미생물 발효차 발효 과정 중 Microflora 변화 양상 (Changes of Bacterial Communities in Microbial-Fermented Tea Dduring Fermentation)

서지정보

· 발행기관 : 한국차학회
· 수록지 정보 : 한국차학회지 / 19권 / 3호 / 91 ~ 98페이지
· 저자명 : 심현정, 조정용, 문제학, 김선재, 김두운, 신기호, 박근형

초록

The diversity and dynamics of bacterial communities during fermentation of Korean wild cultivar tea leaves were investigated by culture‐independent approaches. In piles of tea leaves during fermentation, water content gradually decreased and the temperature increased after seven days of fermentation then decreased. Using pyrosequencing analysis of total bacterial DNA isolated from tea leaf samples from piles 0, 7, 14, 21, and 62 days after the fermentation process, a total of seven phyla, 41 families, 96 genera and 240 species were obtained from tea samples of the fermentation Process. The dominant phyla were Proteobaceria, Firmicutes, Actinobacteria, and Bacteroidetes.
The genera Microbacterium, Pantoea, Bacillus, and Pseudomonas were dominant microorganisms isolated from fermented tea. The most abundant genus, Pseudomonas, was found before the fermentation process, while the genera Pantoea, Bacillus, and Pseudomonas showedthe highest abundance 7, 14, and 21 days after the fermentation process,respectively, and the Microbacterium genusgradually increased after 63 days of the fermentation process. The present molecular approaches effectively describe the complex ecosystem of natural microbial-fermented tea products, giving useful information on representative microbial‐fermented tea processing in Korea.

영어초록

The diversity and dynamics of bacterial communities during fermentation of Korean wild cultivar tea leaves were investigated by culture‐independent approaches. In piles of tea leaves during fermentation, water content gradually decreased and the temperature increased after seven days of fermentation then decreased. Using pyrosequencing analysis of total bacterial DNA isolated from tea leaf samples from piles 0, 7, 14, 21, and 62 days after the fermentation process, a total of seven phyla, 41 families, 96 genera and 240 species were obtained from tea samples of the fermentation Process. The dominant phyla were Proteobaceria, Firmicutes, Actinobacteria, and Bacteroidetes.
The genera Microbacterium, Pantoea, Bacillus, and Pseudomonas were dominant microorganisms isolated from fermented tea. The most abundant genus, Pseudomonas, was found before the fermentation process, while the genera Pantoea, Bacillus, and Pseudomonas showedthe highest abundance 7, 14, and 21 days after the fermentation process,respectively, and the Microbacterium genusgradually increased after 63 days of the fermentation process. The present molecular approaches effectively describe the complex ecosystem of natural microbial-fermented tea products, giving useful information on representative microbial‐fermented tea processing in Korea.

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