'Awabancha' was one of post fermented tea produced in some area in Tokushima prefecture. In this study, we isolated and identified bacterial strains from tub for 'Awabancha' fermentation, and clarified mechanism of regulation of bacteria in fermentation period. The number of lactic acid bacteria (LAB) was 107 cfu/mℓ and general bacteria ranged from 106 to 108 cfu/mℓ. In addition, the pH and polyphenol content in tub was ranged from 4.9 to 7.4 and from 0.17 to 3.15mg/mℓ. Bacteria except for LAB grew in weakly alkaline and low polyphenol content (＜0.55mg/mℓ). The results showed that polyphenol was regulator of general bacteria except for LAB. This information may one of idea for control of quality of 'Awabancha'.
