Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2021 Sep 23:2021:6691428.
doi: 10.1155/2021/6691428. eCollection 2021.

Eurotium Cristatum Postfermentation of Fireweed and Apple Tree Leaf Herbal Teas

Tatiana A Efimenko  1 , Elena F Shanenko  2 , Tatiana G Mukhamedzhanova  2 , Olga V Efremenkova  1 , Yuriy A Nikolayev  3 , Elena N Bilanenko  4 , Marina V Gernet  5 , Artem G Grishin  2 , Ivan N Serykh  2   6 , Sergey V Shevelev  7 , Byazilya F Vasilyeva  1 , Svetlana N Filippova  3 , Galina I El-Registan  3
Affiliations

Eurotium Cristatum Postfermentation of Fireweed and Apple Tree Leaf Herbal Teas

Tatiana A Efimenko et al. Int J Food Sci. .

Abstract

Fungi Eurotium spp. are the main biological agents that ferment the leaves of the Camellia sinensis tea bush to form a popular food product, postfermented tea. The fungus E. cristatum, stored in the collection of the Gause Institute of New Antibiotics under the number INA 01267, was isolated and identified from a briquette of Fujian Chinese tea. The species identification was carried out based on morphocultural characteristics and DNA sequencing. This study is aimed at determining the feasibility of making postfermented herbal teas using E. cristatum and to evaluate their quality. Autofermented herbal teas from Chamaenerion angustifolium (fireweed) and Malus domestica (apple tree) served as the starting material for this study. The change in the concentration of phenolic compounds, organic acids, sugars, and free amino acids was observed for herbal teas subjected to postfermentation with E. cristatum INA 01267. It was found that the E. cristatum INA 01267 strain does not have antimicrobial activity and does not form mycotoxins, which is an indicator of food safety.

PubMed Disclaimer

Conflict of interest statement

The authors declare that there is no conflict of interest regarding the publication of this paper.

Figures

Figure 1
Figure 1
Chamaenerion angustifolium (fireweed).
Figure 2
Figure 2
Seven-day fungal growth on media (a) Czapek, (b) Sabouraud, (c) modified agar medium #2 Gause, and (d) mineral agar medium #1 Gause; (e) cleistothecia on Sabouraud medium after 4 days of growth; (f) conidiophores on Sabouraud medium with 40% of glucose after 21 days of growth, upper part of the colony; (g) destroyed cleistothecia and asci; (h) conidiophore with single-row phialides covering the conidiophore's head and chains of conidia; (i) asci and ascospores; (j) chains of conidia separated by disjunctors.
Figure 3
Figure 3
Impact of Eurotium cristatum INA 01267 postfermentation on the composition of phenolic compounds in herbal teas (μg/g). (a) Fireweed tea. (b) Apple tree leaf tea. Presented data of phenolic compound content are mean values from 3 independent extractions ± standard deviation (SD).
Figure 4
Figure 4
Impact of Eurotium cristatum INA 01267 postfermentation on the composition of sugars in herbal teas (μg/g). (a) Fireweed tea. (b) Apple tree leaf tea. Presented data of sugar content are mean values from 3 independent extractions ± standard deviation (SD).
Figure 5
Figure 5
Impact of Eurotium cristatum INA 01267 postfermentation on the composition of organic acids in herbal teas (μg/g). (a) Fireweed tea. (b) Apple tree leaf tea. The presented data of the organic acid content were mean values from 3 independent extractions ± standard deviation (SD).
Figure 6
Figure 6
(a) Impact of Eurotium cristatum INA 01267 postfermentation on the composition of amino acids in herbal teas (μg/g). Fireweed tea. Presented data of free amino acid content are mean values from 3 independent extractions ± standard deviation (SD). ∗Essential amino acids. (b) Impact of Eurotium cristatum INA 01267 postfermentation on the composition of amino acids in herbal teas (μg/g). Apple tree leaf tea. Presented data of free amino acid content are mean values from 3 independent extractions ± standard deviation (SD). ∗Essential amino acids.
See this image and copyright information in PMC

References

    1. Hui Y. H., Meunier-Goddik L., Josephsen J., Nip W.-K., Stanfield P. S. Handbook of Food and Beverage Fermentation Technology . New York, USA: Marcel Dekker, Inc.; 2004. - DOI
    1. Xu A., Wang Y., Wen J., Liu P., Liu Z., Li Z. Fungal community associated with fermentation and storage of Fuzhuan brick- tea. International Journal of Food Microbiology . 2011;146(1):14–22. doi: 10.1016/j.ijfoodmicro.2011.01.024. - DOI - PubMed
    1. Yashin A. Y., Nemzer B. V., Combet E., Yashin Y. I. Determination of the chemical composition of tea by chromatographic methods: a review. Journal of Food Research . 2015;4(3):56–87. doi: 10.5539/jfr.v4n3p56. - DOI
    1. Cardoso R. R., Neto R. O., dos Santos D'Almeida C. T., et al. Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities. Food Research International . 2020;128, article 108782 doi: 10.1016/j.foodres.2019.108782. - DOI - PubMed
    1. Jayabalan R., Malbaša R. V., Lončar E. S., Vitas J. S., Sathishkumar M. A review on Kombucha tea-microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus. Comprehensive Reviews in Food Science and Food Safety . 2014;13(4):538–550. doi: 10.1111/1541-4337.12073. - DOI - PubMed

LinkOut - more resources