Tea Production Research Articles

The Cultural Ostracism Of Indian Nepalis And Their Crusade For Identity In The Indian Landscape

India is a land of diverse cultures, witnessing a massive influx of people from all ages. Many historical events in the past led to the migration of various ethnicities from the neighbouring countries in India. One of the significant events was the 'Anglo-Nepalis war' of 1814 followed by the acquisition of Darjeeling by the British in the year 1835, which led to the massive migration of Nepalis1 into India. The large-scale influx resulted from the 'British colonial' demand for brave soldiers and plantation workers for tea estates. Later in 1950, the 'open border' concept in the India-Nepal Treaty of Peace and Friendship, added to the migration history. Since then, the Nepalis have dispersed and become a part of the social structure of Indian society. In the early 19th century, the influx was mainly of the janajatis2 (indigenous people) from Nepal and a few groups geographically belonging to the Himalayan areas. The immigrants geographically dispersed themselves in the areas bordering India and Nepal. Their diaspora resulted in a shift in their lifestyle and culture. At present, they are widespread in various parts of India, struggling to create a niche identity for themselves. Though they belong to India, they are not socially recognized as Indian. To an extent, the contribution of Indian-Nepalis to the military is prevalent but what remains unknown is the question of their identity of being 'an Indian'. Therefore, this paper intends to explore the Indian Nepali community’s contribution to India, the intercultural exchange, their influence on Indian cuisine and culture, and their fight for acceptance as true Indians in their own nation. Further, by examining the socio-cultural dynamics, the community’s migration pattern, and processes of cultural assimilation, this study aims to highlight the community’s efforts to overcome marginalisation and assert their identity within the broader Indian landscape

Occupational Health Hazard among the Tea Garden Workers- A Study in a District Of Upper Assam

A healthy occupational environment is important for the wellbeing being of the working society. Occupational Health Hazards refer to the risks or negative impact to the health as well as safety and security at work place. The workers in tea plantation have to perform different types of works in different settings and confront physical. Chemical, biological, mechanical hazards etc. women are more vulnerable to these types of works. Therefore, a study has been conducted among the garden workers of Sessa Tea Estate of Dibrugarh District, Assam in order to identify the potential risks and different types of occupational health hazards faced by the tea garden workers at workplace. For this, primary data have been collected from 280 workers of either sex through sampling method

India's Tea Export Potential: Stirring up Global Trade Opportunities

India's tea industry, a significant player in the global market, is poised for growth amidst evolving trade dynamics. This paper explores India's tea export potential by examining production, export trends, and competitiveness on a global scale. In 2022, global tea production reached 6,422 million kilograms, with China and India being the largest producers, while Kenya led in exports. India, the second-largest producer and fourth-largest exporter, shipped tea worth approximately USD 706 million, primarily to the UAE, Iraq, Russia, the USA, and the UK. Methodologically, this study utilizes a gravity model with PPML estimation to analyze India's tea exports to 173 trading partners from 2004 to 2021, addressing zero trade observations. Revealed Comparative Advantage (RCA) and Revealed Symmetric Comparative Advantage (RSCA) indices are employed to assess competitiveness, revealing an upward trend in India's comparative advantage. Transitional probabilities provide insights into shifting trade patterns, indicating significant market instability in countries like Germany and the UK. The analysis also includes estimation results highlighting the impact of GDP, geographical distance, population, and other factors on India's tea exports. Results demonstrate that India has considerable potential to expand tea exports to 118 countries, with high prospects in Uzbekistan, the USA, France, Hong Kong, and Italy. Current export strategies focus on saturated markets, underscoring the need to explore untapped regions to maximize trade opportunities. This study highlights the necessity for India to diversify its export destinations to enhance its global trade footprint and leverage its growing competitiveness in the tea sector.

