Abstract: 
Post-fermented tea is tea that has been fermented by microorganisms. Lactic acid bacteria, mainly Lactobacillus is most important bacteria for production of post-fermented tea. There are three types of production methods pertaining to post fermented tea processing. They are aerobic fermentation by fungi, anaerobic fermentation by lactic acid bacteria, and their combination method. The area where post-fermentation tea is produced traditionally is limited to East Asia. One is the area of Northern Thailand, Myanmar, Laos and Yunnan, China. Another area is Japan. In japan, there are 4 kinds of post-fermented teas. These post fermented teas do not add starter bacteria. Lactobacillus is selected and grown by fermented process. In this presentation, fermented process of each post-fermented tea is introduced. And diversity of lactic acid bacteria which is related to fermentation of the post-fermented teas are discussed.

Speaker: Dr. Masanori Horie, AIST (National Institute of Advanced Industrial Sci. and Tech), Japan.

Speaker bio: 
Dr. Masanori Horie lived Takamatsu, Shikoku island. He is investigating Japanese post-fermented teas which produced in Ehime and Tokushima. His area of expertise is microorganisms, particularly lactic acid bacteria.

Host: Kenji Miki, ELSI.

Date: Fri, 12 March, 2021, 15:30-16:30 JST (Fri, 12 March, 06:30-07:30 UTC)

Venue: Online