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

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

Abstract Background 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 th...

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Bibliographic Details
Main Authors: Binxing Zhou, Cunqiang Ma, Xiaoying Ren, Tao Xia, Xiaohong Li, Yang Wu
Format: Article
Language:English
Published: BMC 2019-11-01
Series:BMC Microbiology
Subjects:
Pu-erh tea
Aerobic fermentation
Fungi
Caffeine
Theophylline
Online Access:http://link.springer.com/article/10.1186/s12866-019-1640-2

Internet

http://link.springer.com/article/10.1186/s12866-019-1640-2

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