Exploration of the prebiotic potential of black tea infusion powder on the human gut microbiota in vitro

Black tea is well known for its health-promoting properties, which are mostly attributed to its polyphenol content. Black tea polyphenols are mostly non absorbable and thus readily reach the colon, where they come in contact with the gut microbiota. Several gut microbial species are able to metabolize these polyphenols, which results in bioactive metabolites on the one hand and alterations in microbial community composition on the other. To date, most studies regarding the impact of black tea on the gut microbiota have used a limited set of endpoints. In this study, a more detailed view on the potential prebiotic effects of black tea was generated. The impact of black tea infusion powder on the composition and activity of the human gut microbiota was compared to that of inulin, by applying both products in the Mucosal Simulator of the Human Intestinal Microbial Ecosystem (M-SHIME®). The results indicated that black tea infusion powder increased acetate and butyrate production, though less than inulin. The black tea infusion powder also increased microbial diversity in most colon regions and stimulated several butyrate- and propionate-producing species, next to the well-known probiotic Bifidobacterium, as identified through metagenomic sequencing. In addition, the metabolic fingerprint of the gut microbiota was beneficially altered, compared to the control, especially by the black tea product. Finally, both the black tea infusion powder and inulin increased the gut microbiota's barrier strengthening properties. Together these results indicate that black tea infusion powder has the potential to function as a prebiotic in humans.

Climate Variability and the Resilience of Smallholder Tea Production in the East Usambara Mountain Farming System, Tanzania

The complexities of climate change are well-known, and it has immediate and long-term consequences on the environment and natural resources. This global concern adversely affects sustainable development sectors and economic systems including the agricultural sector. The tea sector is among the largest export crops contributing to earnings and revenues. Its production has been declining, and the reasons behind this decline remain unclear. This study proposed to explore the influences of climate variability on the current productivity trend of smallholder tea farmers in Tanzania. The study involves quantitative data analysis, collected from 1990 to 2020 including monthly precipitation, temperature statistics, and Greenleaf production gathered as secondary data from the Tea Research Institute of Tanzania and the Tea Board of Tanzania. The study found that rainfall and temperature change significantly influence smallholder farmers' tea production in the East Usambara Mountains. The optimal climate elements (temperature and precipitation) positively improve smallholder farmers' tea production. In contrast, extreme climate variability triggers negative effects on tea production when precautions and adaptation measures are not considered. To summarize, it is recommended that farmers engage in different programs and training sessions to enhance their perception and adaptability to climate change.

Green Innovation Strategies, Environmental Regulations and Competitive Advantage of Tea Processing Firms in Rift Valley Region, Kenya

Green Innovation Strategies, Environmental Regulations and Competitive Advantage of Tea Processing Firms in Rift Valley Region, Kenya

Comparison of Waste from Different Types of Tea to Dried Butterfly Pea Flower

At present, the bioactive compounds of teas are well established and there are more attempts to apply tea as a functional drink or food supplement. In addition, during tea processing, tea waste, including broken tea leaves, buds and stems, is generated and disposed to the environment. The present study aimed to compare the quality of tea waste generated in full fermentation (raw Pu-erh tea, ripen Pu-erh tea and Anhua dark tea) and non-fermentation (green tea) processings in comparison with dried butterfly pea flower (DBPF) (non-Camellia sinensis). The results showed that total flavonoid (TFC) was found to be the highest in raw Pu-erh tea at 474.470 ± 47.173 mg RE/g, followed by ripened Pu-erh tea, green tea, Anhua dark tea, and DBPF, respectively. Similarly, raw Pu-erh tea also had the highest total phenolic (TPC) at 608.090 ± 2.795 mg GAE/g, followed by green tea, Anhua dark tea, ripen Pu-erh tea, and DBPF, respectively. On the other hand, total polysaccharides (TPS) content in DBPF was the highest among samples, whereas that of raw Pu-erh tea was the lowest. According to the HPLC analysis, caffeine (CF) was the major catechin found in all types of tea waste and the total catechin content was in the order of raw Pu-erh > ripen Pu-erh tea > green tea > Anhua dark tea which was in agreement with the TPC results. However, the types of catechin were different in each sample. It is noteworthy that there was no CF in DBPF, and major catechin found in DBPF was catechin gallate. Likewise, antioxidant ability determined by DPPH was the most superior in raw Pu-erh tea, followed by green tea, ripen Pu-erh tea, Anhua dark tea and DBPF, respectively. ORAC antioxidant capacity was highest in the green tea, while that in raw Pu-erh tea, ripen Pu-erh tea and Anhua dark tea was lower but not significantly different, as expected, DBPF possessed the lowest ORAC antioxidant capacity. Finally, it can be said that the potential for tea waste to be a valuable source of antioxidants varies depending on the tea processing, and the plant variety also had an impact on the characteristics of the tea samples.

