Utilization of Lactic acid bacteria isolated from traditional fermented tea

本报告继续我们的研究后愈合和发酵的lea是生产在东南亚北部地区和日本。对酸茶（一种酸酸的、不加盐的腌制茶）的中国文献检索显示，酸茶是由中国云南省西南部的山地部落通过两步发酵过程（在有氧和厌氧条件下）生产的，就像日本的goishicha一样。然而，我们的研究表明，目前的酸茶是在厌氧条件下通过一步发酵过程生产的，如缅甸的Lepet so，泰国和老挝的Miang，以及日本的Awa-bancha。现由西三版纳布琅山附近的布琅族和云南德宏的代族生产。还讨论了食用腌茶，包括凉盘茶和云南其他种类的腌茶盐茶。研究了茶茶素与消化系统中各种食物成分的相互作用。采用酒石酸亚铁法测定茶儿茶素的含量，将茶儿茶素与食品成分混合离心后的上清液采用高效液相色谱法测定茶儿茶素的成分。茶儿茶素与牛奶酪蛋白和牛白蛋白的混合物在茶儿茶素含量上有明显的差异。儿茶素成分分析表明，与乳酪蛋白、1%牛白蛋白和玉米淀粉混合的儿茶素中（-）表儿茶素没食子酸酯（Ecg）和(-)-表没食子酸儿茶素没食子酸酯（EGCg）含量较低。茶儿茶素溶液在紫外区的最大吸收波长为274.5 nm。与玉米淀粉和牛奶酪蛋白混合的儿茶素吸收谱带受7电子激发而向下移动，与3%牛白蛋白混合的儿茶素吸收谱带受π电子激发而向上移动；这些位移分别与吸收最大值处光密度的减小和增大相耦合。

This report continues our study of post-healed and fermented lea which are produced in the northern area of South-East Asia and Japan. A search of Chinese literature for Suancha (a sour, non-salted pickled tea) reported it to be produced by hill tribes in the south-west of Yunnan province in China by a two-step fermentation process (under aerobic and anaerobic conditions) like Goishi-cha in Japan. Our study, however, clarifies that, the present Suanchas are produced by a one-step fermentation process under anaerobic conditions like Lepet so in Myanmar, Miang in Thailand and Laos, and Awa-bancha in Japan. Suaneha is now produced by the Bulangzu living near Mt. Bulang in Xysanbanna and by the Daizu in Dehong province of Yunnan. Edible pickled teas, including Liangpan-tea and Yancha that is the other kinds of pickled tea in Yunnan are also discussed.The interaction between tea eatechin and various food constituents in the digestive system was investigated. The content of tea catechin was determined by the ferrous tartrate method, and the catechin components were evaluated by HPLC for the supernatant after centrifuging the mixture of tea calechin and a food constituent.An appreciable difference was found in the tea catechin content of mixtures of catechin with milk casein and bovine albumin. A catechin component, analysis showed that the contents of (-) epicatechin gallate (Ecg) and (-)-epigalloeatechin gallate (EGCg) were low in catechin mixtures with milk casein, 1% bovine albumin and corn starch. A tea catechin solution exhibited its absorption maximum at 274.5 nm in the ultraviolet region. The absorption bands of catechin mixtures with corn starch and milk casein were shifted down field due to excitation of the 7 electron, while the mixture with 3% bovine albumin was shifted up field due to excitation of the π electron; these shifts were respectively coupled with decreased and increased optical density at the absorption maxima.