Work

Enhancing tea aroma and quality through Kluyveromyces marxianus YE27 fermentation: A novel approach for microbial-fermented tea production

Year: 2025

Type: article

Abstract: Novel types of microbial-fermented tea should be developed more stably and safely. In this study, Kluyveromyces marxianus YE27 was used to ferment black tea. Results indicated that the grassy aroma in the tea considerably decreased and transformed into a tropical floral and fruity aroma after 48 hours of fermentation. The percentages of aldehydes and ketones decreased from 18.15% to 1.01% and 11.93% to 4.51%, respectively, after 48 h fermentation, whereas the percentage of esters with a fruity aroma increased from 0.68% to 32.72%. The concentrations of trans -linalool oxide and phenylethyl alcohol, which have a floral aroma, also increased from 3.67 to 6.96 μg/g and 0.84 and 2.28 μg/g, respectively. The tea quality considerably improved after K. marxianus YE27 fermentation for 48 h. The results indicated that the fermentation process of tea leaves can be achieved by pure culture inoculation. These findings demonstrate the potential of using pure microbial cultures in fermentation, providing a novel and safe method for producing microbially fermented tea.

Source: Journal of Agriculture and Food Research

DOI: 10.1016/j.jafr.2025.102076

Authors: Meei-Ju Yang, Hsiao-Ping Kuo, Yi-Tzu Kuo, Tsung-Chen Su, Reuben Wang, Shyue-Tsong Huang

Institutions: Council of Agriculture, Food Industry Research and Development Institute, National Taiwan University

Language: English

Topic: Tea Polyphenols and Effects

Subfield: Pathology and Forensic Medicine

Field: Medicine

Domain: Health Sciences

Open Access status: gold

Estimated APC paid: $2,530

Funders: Council of Agriculture, Ministry of Economic Affairs