Experimental Assessment of Energy Potentials from Tea Wastes as a Source of Energy: A Case of Itona Tea Factory in Tanzania

Tea processing is an energy-intensive process. However, high agricultural productivity and subsequently the growth of the green revolution have been made possible only by a large amount of energy inputs, especially those from fossil fuels, wood fuels, and electricity. With recent price rise and scarcity of these fuels there has been a trend towards use of alternative energy sources such as waste (agricultural waste) to energy that could solve both energy and environment issues. Moreover, these energy resources have not been able to provide an economically viable solution for agricultural applications so long as they seem to contain amount of energy which can be source of energy to be used in various factories in rural areas through gasification process. A gasifier is normally fuel specific system and it is tailored around a fuel rather than the other way round. Hence, this paper presents an experimental assessment of energy potentials from tea wastes available at Itonaa Tea Factory for tea drying processes as important data for agricultural wastes. The experimental measurement of energy potential from tea wastes was done using bomb calorimeter, muffle furnace and energy balances to determine calorific value moisture content and energy potentials of tea waste respectively. The findings indicate that the combined energy potential of factory and garden tea waste was found to be 2.78x10<sup>8</sup>kWh, and corresponding electrical energy was estimated to be 2.78x10<sup>7</sup>kWh which is enough for tea drying process in tea manufacturing plant. The total energy used in the production of tea was discovered to be equal 3.5 - 7.5 kWh/kg of made tea. Thus, total energy consumption (4.5 kWh/kg of made tea) for processing of 9.6 x 10<sup>6</sup> kg of tea from 4.5 x 10<sup>3</sup> hectares of tea plantation in Mufindi for the period of 2021-2022 was 4.32x10<sup>7</sup> kWh. Thus, with the proper utilization of energy conversion technology of tea waste, part of the energy requirement in processing of tea could be met reducing environmental challenges associated with both wood fuel burning and tea waste disposal.

Hyperspectral guidance for summer tea processing: Enhancing taste and aroma through short‐term cycled heaping

AbstractTo reduce the unpleasant flavor in tea infusion made from summer fresh leaves and lessen tea resource wastage, a short‐term cycled heaping method, addressing the temperature/moisture variations during prolonged heaping, was introduced to produce high‐quality yellow tea with significantly enhanced taste and aroma. Furthermore, a hyperspectral approach was developed to anticipate such improvements. Specifically, short‐term cycled heaping reduced summer tea's astringency and bitterness while increasing sweetness. Using near‐infrared spectroscopy, the multiplicative scatter correction (MSC)–support vector machine (SVM) model predicted tea umami with 66.25% precision and richness with 77.64% accuracy via standard normal variate (SNV)–SVM, based on epigallocatechin (EGC), epicatechin (EC), and gallocatechin gallate (GCG) variations. Aroma enhancement was forecasted by a hyperspectral–electronic nose regression model, achieving over 81.50% prediction accuracy for summer tea aromas in the visible spectrum and surpassing 73.45% in the near‐infrared domain, primarily attributed to pentanal, propanal, toluene, ethyl propionate, and 2,3‐pentanedione variations. Overall, hyperspectral‐guided summer tea processing, particularly for summer‐harvested leaves, shows potential in offering a valuable screening tool, enhancing quality, and efficiency in the tea industry and promoting sustainable development.

Alternative splicing of CsbHLH133 regulates geraniol biosynthesis in tea plants.

Geraniol is one of the most abundant aromatic compounds in fresh tea leaves and contributes to the pleasant odor of tea products. Additionally, it functions as an airborne signal that interacts with other members of the ecosystem. To date, the regulation of the geraniol biosynthesis in tea plants remains to be investigated. In this study, a correlation test of the content of geraniol and its glycosides with gene expression data revealed that nudix hydrolase, CsNudix26, and its transcription factor, CsbHLH133 are involved in geraniol biosynthesis. In vitro enzyme assays and metabolic analyses of genetically modified tea plants confirmed that CsNudix26 is responsible for the formation of geraniol. Yeast one-hybrid, dual-luciferase reporter, and EMSA assays were used to verify the binding of CsbHLH133 to the CsNudix26 promoter. Overexpression of CsbHLH133 in tea leaves enhanced CsNudix26 expression and geraniol accumulation, whereas CsbHLH133 silencing reduced CsNudix26 transcript levels and geraniol content. Interestingly, CsbHLH133-AS, produced by alternative splicing, was discovered and proved to be the primary transcript expressed in response to various environmental stresses. Furthermore, geraniol release was found to be affected by various factors that alter the expression patterns of CsbHLH133 and CsbHLH133-AS. Our findings indicate that distinct transcript splicing patterns of CsbHLH133 regulate geraniol biosynthesis in tea plants in response to different regulatory factors.

