Fungi spp. are the main biological agents that ferment the leaves of the tea bush to form a popular food product, postfermented tea. The fungus , stored in the collection of the Gause Institute of New Antibiotics under the number INA 01267, was isolated and identified from a briquette of Fujian Chinese tea. The species identification was carried out based on morphocultural characteristics and DNA sequencing. This study is aimed at determining the feasibility of making postfermented herbal teas using and to evaluate their quality. Autofermented herbal teas from (fireweed) and (apple tree) served as the starting material for this study. The change in the concentration of phenolic compounds, organic acids, sugars, and free amino acids was observed for herbal teas subjected to postfermentation with INA 01267. It was found that the INA 01267 strain does not have antimicrobial activity and does not form mycotoxins, which is an indicator of food safety.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8500772 | PMC |
| http://dx.doi.org/10.1155/2021/6691428 | DOI Listing |
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