Comprehensive Reviews in Food Science and Food Safety,
Journal Year:
2023,
Volume and Issue:
22(6), P. 5063 - 5085
Published: Oct. 18, 2023
Abstract
Liubao
tea
(LBT)
is
a
unique
microbial‐fermented
that
boasts
long
consumption
history
spanning
1500
years.
Through
specific
post‐fermentation
process,
LBT
crafted
from
local
cultivars
in
town
Guangxi
acquires
four
distinct
traits,
namely,
vibrant
redness,
thickness,
aging
aroma,
and
purity.
The
intricate
transformations
occur
during
involve
oxidation,
degradation,
methylation,
glycosylation,
so
forth,
laying
the
substance
foundation
for
distinctive
sensory
traits.
Additionally,
contains
multitudinous
bioactive
compounds,
such
as
ellagic
acid,
catechins,
polysaccharides,
theabrownins,
which
contributes
to
diverse
modulation
abilities
on
oxidative
stress,
metabolic
syndromes,
organic
damage,
microbiota
flora.
However,
research
currently
scattered,
there
an
urgent
need
systematical
recapitulation
of
manufacturing
dominant
microorganisms
fermentation,
dynamic
chemical
alterations,
underlying
health
benefits.
In
this
review,
current
progresses
peculiar
varieties,
traditional
modern
process
technologies,
basis
latent
bioactivities
were
comprehensively
summarized.
Furthermore,
present
challenges
deficiencies
hinder
development
LBT,
possible
orientations
future
perspectives
thoroughly
discussed.
By
far,
productivity
quality
remain
restricted
due
reliance
labor
experience,
well
incomplete
understanding
interactions
mechanisms
involved
processing,
organoleptic
quality,
bioactivities.
Consequently,
further
urgently
warranted
address
these
gaps.
Food Chemistry X,
Journal Year:
2024,
Volume and Issue:
22, P. 101516 - 101516
Published: May 29, 2024
In
this
study,
the
metabolic
profiles
of
traditional
craftsmanship
(TC)
Liupao
tea
presented
great
changes
at
different
processing
stages.
The
contents
flavonoids
and
their
glycosides
generally
exhibited
a
continuing
downward
trend,
resulting
in
sensory
quality
TC-Liupao
gradually
improved.
However,
taste
faded
when
piling
exceeded
12
h,
as
result
excessive
degradation
some
key
flavor
substances.
Therefore,
it
could
be
deduced
that
for
10
h
might
optimum
formation
tea.
Sphingomonas,
Acrobacter,
Microbacterium,
Methylobacterium
were
dominant
bacteria
during
piling.
correlation
analysis
between
differential
metabolites
showed
only
Sphingomonas
Massilia
significantly
correlated
to
metabolites,
demonstrating
had
less
effect
on
transformation
metabolites.
Thus,
structure
change
process
mainly
attributed
high
temperature
humidity
environment.
Foods,
Journal Year:
2023,
Volume and Issue:
12(18), P. 3414 - 3414
Published: Sept. 13, 2023
Tea
is
the
most
popular
and
widely
consumed
beverage
worldwide,
especially
black
tea.
Summer
tea
has
a
bitter
astringent
taste
low
aroma
compared
to
spring
due
higher
content
of
polyphenols
lower
amino
acids.
Microbial
fermentation
routinely
used
improve
flavor
various
foods.
This
study
analyzed
relationship
between
quality
tea,
metabolic
characteristics,
microbial
communities
after
stuck
in
summer
Stuck
decreased
bitterness,
astringency
sourness,
freshness,
increased
sweetness,
mellowness,
smoothness
The
also
changed
from
sweet
floral
fungal,
with
significant
improvement
overall
quality.
Metabolomics
analysis
revealed
changes
551
non-volatile
345
volatile
metabolites
fermentation.
contents
compounds
were
decreased.
Sweet
saccharides
aromatic
lipids,
acetophenone
isophorone
that
impart
fungal
showed
marked
increase.
These
are
result
activities,
secretion
extracellular
enzymes.
Foods,
Journal Year:
2024,
Volume and Issue:
13(22), P. 3580 - 3580
Published: Nov. 9, 2024
Tea,
one
of
the
world's
most
consumed
beverages,
has
a
rich
variety
sensory
qualities
such
as
appearance,
aroma,
mouthfeel
and
flavor.
