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Curr Res Food Sci

Title:		The investigation on the characteristic metabolites of Lactobacillus plantarum RLL68 during fermentation of beverage from by-products of black tea manufacture
Author(s):		Li R; Luo W; Liu Y; Chen C; Chen S; Yang J; Wu P; Lv X; Liu Z; Ni L; Han J;
Address:		"Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China. Fujian Research Institute of Cereal and Oil Science and Technology, Fuzhou, 350025, China. Fujian Vocational College of Agriculture, College of Modern Agricultural Engineering, Fuzhou, 350303, Fujian, China"
Journal Title:		Curr Res Food Sci
Year:		2022
Volume:		20220826
Issue:
Page Number:		1320 - 1329
DOI:		10.1016/j.crfs.2022.07.014
ISSN/ISBN:		2665-9271 (Electronic) 2665-9271 (Linking)
Abstract:		"At present, lactic acid bacteria (LAB) fermentation is commonly considered as an effective strategy to remarkably drive the improvement of flavor and nutritional value, and extend shelf-life of fermented foods. In this study, the by-product of tea manufacture, including broken tea segments and tea stalk, was used to produce fermented tea beverages. In addition, the residual components of matrices and bacterial metabolites were measured, as well as the sensory quality of the beverage was evaluated. Subsequently, the determination of monosaccharides, volatile aroma profile, free amino acids, biogenic amines and organic acids, and several functional substances involving gamma-aminobutyric acid (GABA), polyphenols, caffeine and L-theanine were carried out. The results revealed that glucose, fructose, mannose and xylose are principal carbon source of Lactobacillus plantarum RLL68 during the fermentation; moreover, the abundance of aromatic substances is varied dramatically and the characteristic flavors of the beverages, particularly fermentation for 48 h and 72 h, are imparted with sweet and fruity odor on the basis of initial nutty and floral odor; Meanwhile, the organoleptic qualities of fermented beverages is also enhanced. Furthermore, the levels of organic acids and GABA are elevated, while the bitter amino acids, as well as some bioactive substances including tea polyphenols and L-theanine are declined; Besides, the caffeine level almost remains constant, and quite low levels of various biogenic amines are also observed. The results of this study will provide the theoretical basis to steer and control the flavor and quality of the fermented tea beverages in the future"
Keywords:		By-products of black tea manufacture Characteristic metabolites Fermentation Lactobacillus plantarum RLL68 Quality control;
Notes:		"PubMed-not-MEDLINELi, Ruili Luo, Weibo Liu, Yifeng Chen, Chi Chen, Shunxian Yang, Jie Wu, Peifen Lv, Xucong Liu, Zhibin Ni, Li Han, Jinzhi eng Netherlands 2022/09/09 Curr Res Food Sci. 2022 Aug 26; 5:1320-1329. doi: 10.1016/j.crfs.2022.07.014. eCollection 2022"