Evaluation of microbial toxins,trace elements and sensory properties of a high-theabrownins instant Pu-erh tea produced using Aspergillus tubingensis via submerged fermentation |
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| Authors: | Qiuping Wang Bojan ?arkanj Jasna Jurasovic Yusuf Chisti Michael Sulyok Jiashun Gong Sarote Sirisansaneeyakul Dra?enka Komes |
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| Affiliation: | 1. College of Food Science and Technology, Yunnan Agricultural University, Heilong Tan, Kunming, 650201 China;2. Department of Food Technology, University Center Koprivnica, University North, Trg dr. ?arka Dolinara 1, Koprivnica, 48000 Croatia;3. Institute for Medical Research and Occupational Health, Ksaverska Cesta 2, Zagreb, 10001 Croatia;4. School of Engineering, Massey University, Private Bag 11 222, Palmerston North, New Zealand;5. Center for Analytical Chemistry, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences Vienna (BOKU), Konrad Lorenzstr. 20, A-3430 Tulln, Austria;6. Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Road, Ladyao, Chatuchak, Bangkok, 10900 Thailand;7. Faculty of Food Technology and Biotechnology, University of Zagreb, Pierrotijeva 6, Zagreb, 10000 Croatia |
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| Abstract: | Theabrownins (TB) are polymeric phenolic compounds associated with the multiple bioactivities of Pu-erh tea, a post-fermented Chinese dark tea. High-TB instant Pu-erh tea was produced via a novel submerged fermentation (SF) using Aspergillus tubingensis and compared with samples produced commercially via the conventional solid-state fermentation (SSF). Viable microorganisms and microbial toxins, especially aflatoxins B1, G1, B2, G2, cyclopiazonic acid, fumonisins B1, B2, B3 and ochratoxin A, were below the detection limit in all samples. Fewer microbial metabolites were found in SF instant tea compared with the SSF teas. Based on an adult consuming 1 g of instant Pu-erh tea daily, the dietary intake of investigated elements was below the safe limits recommended by various authorities. Tasters viewed the instant tea infusions as very mild, smooth, mellow and full. This suggested that submerged fermentation using A. tubingensis offers a speedy and safe alternative to commercial production of instant Pu-erh tea. |
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| Keywords: | Aspergillus tubingensis high-theabrownins instant Pu-erh tea microbial toxin submerged fermentation trace elements |
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