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Modulation effects of microorganisms on tea in fermentation

文献类型： 外文期刊

作者： Hu, Ting 1 ; Shi, Shuoshuo 1 ; Ma, Qin 2 ;

作者机构： 1.Wuhan Inst Technol, Sch Environm Ecol & Biol Engn, Key Lab Green Chem Proc, Hubei Key Lab Novel Reactor & Green Chem Technol,M, Wuhan, Peoples R China

2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou, Peoples R China

关键词： tea beverage; microbial fermentation; tea polyphenols; biological activity; sensory characteristics

期刊名称：FRONTIERS IN NUTRITION （ 影响因子：6.59； 五年影响因子：6.873 ）

ISSN： 2296-861X

年卷期： 2022 年 9 卷

页码：

收录情况： SCI

摘要： Tea is a popular traditional drink and has been reported to exhibit various health-promoting effects because of its abundance of polyphenols. Among all the tea products, fermented tea accounts for the majority of tea consumption worldwide. Microbiota plays an important role in the fermentation of tea, which involves a series of reactions that modify the chemical constituents and thereby affect the flavor and bioactivities of tea. In the present review, the microorganisms involved in fermented tea and tea extracts in the recent studies were summarized and the modulation effects of microorganisms on tea in fermentation, including polyphenols composition and content, biological activities and sensory characteristics, were also critically reviewed. It is expected that the data summarized could provide some references for the development of microbial fermented tea drinks with specific nutrition and health benefits.

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