Aspergillus niger를 이용하여 제조한 미생물 발효차의 발효 중 화학적 특성 변화

• 영문명: Chemical Changes of Microbial-Fermented Tea Manufactured with Aspergillus niger during Fermentation
• 발행기관: 한국차학회
• 저자명: 강대진(Dae-Jin Kang) 이성희(Sung-Hee Lee) 마승진(Seung-Jin Ma) 은종방(Jong-Bang Eun)
• 간행물 정보: 『한국차학회지』제16권 제3호, 81~87쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2010.12.30

영문 초록

Microbial-fermented tea (MFT) was prepared with A. niger (MFTAN) and its chemical characteristics were investigated during 30℃ at RH 80% for 35 days. Total chlorophyll and phenolic content of the MFTAN and the control, naturally microbial-fermented tea decreased during fermentation, but total nitrogen content was not influenced by culture. The Organic acids content of both teas were not significantly different. Caffeine content in the teas increased until 20 days during fermentation period and then decreased. It was also had same tendency in the change of total catechin content. The result showed that it is possible to manufacture the microbial-fermented tea with A. niger.

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Aspergillus niger microbial-fermented tea fermentation chemical characteristics