Optimizing Lactic Acid Bacteria Fermentation for Enhanced Summer and Autumn Tea Quality.

ABSTRACT: The level of consumption of summer tea is a problem in the development of China's tea industry. Current strategies to enhance the quality of summer and autumn teas primarily target the cultivation environment, with less emphasis on processing improvements. This study aimed to optimize the fermentation parameters to impact the quality of summer and autumn teas. We screened four strains of lactic acid bacteria (LAB) suitable for tea fermentation and determined their optimal mix. This optimized blend was applied to ferment summer and autumn teas. Through single-factor experiments, we evaluated the impact of various processing parameters, including the fixation method, rolling degree, inoculation amount, glucose concentration, fermentation temperature, and fermentation duration, on LAB growth

SUBMITTER: Mo X 

PROVIDER: S-EPMC11475831 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature