Properties of post-fermented tea prepared by Schizophyllum commune fermentation
スエヒロタケの発酵能により調製した後発酵茶の特徴

Yuka SAMESHIMA, Fusako SUZUKI, Mariko TABATA, Tokumitsu MATSUI
2017 Mushroom Science and Biotechnology  
In this study, for the purpose of developing a functional post-fermented tea characterized by excellent bioactivity and palatability, we prepared post-fermented tea using Schizophyllum commune (NBRC4928) fermentation. Post-fermented tea produced using S. commune contained high polyphenol contents, such as catechins, and showed high antioxidative activity. Moreover, decreased epicatechin gallate (ECg) and epigallocatechin gailate (EGCg) levels and increased epigllocatehin (EGC) level were
more » ... d. This suggests that catechins are hydrolyzed during the fermentation period and gallic acid is released, which is responsible for the high antioxidative activity. Therefore, we successfully prepared a post-fermented tea with antioxidant activity using S. commune fermentation.
doi:10.24465/msb.25.2_66 fatcat:ytqnjnsd5fc4zodi7n6houtwuy