View More View Less
  • 1 Himachal Pradesh University Deparment of Biotechnology Summer Hill Shimla 171005 India
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $784.00

The pectinase enzymes isolated from Aspergillus niger, Byssochlamys fulva and Mucor circinelloides were used for fermentation of tea leaves from Camellia sinensis plant. The use of partially purified enzymes from Aspergillus niger and Mucor circinelloides resulted in significant (p < 0.001) increase in the phenolic compounds, hence, improvement in tea quality. Maximum increase in phenolic compounds was found in tea leaves treated with partially purified polygalacturonase (PGase) from Mucor circinelloides. Hence, purified polygalacturonase from Mucor circinelloides was used to study its effect on the improvement of tea leaves fermentation. The partially purified polygalacturonase from Mucor circinelloides was found to be most effective in tea fermentation, whereas pectin lyase from Byssochlamys fulva had little role in improvement of tea quality.

  • Whitaker, J. R.: Microbial pectolytic enzymes. In Fogarty, W. M., Kelly, C. T. (eds): Microbial Enzymes and Biotechnology, 2nd Edition. Elsevier Applied Science Publishers, London, New York, 1991, pp. 133–176.

    Whitaker J. R. , '', in Microbial Enzymes and Biotechnology , (1991 ) -.

  • Singh, S. A., Plattner, H., Diekmann, H.: Exopolygalacturonate lyase from a thermophilic Bacillus sp. Enzyme Microb Technol 25, 420–425 (1999).

    Diekmann H. , 'Exopolygalacturonate lyase from a thermophilic Bacillus sp ' (1999 ) 25 Enzyme Microb Technol : 420 -425.

    • Search Google Scholar
  • Muthezhilan, R., Raja, A. N., Abirami, D., Jayalakshmi, S.: Pectinase enzyme from Estuarine strain of Aspergillus fumigatus. Res J Biol Sci 1, 64–70 (2008).

    Jayalakshmi S. , 'Pectinase enzyme from Estuarine strain of Aspergillus fumigatus ' (2008 ) 1 Res J Biol Sci : 64 -70.

    • Search Google Scholar
  • Carr, J. G.: Tea, coffee and cocoa. In Wood, B. J. B. (eds): Microbiology of Fermented Foods. Elsevier Applied Science Publishers, London, New York, 1985, pp. 133–154.

    Carr J. G. , '', in Microbiology of Fermented Foods , (1985 ) -.

  • Gupta, R., Singh, S., Thakur, A.: Application of pectinases in apple juice clarification. In Mishra, C. S. K. (eds): Champagne P Biotechnology Applications. IK International Publishing House Pvt Ltd., New Delhi, 2009, pp. 53–69.

    Thakur A. , '', in Champagne P Biotechnology Applications , (2009 ) -.

  • Bruhlmann, F., Leupin, M., Erismann, K. H., Fiechter, A.: Enzymatic degumming of ramie bast fibres. J Biotechnol 76, 43–50 (2000).

    Fiechter A. , 'Enzymatic degumming of ramie bast fibres ' (2000 ) 76 J Biotechnol : 43 -50.

  • Kawano, C. Y., Chellegatti, M. A. S. C., Said, S., Fonseca, M. J. V.: Comparative study of intracellular and extracellular pectinases produced by Penicillium frequentans. Biotechnol Appl Biochem 29, 133–140 (1999).

    Fonseca M. J. V. , 'Comparative study of intracellular and extracellular pectinases produced by Penicillium frequentans ' (1999 ) 29 Biotechnol Appl Biochem : 133 -140.

    • Search Google Scholar
  • Reddy, L. V. A., Reddy, O. V. S.: Effect of enzymatic maceration on synthesis of higher alcohols during mango wine fermentation. J Food Qual 32, 34–47 (2009).

    Reddy O. V. S. , 'Effect of enzymatic maceration on synthesis of higher alcohols during mango wine fermentation ' (2009 ) 32 J Food Qual : 34 -47.

    • Search Google Scholar
  • Dodd, W. A.: Tissue culture of tea [Camellia sinensis (L.) O. Kuntze] — A review. International Journal of Tropical Agricultural 12, 212–247 (1994).

    Dodd W. A. , 'Tissue culture of tea [Camellia sinensis (L.) O. Kuntze] — A review ' (1994 ) 12 International Journal of Tropical Agricultural : 212 -247.

