ArticleBMC microbiology2019
Production of theophylline via aerobic fermentation of pu-erh tea using tea-derived fungi.
Article in BMC microbiology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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13 citing papers in PubMed, 41 citations in OpenAlex.
- Mixed-fermentation effects of co-fermentation withFood chemistry: X · 2026Article
- Microbial elicitors to metabolic reprogramming: an integrative model of plant-microbe interactions.Frontiers in microbiology · 2026Review
- Reshaped local microbiology metabolism by raw tea according to pile fermentation in the dark tea.Journal of advanced research · 2025Article
- Natural Product-based Therapies for Inflammatory Bowel Disease: Targeting Key Signaling Pathways.Mini reviews in medicinal chemistry · 2025Review
- Dissecting the role of microorganisms in tea production of different fermentation levels: a multifaceted review of their action mechanisms, quality attributes and future perspectives.World journal of microbiology & biotechnology · 2023Review
- Caffeine Synthesis and Its Mechanism and Application by Microbial Degradation, A Review.Foods (Basel, Switzerland) · 2023Review
- Theogallin-to-Gallic-Acid Ratio as a Potential Biomarker of Pu-Erh Teas.Foods (Basel, Switzerland) · 2023Article
- Analysis of bacterial community structure of Fuzhuan tea with different processing techniques.Open life sciences · 2023Article
- Solid-state fermentation by Aspergillus niger and Trichoderma koningii improves the quality of tea dregs for use as feed additives.PloS one · 2021Article
- Natural Anti-Inflammatory Compounds as Drug Candidates for Inflammatory Bowel Disease.Frontiers in pharmacology · 2021Review
- 3-Methylxanthine production through biodegradation of theobromine by Aspergillus sydowii PT-2.BMC microbiology · 2020Article
- Correlation analysis between filamentous fungi and chemical compositions in a pu-erh type tea after a long-term storage.Food science & nutrition · 2020Article
- Isolation, characterization and application of theophylline-degrading Aspergillus fungi.Microbial cell factories · 2020Article
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundCaffeine is one of the most abundant methylxanthines in tea, and it remains stable in processing of general teas. In the secondary metabolism of microorganism, theophylline is the main conversion product in caffeine catabolism through demethylation. Microorganisms, involved in the solid-state fermentation of pu-erh tea, have a certain impact on caffeine level. Inoculating an appropriate starter strain that is able to convert caffeine to theophylline would be an alternative way to obtain theophylline in tea. The purpose of this study was to isolate and identify the effective strain converting caffeine to theophylline in pu-erh tea, and discuss the optimal conditions for theophylline production.
resultsCaffeine content was decreased significantly (p < 0.05) and theophylline content was increased significantly (p < 0.05) during the aerobic fermentation of pu-erh tea. Five dominant fungi were isolated from the aerobic fermentation and identified as Aspergillus niger, Aspergillus sydowii, Aspergillus pallidofulvus, Aspergillus sesamicola and Penicillium mangini, respectively. Especially, A. pallidofulvus, A. sesamicola and P. mangini were detected in pu-erh tea for the first time. All isolates except A. sydowii TET-2, enhanced caffeine content and had no significant influence on theophylline content. In the aerobic fermentation of A. sydowii TET-2, 28.8 mg/g of caffeine was degraded, 93.18% of degraded caffeine was converted to theophylline, and 24.60 mg/g of theophylline was produced. A. sydowii PET-2 could convert caffeine to theophylline significantly, and had application potential in the production of theophylline. The optimum conditions of theophylline production in the aerobic fermentation were 1) initial moisture content of 35% (w/w), 2) inoculation quantity of 8%, and 3) incubation temperature at 35 °C.
conclusionsFor the first time, we find that A. sydowii PET-2 could convert caffeine to theophylline, and has the potential value in theophylline production through aerobic fermentation.
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