Characterization of lactic acid bacteria isolated from the Japanese post-fermented tea Awa-bancha

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  • Nishioka Hiroki
    Food and Biotechnology Division, Tokushima Prefectural Industrial Technology Center United Graduate School of Agricultural Science, Gifu University
  • Iwahashi Hitoshi
    Faculty of Applied Biological Sciences, Gifu University
  • Horie Masanori
    Health and Medical Research Institute, National Institute of Advanced Industrial Science and Technology (AIST)

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  • 阿波晩茶から分離された乳酸菌の特性
  • アワ バンチャ カラ ブンリ サレタ ニュウサンキン ノ トクセイ

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Abstract

 In this study, we evaluated the characteristics of lactic acid bacteria, namely Lactiplantibacillus pentosus and Levilactobacillus brevis, isolated from Awa-bancha. Awa-bancha is a post-fermented tea produced in the Tokushima Prefecture of Japan. We found that both L. pentosus AWA1922 and L. pentosus AWA1955 were highly resistant to artificial digestive juices and adhered to the intestinal cells, suggesting that they can be used as potential probiotics．In addition, L. brevis AWA1978, L. brevis AWA1984, and L. brevis AWA1985 not only showed high gamma-aminobutyric acid production but also grew well in tea extract. Hence, by using these lactic acid bacteria isolated from Awa-bancha, it may be possible to develop functional foods and supplements.

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