Journal of Tea Science Research, 2024, Vol.14, No.1, 44-51 http://hortherbpublisher.com/index.php/jtsr 44 Invited Review Open Access Development of Novel Fermented Tea Products through Microbial Community Engineering Mingguo Jiang , Shizhen Wei, Yan Zhou Guangxi Key Laboratory for Polysaccharide Materials and Modifications, School of Marine Sciences and Biotechnology, Guangxi Minzu University, Nanning, 530008, China Corresponding email: mzxyjiang@gxun.edu.cn Journal of Tea Science Research, 2024, Vol.14, No.1 doi: 10.5376/jtsr.2024.14.0004 Received: 03 Jan., 2024 Accepted: 09 Feb., 2024 Published: 23 Feb., 2024 Copyright © 2024 Jiang et al., This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article: Jiang M.G., Wei S.Z., and Zhou Y., 2024, Development of novel fermented tea products through microbial community engineering, Journal of Tea Science Research, 14(1): 44-51 (doi: 10.5376/jtsr.2024.14.0004) Abstract The field of fermented tea products is witnessing a transformative phase with the incorporation of microbial community engineering techniques. This review paper explores the development of novel fermented tea products by leveraging advances in microbial ecology and meta-omics. By examining various case studies, including Pu-erh, Liu-bao, Fu-brick, and Miang teas, this paper highlights the significant impact of microbial manipulations on tea fermentation processes. Integrated meta-omics approaches have uncovered the complex interactions within microbial communities and their direct roles in enhancing the flavor, aroma, and health-promoting properties of fermented teas. Specific attention is given to the role of engineered microbes such as Aspergillus niger and the utilization of microbial enzymes for targeted flavor profile enhancements. Furthermore, this review discusses the technical, scale-up, and regulatory challenges faced in the commercialization of these innovations. The potential market opportunities for these engineered products are also assessed, reflecting consumer trends towards health-centric and gourmet beverage options. This paper aims to provide a comprehensive overview of current methodologies and future directions in the development of fermented tea products through microbial community engineering, paving the way for new possibilities in the beverage industry. Keywords Fermented tea; Microbial community engineering; Meta-omics; Flavor enhancement; Pu-erh tea; Liu-bao tea; Fu-brick tea; Miang tea; Health benefits; Aspergillus niger; Microbial enzymes Introduction Fermented tea products, such as Kombucha, Pu-erh, Liubao, and Miang, have been consumed for centuries, particularly in Asian cultures. These traditional beverages are made from the leaves of Camellia sinensis and owe their unique flavors, textures, and health benefits to the complex microbial communities that drive the fermentation process (Chakravorty et al., 2016; Zhao et al., 2019; Unban et al., 2020). The microbial consortia typically consist of a variety of bacteria and yeasts, which interact in a dynamic ecosystem to produce a range of organic acids, enzymes, and bioactive compounds (Chakravorty et al., 2016; Zhao et al., 2019; Unban et al., 2020; Long et al., 2023). The importance of microbial communities in the fermentation process cannot be overstated. They are responsible for the transformation of tea polyphenols into a spectrum of new compounds, some of which are associated with the antioxidant, antimicrobial, and potentially probiotic properties of the fermented tea (Chakravorty et al., 2016; Zhao et al., 2019). For instance, during the fermentation of Miang, a traditional fermented tea leaf from northern Thailand, lactic acid bacteria (LAB) and yeasts such as Candida and Pichia play a pivotal role in the development of the product's characteristics (Unban et al., 2020). Similarly, in Kombucha tea fermentation, the microbial community, including genera like Komagateibacter and Candida, is crucial for the biochemical dynamics that confer the beverage's beneficial properties (Chakravorty et al., 2016). Given the critical role of these microorganisms, there is a growing rationale for engineering microbial communities to develop novel tea products. By manipulating the microbial consortia, it is possible to enhance desirable features such as flavor profiles, nutritional value, and health benefits, while also ensuring product safety
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