The potential of dried Ginkgo Biloba leaves as a novel ingredient in fermented beverages of enhanced flavour and antioxidant properties

Fermentation enhances the nutritional profile of foods and beverages like beer, wine, and fermented teas. Ginkgo biloba, long utilized for its health-enhancing properties, contains bioactive compounds like terpene trilactones and flavonoids, known for their antioxidant and neuroprotective effects. This study explores the feasibility of using dried Ginkgo biloba leaves in SCOBY-mediated fermentation to produce novel health-promoting beverages similar to kombucha. Infusions of dried Ginkgo biloba leaves with varying sugar concentrations are fermented over 21 days. Results showed that these beverages exhibited potent antioxidant properties, notably higher than tea-kombucha, attributed to increased polyphenol content. HPLC analysis identified significant levels of bioactive compounds such as catechin and apigenin. Sensory evaluation highlighted optimal acceptance of the seven-day fermented product. This research underscores the potential of Ginkgo biloba as a functional ingredient in fermented beverages, offering a healthier alternative to conventional soft drinks.

MANAJEMEN PENINGKATAN VALUE ADDED BUAH OKRA MENJADI PRODUK KHAS OLAHAN TEH DAN KOPI DI KBUPATEN JEMBER

The Okra plant is a herbal plant that contains various benefits and is one of the plants produced in large quantities in the Jember Regency area. One of the benefits of okra fruit is to prevent diabetes. However, even though it has various benefits, this fruit is often underestimated and is not even known by various groups in Jember or other areas. Therefore, this research is intended to improve the management of okra fruit so that it can provide high added value as a superior herbal product in Jember Regency. This research uses descriptive qualitative methods. The data used are primary and secondary data, as well as data collection techniques carried out by observation, interviews and literature reviews. The research results show that good management of okra fruit can make the fruit a processed herbal tea and coffee product which has a high selling price and is useful for health.

Citra Merek dan Kualitas Produk terhadap Minat Beli Ulang pada Teh Pucuk Harum di Kota Bandung

The purpose of this study is to examine the effect of brand image and product quality on repurchase intention of Pucuk Harum tea in the city of Bandung. This research instrument has gone through the stages of validity and reliability testing, classical assumption testing, and multiple regression testing. This study will involve samples and consumer populations with an age range of 17 to 56 years. The focus of the research area is the city of Bandung, where Pucuk Harum tea products are products that are already well-known in the city of Bandung and are the objects of this study. The number of samples in this study was set at a minimum of 120 people. This type of research uses a quantitative approach. The analysis tool used to test the data instrument uses SPSS software version 25. The results of the study indicate that brand image and product quality have a positive and significant effect on repurchase intention simultaneously, this study is expected to be useful for managers of objects that are assessed regarding the design of relevant strategies or programs. Keywords: Brand Image, Product Quality, Repurchase Intention

Large loss of reactive nitrogen and the associated environmental damages from tea production in China

