Microbial fermented tea - a potential source of natural food preservatives

Authors:
Haizhen Mo, Yang Zhu, Zongmao Chen

Abstract:
Antimicrobial activities of microbially fermented tea are much less known than its health beneficial properties. These antimicrobial activities are generated in natural microbial fermentation processes with tea leaves as substrates. The antimicrobial components produced during the fermentation process have shown inhibitory effects against several food-borne and pathogenic bacteria. With the trend of increasing the use of natural and biological preservatives in food products, natural antimicrobial agents from microbially fermented tea may offer an innovative and interesting measure for such applications. However, a breakthrough in this field can only be realised after several critical aspects are clarified and further studied. Only then, the application of these potential, novel, and natural antimicrobial substances from microbially fermented tea can be industrialized. The present review describes some unique microbial fermentation of tea and the antimicrobial activities formed during the fermentation process. Moreover, future needs in research and development of these antimicrobial compounds from microbial fermentation of tea are discussed for potential industrial applications.



Country: China

Citation: Trends in food science & technology, 19(3), 124-130.

Study Mailing Address:
Department of Food Science, Henan Institute of Science and Technology, 453003 Xinxiang, Henan Province, China
b Food and Bioprocess Engineering Group, Wageningen University and Research Centre, P.O. Box 8129, 6700 EV, Wageningen, Netherlands
c Chinese Tea Research Institute, Chinese Academy of Agricultural Sciences, 310008 Hangzhou, Zhejiang Province, China

Date Updated: January 21, 2021