Browse > Article
http://dx.doi.org/10.7845/kjm.2017.7049

The microbial diversity analysis of the Korea traditional post-fermented tea (Chungtaejeon)  

Kim, Byung-Hyuk (National Institute of Horticultural and Herbal Science, RDA)
Jang, Jong-Ok (National Institute of Horticultural and Herbal Science, RDA)
Kang, Zion (BioSynectics)
Joa, Jae Ho (National Institute of Horticultural and Herbal Science, RDA)
Moon, Doo-Gyung (National Institute of Horticultural and Herbal Science, RDA)
Publication Information
Korean Journal of Microbiology / v.53, no.3, 2017 , pp. 170-179 More about this Journal
Abstract
Tea is the most popular beverage in the world. In fact, there are mainly three different kinds of tea (Green tea, black tea, and post-fermented tea). Post-fermented tea is produced by the microbial fermentation process using sun-dried green tea leaves (Camellia sinensis) as the raw material. Chungtaejeon was a traditional tea introduced in the age of the ancient three states and is the only "Ddeok-cha or Don-cha" culture in the world that survived on the southwestern shore of Republic of Korea. In this study, the structures of the bacterial community involved in the production of oriental traditional post-fermented tea (Chungtaejeon) were investigated using 16S rRNA gene analysis. The 16S rRNA gene analysis of dominant microbial bacteria in post-fermented tea confirmed the presence of Pantoea sp., and Klebsiella oxytoca. Phylogenetic analysis suggested that the taxonomic affiliation of the dominant species in the post-fermented tea was ${\gamma}$-proteobacteria. As a result of the microbial community size analysis, it was confirmed that the size of the microbial communities of Chungtaejeon was the largest compared to other teas
Keywords
chungtaejeon; DG-DGGE; microbial community; post-fermented tea;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Scarpellini, P., Braglia, S., Carrera, P., Cedri, M., Cichero, P., Colombo, A., Crucianelli, R., Gori, A., Ferrari, M., and Lazzarin, A. 1999. Detection of rifampin resistance in Mycobacterium tuberculosis by double gradient-denaturing gradient gel electrophoresis. Antimicrob. Agents Chemother. 43, 2550-2554.
2 Shim, H.J., Cho, J.Y., Moon, J.H., Kim, S.J., Kim, D., Shibn, K.H., and Park, K.H. 2013. Changes of bacterial communites in microbial-fermented tea during fermentation. J. Korean Tea Soc. 19, 91-98.
3 Shon, M.Y., Kim, S.H., Nam, S.H., Park, S.K., and Sung, N.J. 2004. Antioxidant activity of Korean green and fermented tea extracts. J. Life Sci. 14, 920-924.   DOI
4 Tamura, K., Peterson, D., Peterson, N., Stecher, G., Nei, M., and Kumar, S. 2011. MEGA5: Molecular evolutionary genetics analysis using maximum likelihood, evolutionary distance, and maximum parsimony methods. Mol. Biol. Evol. 28, 2731-2739.   DOI
5 Weinreb, O., Amit, T., Mandel, S., and M.B., Y. 2009. Neuroprotective molecular mechanisms of (-)-epigallocatechin-3-gallate: A reflective outcome of its antioxidant, iron chelating and neuritogenic properties. Gene Nutr. 4, 283-296.   DOI
6 Xie, J., Shu, P., Strobel, G., Chen, J., Wei, J., Xiang, Z., and Zhou, Z. 2017. Pantoea agglomerans SWg2 colonizes mulberry tissues, promotes disease protection and seedling growth. Biol. Control 113, 9-17.   DOI
7 Xu, X., Yan, M., and Zhu, Y. 2005. Influence of fungal fermentation on the development of volatile compounds in the puer tea manufacturing process. Eng. Life Sci. 5, 382-386.   DOI
8 Yang, C.S., Wang, X., Lu, G., and Picinich, S.C. 2009. Cancer prevention by tea: Animal studies, molecular mechanisms and human relevance. Nat. Rev. Cancer 9, 429-439.   DOI
9 Zaveri, N.T. 2006. Green tea and its polyphenolic catechins: Medicinal used in cancer and noncancer application. Life Sci. 78, 2073-2080.   DOI
10 Baik, K.S., Seong, C.N., Hwang, Y.M., Kim, G.A., Lee, N.R., Kim, D., Cho, J.Y., Kim, S.J., Park, E.H., and Moon, J.H. 2012. Micorbial diversity of Ddek cha using DNA sequence analysis. J. Korean Tea Soc. 18, 86-91.