Tea (Camellia sinensis L.), the most popular beverage worldwide and an important cash crop in China, plays a crucial role in the socio-economic landscape. Reactive nitrogen (Nr) loss from tea cultivation in China has become a major environmental problem due to the high input of N fertilizers. However, the scale of the Nr loss and its environmental impact on tea production in China remains unknown. Hence, we conducted a comprehensive meta-analysis of ammonia volatilization (NH3), nitrogen oxide (NOx), nitrous oxide (N2O) emissions, N leaching (total nitrogen, TN), and N runoff (TN) losses in tea plantations in China. The total Nr loss in Chinese tea plantations was 376 Gg yr−1 (149 kg N ha−1 yr−1) in 2014, with N leaching, NH3 volatilization, N2O emissions, NOx emissions, and N runoff losses accounting for 52.2 %, 33.2 %, 7.5 %, 5.4 %, and 1.7 %, respectively. The total Nr loss-related environmental damage cost of tea cultivation reached 9.53 billion CNY yr−1 in 2014, which was 7.7 % of the total tea production output value. The bulk of the environmental damage cost was attributed to NH3 volatilization (49.1 %), N2O emissions (24.9 %), and N leaching (19.2 %). Large Nr losses occurred during tea production in Sichuan, Hubei, Guizhou, Yunnan, Zhejiang, and Hunan provinces, accounting for 17.7 %, 17.0 %, 13.4 %, 10.7 %, 7.6 %, and 7.0 % of the total Nr losses in China, respectively. Our analysis showed that the adoption of integrated nutrient management reduced N fertilizer inputs to 300 kg N ha−1, lowered Nr loss from 376 Gg to 172 Gg yr−1, and reduced the environmental damage cost of N loss by 45.4 %. These findings, along with detailed data on the N balance of tea cultivation, provides critical information needed to develop effective region-specific N nutrient management practices and policies for sustainable and profitable tea crop production in China, and possibly in other similar geographies.

Comprehensive assessment for species authenticity, pesticide residual, and fungal contamination characteristics of Panax herbal tea

Adulteration, pesticide residues, and fungal contamination are the three key factors affecting herbal medicine safety. Herbal tea is a healthy beverage containing bioactive molecules and is one of the derivatives of medicine food homology herbal medicine. However, these three factors are often ignored in the herbal tea industry. In this study, 171 commercially available Panax herbal tea products were tested. The findings revealed that the target Panax ingredient in the herbal tea products was adulterated by Platycodon grandiflorum or the mixed-using of Panax genus species, with an adulteration rate of 25.1%. The pentachloronitrobenzene (PCNB) pesticide residue rate was 78.4% in the 171 Panax herbal tea products. Two samples demonstrated obvious fungal contamination. Among the 171 Panax herbal teas, 98 samples were qualified with the correct species, qualified pesticide residues, and no fungal contamination (eyeballing). The present investigation not only sheds light on the three key factors exerting a significant impact on herbal tea safety but also provides a reference for the comprehensive evaluation of herbal tea, thereby facilitating the development of this industry.

Effect of Streptomyces costaricanus Strain A-m1 as a Bioinoculant on Tea Garden Soil and Tea Quality

Chemical fertilization is usually associated with some unreasonable problems that affect the sustainable production of tea gardens. The micro-organism fertilizer created from plant growth-promoting microbes (PGPM) integrates the beneficial properties of functional micro-organisms and bioinoculants. Application of PGPM can activate soil nutrients, prevent soil-borne diseases, and promote crop growth, thus improving crop quality and yield. In this study, the effects of bioinoculants composed of Streptomyces costaricanus strain A-m1 on the properties, enzyme activity, and micro-organisms of soil in a tea garden and on the chemical composition and production of tea were investigated. The present results showed that the application of A-m1 bioinoculant could increase the activities of urease, protease and catalase, the content of alkali-hydrolyzable nitrogen, and the number of bacteria, fungi, and actinomycetes in tea garden soil. After application, the free amino acid content, 100-bud weight, and bud density of spring tea were also elevated. In the year of fertilization, the treatment composed of 70% bioinoculant + 30% chemical fertilizer showed the best effects on soil physical and chemical properties, enzyme activity, culturable microbial counts, and tea quality. A high ratio of organic to chemical fertilizer coapplication can significantly improve the growing conditions for tea plants, reduce the use of chemical fertilizers, improve the efficiency of nutrient utilization, and enhance both the yield and quality of tea. One year after fertilization, the 50% bioinoculant + 50% chemical fertilizer was more conducive to enhancing the quality of tea, while the 30% bioinoculant + 70% chemical fertilizer was more beneficial for improving the production of tea. A high ratio of chemical to bioinoculant coapplication is more favorable for maintaining high yield and quality in tea production, achieving healthy and sustainable tea garden management. The application of A-m1 bioinoculant will reduce the use of chemical fertilizers, improve the utilization efficiency of soil nutrients, and increase the production and quality of tea, contributing to the sustainable production of tea gardens.

