ArticleMicrobes and environments2021
Diversity of Lactic Acid Bacteria Involved in the Fermentation of Awa-bancha.
Article in Microbes and environments, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 8 citations in OpenAlex.
- The Effects of C4 Forage Silage with Different Water-Soluble Carbohydrate Contents on the Growth Performance, Apparent Digestibility, Rumen Fermentation, and Rumen Microbial Community of Buffaloes.Animals : an open access journal from MDPI · 2026Article
- Effect of tea catechins and lactic acid onBioscience of microbiota, food and health · 2026Article
- Application of green tea to enhance the antioxidant properties of fermented cauliflower.Scientific reports · 2025Article
- Analysis of lactic acid bacteria species in Miang, a post-fermented tea in Thailand, and their potential use as probiotics.Frontiers in microbiology · 2024Article
- Genome Sequencing Unveils Nomadic Traits of Lactiplantibacillus plantarum in Japanese Post-Fermented Tea.Current microbiology · 2023Article
- Molecular networking-based lipid profiling and multi-omics approaches reveal new contributions of functional vanilloids to gut microbiota and lipometabolism changes.Food chemistry. Molecular sciences · 2022Article
- Modulation effects of microorganisms on tea in fermentation.Frontiers in nutrition · 2022Review
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The lactic acid bacteria involved in fermentation and components in the tea leaves of Awa-bancha, a post-fermented tea produced in Naka, Kamikatsu, and Miyoshi, Tokushima, were investigated in the present study. Lactic acid bacteria were isolated from tea leaves after anaerobic fermentation and identified by multiplex PCR targeting of the recA gene and 16S ribosomal RNA gene homology. Lactiplantibacillus pentosus was the most frequently isolated species in Naka and Kamikatsu and Lactiplantibacillus plantarum in Miyoshi. In the phylogenetic tree based on the dnaK gene, L. pentosus isolated from Awa-bancha was roughly grouped by the production area and producer. The bacterial flora after anaerobic fermentation was dominated by Lactiplantibacillus spp. for most producers, and the compositions of samples from each producer varied. Organic acids, free amino acids, and catechins were analyzed as components related to the flavor of Awa-bancha. These components were unique to each producer. The present results revealed diversity in the lactic acid bacteria and flavor of Awa-bancha that depended on the producer.
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