11 Basu, A. and Lucas, E.A. 2007. Mechanisms and effects of green tea on cardiovascular health. Nutr. Rev. 65, 361-375.   DOI
12 Cabrera, C., Artacho, R., and Gimenez, P.R. 2006. Beneficial effects of green tea-A Review. J. Am. Coll. Nutr. 25, 79-99.   DOI
13 Chen, Y.S., Liu, B.L., and Chang, Y.N. 2010. Bioactivities and sensory evaluation of Pu-erh teas made from three tea liaves in an imporved pile fermentation process. J. Biosci. Bioeng. 109, 557-563.   DOI
14 Gantner, S., Andersson, A.F., Alonso-Saez, L., and Bertilsson, S. 2011. Novel primers for 16S rRNA-based archaeal community analyses in environmental samples. J. Microbiol. Methods 84, 12-18.   DOI
15 Cremonesi, L., Firpo, S., Ferrari, M., Righetti, P.G., and Gelfi, C. 1997. Double-gradient DGGE for optimized detection of DNA point mutations. BioTechniques 22, 326-330.
16 de Quadros, P.D., Zhalnina, K., Davis-Richardson, A.G., Drew, J.C., Menezes, F.B., Camargo, F.A.d.O., and Triplett, E.W. 2016. Coal mining practices reduce the microbial biomass, richness and diversity of soil. Appl. Soil Ecology 98, 195-203.   DOI
17 Forney, L.J., Zhou, X., and Brown, C.J. 2004. Molecular microbial ecology: land of the one-eyed king. Curr. Opin. Microbiol. 7, 210-220.   DOI
18 Heo, B.G., Park, Y.S., Chon, S.U., Lee, S.Y., Cho, J.Y., and Gorinstein, S. 2007. Antioxidant activity and cytotoxicity of methnol extracts from aerial partsw of Korean salad plants. BioFactors 30, 79-89.   DOI
19 Ho, C.T., Lin, J.K., and Shahidi, F. 2008 Tea and tea products: chemistry and health-promoting properties. CRC press, Boca Raton, USA.
20 Zeida, M., Wieser, M., Yoshida, T., Sugio, T., and Nagasawa, T. 1998. Purification and characterization of gallic acid decarboxylase from Pantoea agglomerans T71. Appl. Environ. Microbiol. 64, 4743-4747.
21 Zhang, L., Zhang, Z.Z., Zhou, Y.B., Ling, T.J., and Wan, X.C. 2013. Chinese dark teas: Postfermentation, chemistry and biological activities. Food Res. Int. 53, 600-607.   DOI
22 Zhang, W., Yang, R., Fang, W., Yan, L., Lu, J., Sheng, J., and Lv, J. 2016. Characterization of thermohilic fungal community associated with pile fermentation of Pu-erh tea. Int. J. Food Microbiol. 227, 29-33.   DOI
23 Zhao, M., Xiao, W., Ma, Y., Sun, T., Yuan, W., Tang, N., Zhang, D., Wang, Y., Li, Y., Zhou, H., and Cui, X. 2013. Sturcture and dynamics of the bacterial communities in fermentation of the traditional Chinese post-fermented pu-erh tea revealed by 16S rRNA gene clone library. World J. Microbiol. Biotechnol. 29, 1877-1884.   DOI
24 Zhao, Y., Zhong, G.F., Yang, X.P., Hu, X.M., Mao, D.B., and Ma, Y.P. 2015. Bioconversion of lutein to form aroma compounds by Pantoea dispersa. Biotechnol. Lett. 37, 1687-1692.   DOI
25 Zhu, Y., Luo, Y., Wang, P., Zhao, M., Li, L., Hu, X., and Chen, F. 2016. Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation. Food Chem. 194, 643-649.   DOI
26 Kang, D.J., Lee, S.H., Ma, S.J., and Eun, J.B. 2010. Chemical changes of microbial-fermented tea manufactured with Aspergillus niger during fermentation. J. Kor. Tea Soc. 16, 81-87.
27 Ishii, K. and Fukui, M. 2001. Optimization of annealing temperature to reduce bias caused by a primer mismatch in multitemplate PCR. Appl. Environ. Microbiol. 67, 3753-3755.   DOI
28 Jaspers, E., Nauhaus, K., Cypionka, H., and Overmann, J. 2001. Multitude and temporal variability of ecological niches as indicated by the diversity of cultivated bacterioplankton. FEMS Microbiol. Ecol. 36, 153-164.   DOI
29 Jeng, K.C., Chen, C.S., Fang, Y.P., Hou, R.C.W., and Chen, Y.S. 2007. Effect of microbial fermentation on content of statin, GABA, and polyphenols in pu-erh tea. J. Agric. Food Chem. 55, 8787-8792.   DOI
30 Jung, E.H. 2001. Characteristics of Korean fermented tea culture: focusing on the literature of old tea folk songs, tea poetry, and anthologies. Sungshin Womans University, Seoul, Vol. Master.