This
review
paper
summarizes
chemical
volatile
compositions
different
tea
infusions
including
black,
green,
oolong,
dark,
yellow,
white
teas
based
on
published
data
over
past
4
years
(between
2021
2024),
largely
focusing
methodologies.
highlights
relationships
among
processing
methods
their
resulting
profiles.
Environmental
handling
factors
during
processing,
fermentation,
roasting,
drying
are
known
to
play
pivotal
roles
in
shaping
unique
flavors
aromas
types
tea,
each
containing
wide
compounds
enhancing
specific
characteristics
like
umami,
astringency,
sweetness,
fruity
or
floral
notes,
which
may
correlate
with
certain
groups
compositions.
The
integration
advanced
analytical
methods,
high-performance
liquid
chromatography
(HPLC)
gas
chromatography-mass
spectrometry
(GC-MS),
traditional
analysis
techniques
was
found
be
essential
evaluation
composition
attributes
teas.
Additionally,
emerging
approaches
near-infrared
spectroscopy
(NIRS)
electronic
show
potential
modern
evaluation.
complexity
necessitates
development
combined
using
both
human
for
comprehensive
better
understanding
quality.
Journal of Food Science,
Journal Year:
2023,
Volume and Issue:
88(10), P. 4230 - 4246
Published: Aug. 25, 2023
Abstract
Tank
fermentation
is
a
novel
approach
to
fermenting
teas;
however,
the
species
of
microorganisms
present
remain
unclear.
The
microbial
community
composition
Liupao
tea
at
various
stages
tank
was
analyzed
using
high‐throughput
sequencing.
Sphingomonas
,
Aquabacterium
Pelomonas
Acinetobacter
Blastobotrys
Aspergillus
Debaryomyces
and
Aureobasidium
were
predominant
genera,
which
different
from
pile
fermentation.
Fifteen
genera
(including
Lactobacillus
Candida
Allobaculum
Flavobacterium
Caulobacter
Rasamsonia
)
identified
as
biomarkers.
PICRUSt
analysis
predicted
that
most
abundant
functional
genes
related
metabolism
carbohydrates,
amino
acids,
cofactors,
vitamins,
other
secondary
metabolites.
Using
pure
culture
method,
283
strains
isolated
fermentation,
representing
20
29
bacteria,
11
18
fungi.
Most
dominant
Staphylococcus
by
sequencing
also
isolated.
Of
these,
olei
luchuensis
niger
aculeatus
amstelodami
adeninivorans
metapsilosis
blankii
beneficial
might
be
used
ferment
tea.
This
study
provides
basis
for
development
processing
technologies
utilization
in
production
dark
teas.
Practical
Application
Microbial
diversity
tank-fermented
reported
first
time.
8
genera.
species,
functions
potential
risks
revealed.
We
clarified
differences
between
LWT,
Journal Year:
2024,
Volume and Issue:
204, P. 116449 - 116449
Published: July 1, 2024
Tank
fermentation
is
a
novel
technology;
however,
the
role
of
microorganisms
in
Liupao
tea
quality
unknown.
Using
high-throughput
sequencing,
untargeted
metabolomics,
and
targeted
absolute
quantification,
microbial
community,
chemical
profile,
metabolites,
metabolic
pathway
were
discovered.
Sphingomonas,
Aquabacterium,
Wolbachia,
Blastobotrys,
Aspergillus,
Rasamsonia,
Candida
found
to
be
most
common
microorganisms,
throughout
fermentation,
Blastobotrys
was
dominant
fungal
genus.
A
total
40
compounds
identified
as
differentially
changed
metabolites
(p
<
0.05,
VIP
>1)
(VIP:
variable
important
projection)
significantly
contributing
tank
flavonoids
amino
acid
derivatives
decreased,
while
nucleotides
increased.
Gallic
acid,
EGCG,
CG,
EGC,
EC,
etc.
could
markers
assess
degree
or
completion
fermentation.
There
significant
0.01)
correlations
between
populations
with
Sphingomonas
being
associated
27
12
metabolites.
The
pathways
catechins,
flavonoids,
elucidate
factors
influencing
formation.
This
research
improved
our
understanding
how
processing
affects
its
composition
