Study on the Metabolic Kinetics of Active Components in Green Tea Extract During the Fermentation By Yeast

The dynamics of reducing sugar, tea polyphenols, catechins and some organic acids in the cultural solution contained green tea extract were investigated. The tea polyphenols and catechins in the fermentation solution decreased sharply, the catechins increased in yeast cells during the first 12th 24th hours, which indicated that they were partly absorbed or utilized by the yeast. The contents of some organic acid increased in certain degree, and the concentration of sugar and pH value decreased during the fermentation. Reducing sugar had been increasing in 0-48th hours.