上ヶ流乳酸菌発酵茶の創製に関する研究

刘 子路; 久保 実希; 蒋 磊; 李 佐乾; Yolani Syaputri; Tonghuan Yu; 大野 智生; 西岡 浩貴; 堀江 祐範; 内藤 敬司; 岩橋 均

doi:10.11274/bimi.21.1_6

Study on the establishment of Kamigare Lactobacillus brewed tea

Ziliu Liu ^†, Miki Kubo, Lei Jiang, Zuoqian Li, Syaputri Yolani, Yu Tonghuan, Tomoki Ohno, Hiroki Nishioka, Masanori Horie, Keishi Naitou, Hitoshi Iwahashi ^†

Author information

Ziliu Liu ^†
The Graduate School of Applied Biological Sciences, GIFU University, Tokai National Higher Education and Research System [Japan]
https://ror.org/024exxj48
Miki Kubo [Japan]
The Graduate School of Applied Biological Sciences, GIFU University, Tokai National Higher Education and Research System [Japan]
https://ror.org/024exxj48
Lei Jiang
The United Graduate Scholl of Agricultural Science, GIFU University, Tokai National Higher Education and Research System [Japan]
https://ror.org/024exxj48
Zuoqian Li
The Graduate School of Applied Biological Sciences, GIFU University, Tokai National Higher Education and Research System [Japan]
https://ror.org/024exxj48
Syaputri Yolani
The United Graduate Scholl of Agricultural Science, GIFU University, Tokai National Higher Education and Research System [Japan]
https://ror.org/024exxj48
Yu Tonghuan
The United Graduate Scholl of Agricultural Science, GIFU University, Tokai National Higher Education and Research System [Japan]
https://ror.org/024exxj48
Tomoki Ohno [Japan]
The United Graduate Scholl of Agricultural Science, GIFU University, Tokai National Higher Education and Research System [Japan]
https://ror.org/024exxj48
Hiroki Nishioka [Japan]
The United Graduate Scholl of Agricultural Science, GIFU University, Tokai National Higher Education and Research System [Japan]
https://ror.org/024exxj48
Tokushima Prefectural Industrial Technology Center [Japan]
Masanori Horie [Japan]
The United Graduate Scholl of Agricultural Science, GIFU University, Tokai National Higher Education and Research System [Japan]
https://ror.org/024exxj48
Health and Medical Research Institute, National Institute of Advanced Industrial Science and Technology (AIST) [Japan]
Keishi Naitou [Japan]
Tea Shop in Japanese Machu Picchu [Japan]
https://ror.org/052hs4w81
Hitoshi Iwahashi ^† [Japan] Corresponding author
The Graduate School of Applied Biological Sciences, GIFU University, Tokai National Higher Education and Research System [Japan]
https://ror.org/024exxj48
The United Graduate Scholl of Agricultural Science, GIFU University, Tokai National Higher Education and Research System [Japan]
https://ror.org/024exxj48
Faculty of Applied Biological Sciences, GIFU University, Tokai National Higher Education and Research System [Japan]
https://ror.org/024exxj48
Author contributions

†These authors contributed equally: Ziliu Liu, Hitoshi Iwahashi

Keywords: Brewed tea, Lactic acid bacterium, Coase tea, Lactobacillus plantarum, Lactiplantibacillus plantarum

JOURNAL FREE ACCESS

2022 Volume 21 Issue 1 Pages 6-11

DOI https://doi.org/10.11274/bimi.21.1_6

Details

Abstract

Four types of brewed tea are known in Japan: Awa-bancha, Goishi-cha, Ishizuchi-kurocha, and Batabata-cha in Tokushima, Kochi, Ehime, and Toyama prefectures, respectively. Some brewed teas are produced by fermentation using lactic acid bacteria that belong mainly to the genus Lactobacillus. However, in Kamigare district of Ibigawa Town, Gifu Prefecture, tea is cultivated using organic methods, although the first harvest tea shipment is limited and coarse tea leaves are discarded. Therefore, we isolated lactic acid bacteria from the same area and aimed at creating a novel brewed tea type in the Kamigare district using coarse tea leaves.

Corresponding author

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