31 Kaplan, H., Ratering, S., Hanauer, T., Felix-Henningsen, P., and Schnell, S. 2014. Impact of trace metal contamination and in situ remediation on microbial diversity and respiratory activity of heavily polluted Kastanozems. Biol. Fertil. Soils 50, 735-744.   DOI
32 Kato, M., Tamura, A., Mizooti, Y., Omor, M., Nanba, A., and Miyagaw, K. 1993. Changaes of flavor during manufacturing process of Japanese fermented tea (Awa-bancha) and its characteristic. Japan Soc. Home Economics 44, 561-565.
33 Kato, M., Tamura, A., Omori, M., Nanba, A., Miyagawa, K., Nishimura, O., and Kamed, W. 1994. Changes of flavor during manufacturing process of Japanese fermented tea (Goishi-cha) and its characteristic. Japan Soc. Home Economics 45, 527-532.
34 Murray, A.E., Hollibaugh, J.T., and Orrego, C. 1996. Phylogenetic compositions of bacterioplankton from two California estuaries compared by denaturing gradient gel elctrophoresis of 16s rRNA fragments. Appl. Environ. Microbiol. 62, 2676-2680.
35 Kim, B.H., Baek, K.H., Cho, D.H., Sung, Y., Koh, S.C., Ahn, C.Y., Oh, H.M., and Kim, H.S. 2010. Complete reductive dechlorination of tetrachloroethene to ethene by anaerobic microbial enrichment culture developed from sediment. Biotechnol. Lett. 32, 1829-1835.   DOI
36 Kim, B.H., Jang, J.O., Joa, J.H., Kim, J.A., Song, S.Y., Lim, C.K., Kim, C.H., Jung, Y.B., Seong, K.C., Kim, H.S., et al. 2017. A comparison of the microbial diversity in Korean and Chinese post-fermented teas. Microbiol. Biotechnol. Lett. 45, 71-80.   DOI
37 Kim, B.H., Ramanan, R., Cho, D.H., Oh, H.M., and Kim, H.S. 2014. Role of Rhizobium, a plant growth promoting bacterium, in enhancing algal biomass through mutualistic interaction. Biomass Bioenergy 69, 95-105.   DOI
38 Lv, H.P., Zhang, Y.J., Lin, Z., and Liang, Y.R. 2013. Processing and chemical constituents of Pu-erh tea: A review. Food Res. Int. 53, 608-618.   DOI
39 Moon, J.H., Cho, J.Y., Kim, S.J., and Park, K.H. 2015. Review of the characteristics of the chemical constituents of Ddeok-cha. J. Kor. Tea Soc. 21, 1-12.
40 Muyzer, G. 1999. DGGE/TGGE a method for identifying genes from natural ecosystems. Curr. Opin. Microbiol. 2, 317-322.   DOI
41 Muyzer, G., de Waal, E.C., and Uitterlinden, A.G. 1993. Profiling of complex microbial populations by denaturing gradient gel electrophoresis analysis of polymerase chain reaction-amplified genes coding for 16S rRNA. Appl. Environ. Microbiol. 59, 695-700.
42 Petri, R. and Imhoff, J.F. 2001. Genetic analysis of sea-ice bacterial communities of the Western Baltic Sea using an improved double gradient method. Polar Biol. 24, 252-257.   DOI
43 Nakayama, T., Watanabe, S., Mitsui, K., Uchida, H., and Inouye, I. 1996. The phylogenetic relationship between the Chlamydomonadales and Chlorococcales inferred from 18S rDNA sequence data. Phycol. Res. 44, 47-55.   DOI
44 Park, J.S. and Cho, J.I. 2011. Isolating microorganisms to ferment traditional Cheongtaejeon. Korean J. Food Culture 26, 190-197.
45 Park, Y.S., Lee, M.K., Ryu, H.H., and Heo, B.G. 2008. Content analysis of Chungtaejeon tea and green tea produced in Jangheung district. Korean J. Community Living Science 19, 55-61.
46 Abe, M., Takaoka, N., Idemoto, Y., Takagi, C., Imai, T., and Nakasaki, K. 2008. Characteristic fungi observed in the fermentation process for Puer tea. Int. J. Food Microbiol. 124, 199-203.   DOI