Optimization of Submerged Fermentation Parameters for Instant Dark Tea Production by E urotium cristatum

Journal of Food Processing and PreservationVolume 40, Issue 5 p. 1134-1144 Original Article Optimization of Submerged Fermentation Parameters for Instant Dark Tea Production by Eurotium cristatum Hengqian Lu, Hengqian Lu State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui, 230036 ChinaSearch for more papers by this authorPengxiang Yue, Pengxiang Yue Fujian Provincial Key Laboratory for Extracting & Processing Technology of Edible Plant, Zhangzhou, Fujian, ChinaSearch for more papers by this authorYuwan Wang, Yuwan Wang State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui, 230036 ChinaSearch for more papers by this authorRuiyan Fu, Ruiyan Fu State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui, 230036 ChinaSearch for more papers by this authorJun Jiang, Jun Jiang State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui, 230036 ChinaSearch for more papers by this authorXueling Gao, Corresponding Author Xueling Gao gaogao606@hotmail.com State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui, 230036 ChinaCorresponding author. TEL: +86-551-65786342; FAX: +86-551-65786421; EMAIL: gaogao606@hotmail.comSearch for more papers by this author Hengqian Lu, Hengqian Lu State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui, 230036 ChinaSearch for more papers by this authorPengxiang Yue, Pengxiang Yue Fujian Provincial Key Laboratory for Extracting & Processing Technology of Edible Plant, Zhangzhou, Fujian, ChinaSearch for more papers by this authorYuwan Wang, Yuwan Wang State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui, 230036 ChinaSearch for more papers by this authorRuiyan Fu, Ruiyan Fu State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui, 230036 ChinaSearch for more papers by this authorJun Jiang, Jun Jiang State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui, 230036 ChinaSearch for more papers by this authorXueling Gao, Corresponding Author Xueling Gao gaogao606@hotmail.com State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui, 230036 ChinaCorresponding author. TEL: +86-551-65786342; FAX: +86-551-65786421; EMAIL: gaogao606@hotmail.comSearch for more papers by this author First published: 18 December 2015 https://doi.org/10.1111/jfpp.12694Citations: 13Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract In this study, green tea extracts was used as material to produce a kind of instant dark tea by Eurotium cristatum via submerged fermentation. Response surface methodology was implemented with desirability function approach for optimization of fermentation parameters of instant dark tea product. The effects of inoculum size (6–12%), liquid–solid ratio (10–20 mL/g) and fermentation time (132–204 h) on mycelia dry weight, redness and turbidity of fermented tea infusion were investigated. The optimum condition was as follows: inoculum size of 9.35%, liquid–solid ratio of 14.50 mL/g and fermentation time of 169.00 h. At this optimum point, mycelia dry weight, redness and turbidity of fermented tea infusion was 0.579 g/100 mL, 41.35 and 76.96 nephelometric turbidity units, respectively. Inoculated E. cristatum by submerged fermentation changed the content of main bioactive compounds in tea extracts. The tea extracts formed the unique dark tea taste, aroma and color. Practical Application Using waste green tea leaves as raw materials, we developed a new strategy based on submerged fermentation to process instant dark tea product by Eurotium cristatum. A dark tea infusion was achieved with good taste, aroma and color at very short time and in mild manufacturing conditions compared with traditional solid state fermentation technology. Fermentation of tea extracts by E. cristatum could combine the function of tea and E. cristatum and develop a new product with more health benefits. The submerged fermentation method increases the process efficiency to achieve similar product quality, which will be a breakthrough for instant dark tea industry. Citing Literature Volume40, Issue5October 2016Pages 1134-1144 RelatedInformation