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Microbiology and Biotechnology Letters

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Environmental Microbiology / Microbial Diversity  |  Environmental Microbiology

Microbiol. Biotechnol. Lett. 2017; 45(1): 71-80

https://doi.org/10.4014/mbl.1702.02006

Received: February 28, 2017; Accepted: March 23, 2017

한국과 중국 미생물 발효차의 미생물 군집분석 및 비교

A Comparison of the Microbial Diversity in Korean and Chinese Post-fermented Teas

Byung-Hyuk Kim 1, Jong-Ok Jang 1, Jae Ho Joa 1, Jin-Ah Kim 1, Seung-Yeob Song 1, Chan Kyu Lim 1, Chun-Hwan Kim 1, Young Bin Jung 1, Ki Cheol Seong 1, Hee-Sik Kim 2 and Doo-Gyung Moon 1*

1Agricultural Research Institute for Climate Change, National Institute of Horticultural and Herbal Science, RDA, Jeju 63240, Republic of, 2Cell Factory Research Center, KRIBB, Daejeon 34141, Republic of Korea

Abstract

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Tea is the most popular beverage in the world. The three main types are green, black, and post-fermented. Post-fermented teas are produced by the microbial fermentation of sun-dried green tea leaves (Camellia sinensis). In this study, the composition of the bacterial communities involved in the production of traditional oriental post-fermented teas (Korean algacha, dancha, and Chinese pu-erh) were investigated using 16S rRNA gene analysis. The dominant microorganisms present in the post-fermented teas included the α-proteobacteria Rhodobacteraceae and Sphingomonas, and the γ-proteobacteria Pantoea. Cluster analysis confirmed that the microbial populations present in both Korean and Chinese post-fermented teas grouped into the same class. Interestingly, the dominant microorganism present in the Korean postfermented teas was a bacterium, while for the Chinese post-fermented tea, it was a fungus.

Keywords: Camellia sinensis, double gradient-DGGE, microbial community, post-fermented tea, tea

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