Ishizuchi-kurocha is a popular postfermented tea in Japan. It is performed by domestic and natural fermentation relied on microorganisms derived from tea leaves or the environment of the manufacturing. Ishizuchi-kurocha undergoes aerobic fermentation of fungi first, then second fermented by anaerobic fermentation of lactic acid bacteria during natural fermentation processing. Aspergillus niger that produces mycotoxin is included in natural fermentation. This research aimed to build a novel fermentation method of Ishizuchi-kurocha by adding industrial koji fungi products and laboratory-cultivated Lactobacillus plantarum (Lactiplantibacillus plantarum) artificially. Thus, safety and quality of tea products could be controlled simply. We found artificial fermentation of Ishizuchi-kurocha could get high lactic acid production within 8 days. Final products only consisted of genus Aspergillus and genus Lactobacillus, while harmful Aspergillus niger was not found. However, artificial fermentation methods also decreased the content of polyphenols when compared with commercial tea.
Keywords: Aspergillus spp; Lactiplantibacillus plantarum; Lactobacillus; fermentation control; postfermented tea.
© The Author(s) 2021. Published by Oxford University Press on behalf of Japan Society for Bioscience, Biotechnology, and Agrochemistry.