Evaluation of microbial toxins, trace elements and sensory properties of a high‐theabrownins instant Pu‐erh tea produced using Aspergillus tubingensis via submerged fermentation
作者： Qiuping Wang , Bojan Šarkanj , Jasna Jurasovic , Yusuf Chisti , Michael Sulyok
DOI: 10.1111/IJFS.14017
关键词: Fermentation 、 Aspergillus tubingensis 、 Instant 、 Aflatoxin 、 Microbial toxins 、 Chemistry 、 Microorganism 、 Ochratoxin A 、 Submerged fermentation 、 Food science
摘要: Theabrownins (TB) are polymeric phenolic compounds associated with the multiple bioactivities of Pu‐erh tea, a post‐fermented Chinese dark tea. High‐TB instant tea was produced via novel submerged fermentation (SF) using Aspergillus tubingensis and compared samples commercially conventional solid‐state (SSF). Viable microorganisms microbial toxins, especially aflatoxins B₁, G₁, B₂, G₂, cyclopiazonic acid, fumonisins B₃ ochratoxin A, were below detection limit in all samples. Fewer metabolites found SF SSF teas. Based on an adult consuming 1 g daily, dietary intake investigated elements safe limits recommended by various authorities. Tasters viewed infusions as very mild, smooth, mellow full. This suggested that A. tubingensis offers speedy alternative to commercial production
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