Production of theophylline via aerobic fermentation of pu-erh tea using tea-derived fungi

Caffeine is one of the most abundant methylxanthines in tea, and it remains stable in processing of general teas. In the secondary metabolism of microorganism, theophylline is the main conversion product in caffeine catabolism through demethylation. Microorganisms, involved in the solid-state fermen...

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Bibliographic Details
Published in:BMC microbiology 2019-11, Vol.19 (1), p.261-261, Article 261
Main Authors: Zhou, Binxing, Ma, Cunqiang, Ren, Xiaoying, Xia, Tao, Li, Xiaohong, Wu, Yang
Format: Article
Language:English
Subjects:
Aerobic fermentation
Asthma
Bacteria
Caffeine
Catabolism
Chronic obstructive pulmonary disease
Demethylation
Fermentation
Fungi
Inoculation
Metabolism
Metabolites
Microorganisms
Moisture content
Optimization
Pets
Physiological aspects
Polyphenols
Pu-erh tea
Purines
Solid state fermentation
Tea
Theophylline
Water content
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Summary:Caffeine is one of the most abundant methylxanthines in tea, and it remains stable in processing of general teas. In the secondary metabolism of microorganism, theophylline is the main conversion product in caffeine catabolism through demethylation. Microorganisms, involved in the solid-state fermentation of pu-erh tea, have a certain impact on caffeine level. Inoculating an appropriate starter strain that is able to convert caffeine to theophylline would be an alternative way to obtain theophylline in tea. The purpose of this study was to isolate and identify the effective strain converting caffeine to theophylline in pu-erh tea, and discuss the optimal conditions for theophylline production. Caffeine content was decreased significantly (p 
ISSN:1471-2180
1471-2180
DOI:10.1186/s12866-019-1640-2