Comparison of Total Phenolic Content in Green Tea Kombucha (Camellia sinensis) and Lavender Flower Kombucha (Lavandula angustifolia) Using UV-VIS Spectrophotometry

Kombucha is a fermented beverage produced through the fermentation of tea and sugar by a Symbiotic Culture of Bacteria and Yeast (SCOBY). The substrates used in kombucha production can include ingredients high in phenolic compounds, such as green tea leaves and lavender flowers. This study aims to compare the total phenolic content between green tea kombucha and lavender flower kombucha. The analysis method utilized UV-Visible spectrophotometry with the Folin-Ciocalteu method and gallic acid standard with results expressed in mg gallic acid equivalents (GAE) per gram of simplicia. The analysis results indicated that kombucha made from green tea leaves had a total phenolic content of 162.35 mg GAE/g, whereas kombucha made from lavender flowers had a total phenolic content of 136.43 mg GAE/g. These findings show that the total phenolic content in green tea kombucha is higher compared to lavender flower kombucha, with a ratio of 5:4.

Analysis Total Phenolic Content of Chamomile Flower (Matricaria chamomilla) and Green Tea (Camellia sinensis) Kombucha with Spectrophotometry UV-Vis Method

Kombucha is a probiotic drink made from fermented tea. The basic ingredients for making kombucha can come from organic ingredients, such as chamomile flowers & green tea. Chamomile flowers (Matricaria chamomilla) and green tea (Camellia sinensis) are one type of plant that has phenolic content and is beneficial for the health of the body. Phenolic compounds are compounds that are found in many plants and play a role in producing natural plant antioxidants. This study aims to determine the phenolic content contained in chamomile kombucha and green tea. The method used is a quantitative test with UV-Visible spectrophotometry to determine phenolic levels. The results showed that the total phenolic content of chamomile flower kombucha was 35.41 mg/L GAE and green tea kombucha was 162.35 mg/L GAE. It can be concluded that the phenolic content of green tea kombucha is higher than chamomile flower kombucha.

Characterization of Waste Biomass Fuel Prepared from Coffee and Tea Production: Its Properties, Combustion, and Emissions

In order to reduce global warming, new energy fuels that use waste biomass to replace traditional coal are rapidly developing. The main purpose of this study is to investigate the feasibility behavior of different biomass materials such as spent coffee grounds (SCGs) and spent tea grounds (STGs) as fuel during combustion and their impact on the environment. This study involves using fuel shaping and co-firing methods to increase the fuel calorific value and reduce the emissions of pollutants, such as NOX and SO2, and greenhouse gas CO2. The produced gas content was analyzed using the HORIBA (PG-250) laboratory combustion apparatus. The results indicate that, among the measured formed particles, SCG:STG = 8:2, 6:4, and 4:6 had the lowest post-combustion pollutant gas emissions. Compared to using only waste coffee grounds as fuel, the NOx emissions were reduced from 166 ppm to 102 ppm, the CO emissions were reduced from 22 ppm to 12 ppm, and the CO2 emissions were reduced from 629 ppm to 323 ppm. In addition, the emission of SO2, the main component of acid rain, was reduced by 20 times compared to the combustion of traditional fuels. The SO2 emission of five different proportions of biomass fuels was 5 ppm, which is much lower than that of traditional coal fuels. Therefore, SCG and STG mixed fuels can replace coal as fuel while reducing harmful gasses.

Use of genomics & proteomics in studying lipase producing microorganisms & its application

In biotechnological applications, lipases are recognized as the most widely utilized and versatile enzymes, pivotal in biocatalytic processes, predominantly produced by various microbial species. Utilizing omics technology, natural sources can be meticulously screened to find microbial flora which are responsible for oil production. Lipases are versatile biocatalysts. They are used in a variety of bioconversion reactions and are receiving a lot of attention because of the quick development of enzyme technology and its usefulness in industrial operations. This article offers recent insights into microbial lipase sources, including fungi, bacteria, and yeast, alongside traditional and modern methods of purification such as precipitation, immunopurification and chromatographic separation. Additionally, it explores innovative methods like the reversed micellar system, aqueous two-phase system (ATPS), and aqueous two-phase flotation (ATPF). The article deals with the use of microbial lipases in a variety of sectors, including the food, textile, leather, cosmetics, paper, detergent, while also critically analyzing lipase-producing microbes. Moreover, it highlights the role of lipases in biosensors, biodiesel production, tea processing, bioremediation, and racemization. This review provides the concept of the use of omics technique in the mechanism of screening of microbial species those are capable of producing lipase and also find the potential applications.