DRP007126
Identification of L.pentosus genes involved in the production process of Awa-bancha
Tea is one of the most popular beverages in the world, and there are many different types. Post-fermented teas which need microbial fermentation are locally produced in Asia. Awa-bancha, a type of post-fermented tea, is traditionally produced in Kamikatsu, Tokushima Prefecture. Previous research has demonstrated that two species of bacteria, L.plantarum and L.pentosus, are largely responsible for the fermentation of Awa-Bancha. Although the process varies slightly from each manufacturer, fermentation makes them the dominant species. These bacteria generate lactic acid, which enables them to obtain a unique acidity and flavour and improves the shortage ability of tea. This study will facilitate the understanding of microbial interactions, and why these are dominant species in the production of Awa-Bancha.