Enhanced Summer and Autumn Tea Quality
Xiaoli Mo1, Yingyu Chen2, Zhen Zeng1
1College of Horticulture, South China Agricultural University, Guangzhou 510642, China.
Foods (Basel, Switzerland)
|October 16, 2024
Summary
Optimizing lactic acid bacteria fermentation reduces summer tea's bitterness and astringency. This process enhances gamma-aminobutyric acid (GABA) levels and develops desirable floral and fruity aromas.
Area of Science:
- Food Science
- Agricultural Science
- Microbiology
Background:
- Summer tea consumption is a challenge for China's tea industry.
- Current quality enhancement focuses on cultivation, neglecting processing.
- Processing improvements are needed to boost summer and autumn tea quality.
Purpose of the Study:
- To optimize fermentation parameters for improved summer and autumn tea quality.
- To reduce astringency and bitterness while increasing gamma-aminobutyric acid (GABA).
Main Methods:
- Screened and optimized a blend of four lactic acid bacteria (LAB) strains.
- Conducted single-factor experiments to determine optimal processing conditions.
- Evaluated parameters: fixation, rolling, inoculation, glucose concentration, temperature, and duration.
Main Results:
- Optimal conditions: microwave fixation, heavy rolling, 1.8% LAB inoculation, 8.8% glucose, 36.5°C for 5 days.
- Fermentation reduced polyphenols by 26.89% and ester-type catechins.
- Gamma-aminobutyric acid (GABA) increased from 0.051 mg/g to 0.126 mg/g.
- Alcohols, with floral and fruity notes, became the dominant aroma compounds (54.63%).
Conclusions:
- Optimized LAB fermentation effectively reduces tea astringency and bitterness.
- The process significantly increases GABA content in summer and autumn teas.
- This method offers a viable strategy for enhancing the quality of less-consumed tea types.
