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한국과 중국 미생물 발효차의 미생물 군집분석 및 비교

A Comparison of the Microbial Diversity in Korean and Chinese Post-fermented Teas

김진아|김희식|성기철|임찬규|김천환|문두경|좌재호|송승엽|정영빈|장종옥|김병혁
한국미생물·생명공학회 (The Korean Society For Microbiology And Biotechnology)|2017.03|한국미생물·생명공학회지 (Microbiology and Biotechnology Letters)|제45권 제1호|pp. 71-80|DOI 10.4014/mbl.1702.02006

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참고문헌

키워드

teaCamellia sinensismicrobial communitydouble gradient-DGGEpost-fermented tea
주제분류생물학

초록

Tea is the most popular beverage in the world. The three main types are green, black, and post-fermented. Post-fermented teas are produced by the microbial fermentation of sun-dried green tea leaves (Camellia sinensis). In this study, the composition of the bacterial communities involved in the production of traditional oriental post-fermented teas (Korean algacha, dancha, and Chinese pu-erh) were investigated using 16S rRNA gene analysis. The dominant microorganisms present in the post-fermented teas included the α-proteobacteria Rhodobacteraceae and Sphingomonas, and the γ-proteobacteria Pantoea. Cluster analysis confirmed that the microbial populations present in both Korean and Chinese post-fermented teas grouped into the same class. Interestingly, the dominant microorganism present in the Korean postfermented teas was a bacterium, while for the Chinese post-fermented tea, it was a fungus.

Abstract

Tea is the most popular beverage in the world. The three main types are green, black, and post-fermented. Post-fermented teas are produced by the microbial fermentation of sun-dried green tea leaves (Camellia sinensis). In this study, the composition of the bacterial communities involved in the production of traditional oriental post-fermented teas (Korean algacha, dancha, and Chinese pu-erh) were investigated using 16S rRNA gene analysis. The dominant microorganisms present in the post-fermented teas included the α-proteobacteria Rhodobacteraceae and Sphingomonas, and the γ-proteobacteria Pantoea. Cluster analysis confirmed that the microbial populations present in both Korean and Chinese post-fermented teas grouped into the same class. Interestingly, the dominant microorganism present in the Korean postfermented teas was a bacterium, while for the Chinese post-fermented tea, it was a fungus.

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