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Study on the increase mechanism of the caffeine content during the
fermentation of tea with microorganisms
Food Chemistry, In Press, Corrected Proof, Available online 18 September 2007
Xiaogang Wang, Xiaochun Wan, Shuxia Hu and Caiyuan Pan
4. Conclusions
Fermentation of dry green tea with three molds, A. niger van Tieghem, R.
arrhizus Fisher and M. circinelloides van Tieghem, enhances its caffeine
content, but the two yeasts decrease the caffeine content of tea. Among the
molds, A. niger van Tieghem has the greatest influence on the increase of the
caffeine content. The change of caffeine and theophylline with fermentation
time is similar in the fermentation process. Possibly, theophylline is the
biosynthetic precursor of caffeine in living microorganisms.
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