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J Food Sci

Title:		Biotransformation of green tea (Camellia sinensis) by wine yeast Saccharomyces cerevisiae
Author(s):		Wang R; Sun J; Lassabliere B; Yu B; Liu SQ;
Address:		"Food Science and Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, Science Drive 3, Singapore, 117543. Mane SEA Pte Ltd, Biopolis Drive 3, Singapore, 138623. Natl. Univ. of Singapore Research Inst., No. 377 Linquan St., Suzhou Industrial Park, Suzhou, Jiangsu, 215123, China"
Journal Title:		J Food Sci
Year:		2020
Volume:		20200124
Issue:		2
Page Number:		306 - 315
DOI:		10.1111/1750-3841.15026
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"Wine yeast Saccharomyces cerevisiae 71B was used in fermentation of green tea to modulate the volatiles and nonvolatiles. After fermentation, higher alcohols, esters, and acids, such as isoamyl alcohol, isobutanol, ethyl octanoate, ethyl decanoate, octanoic, and decanoic acids were generated. Some key aroma compounds of tea including linalool, hotrienol, dihydroactinidiolide, and 2-phenylethanol increased significantly. Among these compounds, linalool and 2-phenylethanol increased by 1.3- and 10-fold, respectively, which impart floral and fruity notes to fermented green tea. Alkaloids including caffeine, theobromine, and theophylline were reduced significantly after fermentation, while the most important free amino acid in tea, theanine, was not metabolized by S. cerevisiae. Tea catechins decreased whereas gallic and caffeic acids increased significantly, resulting in the unchanged antioxidant capacity of the fermented green tea. Hence, this work highlighted the potential of using S. cerevisiae to modulate green tea aroma and nonvolatiles. PRACTICAL APPLICATION: A novel fermented tea is produced by yeast fermentation. Saccharomyces cerevisiae led to significant changes in tea volatiles and nonvolatiles. Antioxidant capacity remained stable after fermentation"
Keywords:		Acids/analysis/metabolism Alcohols/analysis/metabolism Biotransformation Camellia sinensis/metabolism/*microbiology Esters/analysis/metabolism Fermentation Odorants/analysis Plant Leaves/metabolism/microbiology Saccharomyces cerevisiae/*metabolism Tea/met;
Notes:		"MedlineWang, Rui Sun, Jingcan Lassabliere, Benjamin Yu, Bin Liu, Shao Quan eng 2020/01/25 J Food Sci. 2020 Feb; 85(2):306-315. doi: 10.1111/1750-3841.15026. Epub 2020 Jan 24"