Microorganisms involved in fermentation of Batabata-cha

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  • Horie Masanori
    Health Research Institute, National Institute of Advanced Industrial Science and Technology (AIST)
  • Nishioka Hiroki
    Health Research Institute, National Institute of Advanced Industrial Science and Technology (AIST) Tokushima Prefectural Industrial Technology Center United Graduate School of Agricultural Science, Gifu University
  • Tada Atsumi
    Health Research Institute, National Institute of Advanced Industrial Science and Technology (AIST)
  • Sugino Sakiko
    Health Research Institute, National Institute of Advanced Industrial Science and Technology (AIST)
  • Mizuno Tomofumi
    The Graduate School of Natural Science and Technology, Gifu University
  • Toyotome Takahito
    Department of Veterinary Medicine, Obihiro University of Agriculture and Veterinary Medicine
  • Iwahashi Hitoshi
    Faculty of Applied Biological Sciences, Gifu University

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Other Title
  • バタバタ茶の発酵に関与する微生物
  • バタバタチャ ノ ハッコウ ニ カンヨ スル ビセイブツ

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Abstract

Batabata-cha is one of several post-fermented teas produced in Toyama. In the present study, microorganisms, fungi and bacteria involved in the fermentation of Batabata-cha were investigated. Aspergillus fumigatus was isolated from tea leaves after fermentation as fungi and Bacillus coagulans formed a colony on De Man, Rogosa, and Sharpe (MRS) agar as bacteria. According to an analysis of the internal transcribed spacers region, the dominant species of fungi was found to be Aspergillus fumigatus, while the subdominant species was Thermomyces lanuginosus. Eighty-five percent of total fungal flora was of the Aspergillus and Thermomyces species. Additionally, Saccharomyces cerevisiae and other various fungi were observed. According to an analysis of the 16S rRNA gene, the dominant species of bacteria was Niabella terrae (23.1％). Additionally, Actinomadura keratinilytica (8.6％), Sphingobacterium thermophilum (8.4％), Pseudoxanthomonas taiwanensis (8.3％), and Caenibacillus caldisaponilyticus (8.2％) were present. These microorganisms may contribute to the fermentation of Batabata-cha, with both Aspergillus fumigatus and Thermomyces lanuginosus being of particular importance. Because of fermentation heat the temperature of tea leaves reached 70 °C; thus, thermophilic microorganisms or sporeforming bacteria were frequently observed. In the fermentation process of Batabata-cha, fermentation heat is an important selection pressure for fermentation microorganisms; therefore, temperature regulation is essential for a stable and high-quality production of Batabata-cha.

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