Utilization of Lactic acid bacteria isolated from traditional fermented tea

本报告继续我们对东南亚北部地区和日本生产的后愈合和发酵的LEA的研究。在中国文献中搜索酸茶(一种酸的、无盐的腌制茶)，发现它是由云南省西南部的山区部落中国通过两步发酵过程(在有氧和无氧条件下)生产的，就像日本的Goishi-cha一样。然而，我们的研究表明，目前的酸茶是在缅甸的Leet so、泰国和老挝的Miang以及日本的Awa-bancha等厌氧条件下一步发酵生产的。苏内哈现在是居住在芒特山附近的布朗祖人生产的。西三版纳的布郎和云南德宏省的傣族。探讨了两盘茶和云南盐茶等食用泡茶，探讨了茶儿茶素与消化系统各种食物成分的相互作用。用酒石酸亚铁法测定茶儿茶素的含量，用高效液相色谱法测定茶多酚与食品成分混合物离心后上清液中的儿茶素成分，发现茶儿茶素与牛奶酪蛋白、牛血清白蛋白混合物的茶儿茶素含量有显著差异。作为儿茶素的一种成分，分析表明，在儿茶素与牛奶酪蛋白、1%牛血清白蛋白和玉米淀粉的混合物中，(-)表儿茶素没食子酸酯(CG)和(-)表儿茶素没食子酸酯(EGCG)的含量很低。茶儿茶素溶液在紫外区的最大吸收波长为274.5 nm。儿茶素与玉米淀粉和牛奶酪蛋白混合物的吸收带由于7电子的激发而下移，而含有3%牛血清白蛋白的混合物由于π电子的激发而前移，这些位移分别与吸收极大处光密度的降低和增加相耦合。

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.