    • Search Google Scholar
  • Wang, L., Lee, J., Chung, J., Baik, J., So, S., Park, S.: Discrimination of teas with different degrees of fermentation by SPME-GC analysis of the characteristic volatile flavour compounds. Food Chemistry 109, 196–206 (2008).

    Park S. , 'Discrimination of teas with different degrees of fermentation by SPME-GC analysis of the characteristic volatile flavour compounds ' (2008 ) 109 Food Chemistry : 196 -206.

    • Search Google Scholar
  • Yang, C. S., Chung, J. Y., Yang, G. Y., Chhabra, S. K., Lee, M. J.: Tea and tea polyphenols in cancer prevention. J Nutr 130, 472–478 (2000).

    Lee M. J. , 'Tea and tea polyphenols in cancer prevention ' (2000 ) 130 J Nutr : 472 -478.

  • Morse, M. A., Kresty, L. A., Steele, V. D., Kelloff, G. J., Boone, C. W., Balentine D. A. et al.: Effects of the aflavins on N-nitrosomethylbenzylamine induced esophagal tumorigenesis. Nutrition and Cancer 29, 7–12 (1997).

    Balentine D. A. , 'Effects of the aflavins on N-nitrosomethylbenzylamine induced esophagal tumorigenesis ' (1997 ) 29 Nutrition and Cancer : 7 -12.

    • Search Google Scholar
  • Yang, G. Y., Lin, Z., Seril, D. N., Liao, J., Ding, W., Kim, S. et al.: Black tea constituents theaflavins inhibit 4-(methylnitrosamino)-1-(3-pyridyl)-1 butanone (NMK)-induced tumorigenesis in A/J mice. Carcinogenesis 19, 611–616 (1998).

    Kim S. , 'Black tea constituents theaflavins inhibit 4-(methylnitrosamino)-1-(3-pyridyl)-1 butanone (NMK)-induced tumorigenesis in A/J mice ' (1998 ) 19 Carcinogenesis : 611 -616.

    • Search Google Scholar
  • Samaraweera, D. S. A.: Technology of tea processing. In Kathiravetpillai, A. (ed.): Handbook on Tea. Tea Research Institute of Sri Lanka, Sri Lanka, 1989, pp. 158–207.

    Samaraweera D. S. A. , '', in Handbook on Tea , (1989 ) -.

  • Kester, H. C., Visser, J.: Purification and characterization of polygalacturonase produced by the hyphal fungus Aspergillus niger. Biotechnol Appl Biochem 12, 150–160 (1990).

    Visser J. , 'Purification and characterization of polygalacturonase produced by the hyphal fungus Aspergillus niger ' (1990 ) 12 Biotechnol Appl Biochem : 150 -160.

    • Search Google Scholar
  • Nelson, N. A.: photometric adaptation of the Somogyi method for the determination of glucose. J Biol Chem 153, 375–380 (1944).

    Nelson N. A. , 'photometric adaptation of the Somogyi method for the determination of glucose ' (1944 ) 153 J Biol Chem : 375 -380.

    • Search Google Scholar
  • Somogyi, M.: Notes on sugar determination. J Biol Chem 195, 19–25 (1951).

    Somogyi M. , 'Notes on sugar determination ' (1951 ) 195 J Biol Chem : 19 -25.

  • Dygert, S., Li, L. H., Florida, D., Thoma, J. A.: Determination of reducing sugar with improved precision. Anal Biochem 13, 367–374 (1965).

    Thoma J. A. , 'Determination of reducing sugar with improved precision ' (1965 ) 13 Anal Biochem : 367 -374.

    • Search Google Scholar
  • Lowry, O. H., Rosenbrough, N. S., Far, A. L., Randall, R. J.: Protein measurment by folin-phenol reagent. J Biol Chem 193, 1083–1085 (1951).

    Randall R. J. , 'Protein measurment by folin-phenol reagent ' (1951 ) 193 J Biol Chem : 1083 -1085.

    • Search Google Scholar
  • Angayarkanni, J., Planiswamy, M., Murugesan. S., Swaminathan, K.: Improvement of tea leaves fermentation with Aspergillus sp. pectinase. J Biosci Bioeng 94, 299–303 (2002).

    Swaminathan K. , 'Improvement of tea leaves fermentation with Aspergillus sp. pectinase ' (2002 ) 94 J Biosci Bioeng : 299 -303.

