2018
DOI: 10.1186/s12866-018-1194-8
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Biodegradation of caffeine by whole cells of tea-derived fungi Aspergillus sydowii, Aspergillus niger and optimization for caffeine degradation

Abstract: BackgroundPu-erh tea is a traditional Chinese tea and produced by natural solid-state fermentation. Several studies show that the natural microbiota influence caffeine level in pu-erh tea. Our previous research also found that the caffeine declined significantly (p < 0.05) in the fermentation, which suggested that the caffeine level could be influenced by specific strains. The purpose of this study was to isolate and identify microorganisms for caffeine degradation, and this research explored the degradation p… Show more

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Cited by 60 publications
(60 citation statements)
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“…Caffeine content fluctuates during the SSF, which has associated with the fungi appearing in SSF [35][36][37][38][39]. We found that theophylline content was increased significantly (p < 0.05) and Aspergillus sydowii caused caffeine degradation in SSF [40]. After further research, A. sydowii had a significant (p < 0.05) impact on caffeine metabolism and potential value in theophylline production through aerobic fermentation [41,42].…”
Section: Introductionmentioning
confidence: 88%
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“…Caffeine content fluctuates during the SSF, which has associated with the fungi appearing in SSF [35][36][37][38][39]. We found that theophylline content was increased significantly (p < 0.05) and Aspergillus sydowii caused caffeine degradation in SSF [40]. After further research, A. sydowii had a significant (p < 0.05) impact on caffeine metabolism and potential value in theophylline production through aerobic fermentation [41,42].…”
Section: Introductionmentioning
confidence: 88%
“…The colony forming units (CFU) were calculated by per gram of the dry weight after 2 days of cultivation at 30 °C. Caffeine and theophylline contents were determined by HPLC described by Zhou et al [40,41] using an Agilent 1200 series system and an Agilent C 18 Chromatogram column (250 mm × 4.6 mm, 5 μm). Samples collected on days 20 and 25 were stored at 4 °C and selected for further isolation and identification of theophylline-degrading fungi.…”
Section: Pu-erh Tea Solid-state Fermentation and Determination Of Cafmentioning
confidence: 99%
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