Relationship between the Physiological Activity of Japanese Post-Fermented Teas and Lactic Acid Bacteria

Abstract

Post-fermented tea is a beverage or food made by fermenting tea leaves with microorganisms. Four types of post-fermented tea are traditionally produced in Japan. Three of these post-fermented teas are produced by lactic acid fermentation in the Shikoku region. Post-fermented tea has physiological activities such as antioxidant, antiallergic, and fat accumulation inhibitory effects. The composition of catechins in post-fermented tea differs from that in green tea. Compared to green tea, epigallocatechin, epigallocatechin gallate, epicatechin, and epicatechin gallate are reduced, and catechin polymers are formed in the post-fermented tea. In addition, post-fermented teas contain pyrogallol, γ-aminobutyric acid (GABA), and D-amino acids. The lactate fermentation of post-fermented teas on Shikoku Island involves Lactiplantibacillus plantarum and Lactiplantibacillus pentosus as the dominant species in the fermentation process. L. planratum and L. brevis isolated from Ishizuchi-kurocha, one of the post-fermented teas of Shikoku, contain amino acid racemases that produce D-amino acids. In addition, L. brevis has a high capacity for GABA production. Furthermore, L. plantarum is likely to produce bacteriocin. Lactic acid bacteria, represented by the L. plantarum group, play an essential role in the physiological activity of post-fermented tea, including lactic acid fermentation. An attempt has been made to create new post-fermented tea (brewed tea) based on traditional post-fermented tea production methods.