Invited Review

Development of Novel Fermented Tea Products through Microbial Community Engineering  

Mingguo Jiang , Shizhen Wei , Yan Zhou
Guangxi Key Laboratory for Polysaccharide Materials and Modifications, School of Marine Sciences and Biotechnology, Guangxi Minzu University, Nanning, 530008, China
Author    Correspondence author
Journal of Tea Science Research, 2024, Vol. 14, No. 1   doi: 10.5376/jtsr.2024.14.0004
Received: 03 Jan., 2024    Accepted: 09 Feb., 2024    Published: 23 Feb., 2024
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This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Preferred citation for this article:

Jiang M.G., Wei S.Z., and Zhou Y., 2024, Development of novel fermented tea products through microbial community engineering, Journal of Tea Science Research, 14(1): 44-51 (doi: 10.5376/jtsr.2024.14.0004)

Abstract

The field of fermented tea products is witnessing a transformative phase with the incorporation of microbial community engineering techniques. This review paper explores the development of novel fermented tea products by leveraging advances in microbial ecology and meta-omics. By examining various case studies, including Pu-erh, Liu-bao, Fu-brick, and Miang teas, this paper highlights the significant impact of microbial manipulations on tea fermentation processes. Integrated meta-omics approaches have uncovered the complex interactions within microbial communities and their direct roles in enhancing the flavor, aroma, and health-promoting properties of fermented teas. Specific attention is given to the role of engineered microbes such as Aspergillus niger and the utilization of microbial enzymes for targeted flavor profile enhancements. Furthermore, this review discusses the technical, scale-up, and regulatory challenges faced in the commercialization of these innovations. The potential market opportunities for these engineered products are also assessed, reflecting consumer trends towards health-centric and gourmet beverage options. This paper aims to provide a comprehensive overview of current methodologies and future directions in the development of fermented tea products through microbial community engineering, paving the way for new possibilities in the beverage industry.

Keywords
Fermented tea; Microbial community engineering; Meta-omics; Flavor enhancement; Pu-erh tea; Liu-bao tea; Fu-brick tea; Miang tea; Health benefits; Aspergillus niger; Microbial enzymes
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