Study on the functional components and the new product of the microorganisms present in the post-heated fermented tea

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The separation of microorganisms in a "wooden large bucket" which is an important pointof Awa-bancha was done from the bottom of the bucket in the upper, central and fermentedareas. I was isolated in a selective medium of the various microorganisms isolated. Wereseparated and identified Lactobacillus pentosus, Lactobacillus plantarum, Enterococcus fecium and Enterococcus avium. DNA was extracted from each microorganismisolated using a QIAGEN Dneasy blood & tissue kit, 16S-rRNA analysis was performed using two primers. As a result, I have successfully revealed the nucleotide sequence 1494bp.On the other hand, I have examined the gelatin resolution of microorganisms isolated fromAwa-bancha. Thirty-two microbial species were isolated in the presence of gelatinolytic activity. MIBK layer was investigated by the discoloration of β-carotene coupled with the oxidation of linoleic acid (β-carotene anti-oxidative activity) and the scavenging activity of the DPPH radical.