Microbial fermentation in fermented tea beverages: transforming flavor and enhancing bioactivity
Qing Guo, Jiayi Yuan, Shuqia Ding, Qing Nie, Qingqing Xu, Yuelan Pang, Xianjun Liao, Zhusheng Liu, Zhonghua Liu, Shuxian Cai
Abstract
This study mainly explores three types of fermented tea beverages: kombucha, known for its distinctive sweet and sour flavor; tea wine, valued for its rich taste and low alcohol content; and tea vinegar, notable for its unique vinegar aroma. These beverages are produced through fermentation using teas as a base, facilitated by yeast and acetic acid bacteria. The research investigates how these microbes utilize tea as a nitrogen source, enhancing the content of tea polyphenols, reducing caffeine, and generating a rich array of organic acids and volatile compounds. This process imparts fermented tea beverages with unique flavors and augmented health benefits. Moreover, the bacterial cellulose film created by the symbiotic relationship between yeast and acetic acid bacteria opens up innovative avenues for the deep processing and high-value utilization of tea leaves.