Abstract
The pectinase enzymes isolated from Aspergillus spp., A. indicus, A. flavus and A. niveus were used for fermentation of tea leaves. The enzymes were purified and characterized. The effect of both crude enzyme preparation and purified pectinase enzymes on the improvement of tea leaf fermentation were determined in terms of theaflavin, thearubigin, high polymerized substances, total liquor colour, dry matter content and total soluble solids of the tea produced. The crude enzyme preparations obtained from ethanol precipitation were found to be more effective in improving tea leaf fermentation than the purified pectinase enzymes.
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