    • Search Google Scholar
  • Duncan, D. B.: Multiple Range “F” tests. Biometrics 11, 1–4 (1955).

    Duncan D. B. , 'Multiple Range “F” tests ' (1955 ) 11 Biometrics : 1 -4.

  • Sharma, A., Gupta, M. N.: Purification of pectinases by three-phase partitioning. Biotechnol Lett 23, 1625–1627 (2001).

    Gupta M. N. , 'Purification of pectinases by three-phase partitioning ' (2001 ) 23 Biotechnol Lett : 1625 -1627.

    • Search Google Scholar
  • Kabli, A. S.: Purification and characterization of protopectinase produced by Kluyveromyces marxianus. Journal of King Abdulaziz University 9, 39–153 (2007).

    Kabli A. S. , 'Purification and characterization of protopectinase produced by Kluyveromyces marxianus ' (2007 ) 9 Journal of King Abdulaziz University : 39 -153.

    • Search Google Scholar
  • Thakur, A., Pahwa, R., Singh, S., Gupta, R.: Production, purification and characterization of polygalacturonase from Mucor circinelloides ITCC 6025. Enzyme Res 2010, doi: 10,4061/2010/170549 (2010).

  • Martins, E. S., Silva, D., Leite, R. S. R., Gomes, E.: Purification and characterization of polygalacturonase produced by thermophilic Thermoascus aurantiacus CBMAI-756 in submerged fermentation. Antonie Van Leeuwenhoek 91, 291–299 (2007).

    Gomes E. , 'Purification and characterization of polygalacturonase produced by thermophilic Thermoascus aurantiacus CBMAI-756 in submerged fermentation ' (2007 ) 91 Antonie Van Leeuwenhoek : 291 -299.

    • Search Google Scholar
  • Hilton, P. J.. Ellis, R. T.: Estimation of the market value of Central African tea by theaflavin analysis. J Sci Food Agric 23, 227–232 (1972).

    Ellis R. T. , 'Estimation of the market value of Central African tea by theaflavin analysis ' (1972 ) 23 J Sci Food Agric : 227 -232.

    • Search Google Scholar
  • Owuor, P. O.: Can theaflavins content alone be adequate parameter in black tea quality estimation — A review? Tea 3, 36–40 (1982).

    Owuor P. O. , 'Can theaflavins content alone be adequate parameter in black tea quality estimation — A review? ' (1982 ) 3 Tea : 36 -40.

    • Search Google Scholar
  • Tufekci, M., Guner, S.: The determination of optimum fermentation time in Turkish black tea manufacture. Food Chem 60, 53–55 (1997).

    Guner S. , 'The determination of optimum fermentation time in Turkish black tea manufacture ' (1997 ) 60 Food Chem : 53 -55.

    • Search Google Scholar
  • Owuor, P. O., McDowell, I.: Changes in theaflavin composition and astringency during black tea fermentation. Food Chem 51, 251–257 (1994).

    McDowell I. , 'Changes in theaflavin composition and astringency during black tea fermentation ' (1994 ) 51 Food Chem : 251 -257.

    • Search Google Scholar
  • Owuor, P. O., Reeves, S. G.: Optimizing fermentation time in Black Tea Manufacture. Food Chem 21, 195–199 (1986).

    Reeves S. G. , 'Optimizing fermentation time in Black Tea Manufacture ' (1986 ) 21 Food Chem : 195 -199.

    • Search Google Scholar
  • Marimuthu, S., Manivel, L., Katreem, A. A.: Hydrolytic enzymes on the quality of made tea. J Plant Crops 25, 88–92 (1997).

    Katreem A. A. , 'Hydrolytic enzymes on the quality of made tea ' (1997 ) 25 J Plant Crops : 88 -92.

    • Search Google Scholar
  • Marimuthu, S., Senthilkumar, R. S., Balasubramanian, S., Rajkumar, R., Christie, S. A.: Effect of addition of biopectinase on biochemical composition of CTC black tea. Rec Adv Plant Crop Res 265–269 (2000).

  • Senthilkumar, R. S., Swaminathan, K., Marimuthu, S., Rajkumar, R.: Microbial enzymes for processing of tea leaf. Rec Adv Plant Crop Res 273–276 (2000).

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Aug 2020 1 0 0
Sep 2020 8 0 0
Oct 2020 10 0 0
Nov 2020 12 7 4
Dec 2020 5 0 0
Jan 2021 2 0 0
Feb 2021 0 0 0