Aspergillus niger를 이용하여 제조한 미생물 발효차의 발효 중 화학적 특성 변화

Chemical Changes of Microbial-Fermented Tea Manufactured with Aspergillus niger during Fermentation

Microbial-fermented tea (MFT) was prepared with A. niger (MFTAN) and its chemical characteristics were investigated during 30℃ at RH 80% for 35 days. Total chlorophyll and phenolic content of the MFTAN and the control, naturally microbial-fermented tea decreased during fermentation, but total nitrogen content was not influenced by culture. The Organic acids content of both teas were not significantly different. Caffeine content in the teas increased until 20 days during fermentation period and then decreased. It was also had same tendency in the change of total catechin content. The result showed that it is possible to manufacture the microbial-fermented tea with A. niger.