106
Table 6.8 Different strains for pectinase production and their functions to improve tea quality
Strain used
Functions
Improves tea
quality by
increasing (%) Enzyme involved
A. oryzae, A. wentii, A. tamari,
A. japonicus, A. awamori, and
Trichoderma koningii
Enhanced the tea
quality
TF by 45
Mixed enzyme extract
TR by 48
HPS by 33
TLC by 19
TSS by 3
Senthilkumar et al. (2000)
A. indicus
Enhanced the TF
and TLC content
TF by 38.10
Purified pectinase enzyme
A. flavus
TF by 40
A niveus
TF by 34.29
Angayarkanni et al. (2002)
TLC by 12.18
TLC by 11.54
TLC by 11.22
A. indicus
Enhanced the TF
and TLC content
TF by 43.81
Mixtures of crude enzyme
(pectinases, cellulases,
hemicellulases,
proteinases)
A. flavus
TF by 62.86
A niveus
TF by 59.05
Angayarkanni et al. (2002)
TLC by 18.19
TLC by 14.74
TLC by 14.10
Aspergillus flavus, Aspergillus
niger
Increase caffeine
production
Caffeine in tea
to 0.49%
Pectin lyase
(Pichia sp. NRRL Y-4810)
Increased black
tea components
TF by 9.52
Pectinase
(Zygosaccharomyces sp. NRRL
Y-4882)
Theaflavin
(TF),
TR by 9.48
(Acetobacter sp. NRRL
B-2357)
Thearubigin
(TR),
HPS by 9.65
Murugesan et al. (2002)
Caffeine
(CAF)
TLC by 3.29
Highly
polymerized
substances
(HPS)
TSS by 37.64
Total liquor
color (TLC)
CAF by 2.76
Total soluble
solids (TSS)
DMC by 96.7
Dry matter
content (DMC)
H. Suhaimi et al.