- Diversity of lactic acid bacteria from Miang, a traditional fermented tea leaf in northern Thailand and their tannin-tolerant ability in tea extract
-
Siriporn Chaikaew , Sasitorn Baipong , Teruo Sone , Apinun Kanpiengjai , Naradorn Chui-chai , Kozo Asano , Chartchai Khanongnuch
-
J. Microbiol. 2017;55(9):720-729. Published online September 2, 2017
-
DOI: https://doi.org/10.1007/s12275-017-7195-8
-
-
1,612
View
-
6
Download
-
42
Crossref
-
Abstract
PDF
-
The microbiota of lactic acid bacteria (LAB) in thirty-five
samples of Miang, a traditional fermented tea leaf product,
collected from twenty-two different regions of eight provinces
in upper northern Thailand was revealed through the
culture-dependent technique. A total of 311 presumptive
LAB strains were isolated and subjected to clustering analysis
based on repetitive genomic element-PCR (rep-PCR) fingerprinting
profiles. The majority of the strains belonged to
the Lactobacillus genera with an overwhelming predominance
of the Lb. plantarum group. Further studies of species-specific
PCR showed that 201 of 252 isolates in the Lb. plantarum
group were Lb. plantarum which were thus considered
as the predominant LAB in Miang, while the other 51 isolates
belonged to Lb. pentosus. In contrast to Lb. plantarum,
there is a lack of information on the tannase gene and the
tea tannin-tolerant ability of Lb. pentosus. Of the 51 Lb. pentosus
isolates, 33 were found to harbor the genes encoding
tannase and shared 93-99% amino acid identity with tannase
obtained from Lb. pentosus ATCC 8041T. Among 33
tannase gene-positive isolates, 23 isolates exhibited high tannin-
tolerant capabilities when cultivated on de Man Rogosa
and Sharpe agar-containing bromocresol purple (0.02 g/L,
MRS-BCP) supplemented with 20% (v/v) crude tea extract,
which corresponded to 2.5% (w/v) tannins. These Lb. pentosus
isolates with high tannin-tolerant capacity are expected
to be the high potential strains for functional tannase production involved in Miang fermentation as they will bring
about certain benefits and could be used to improve the
fermentation of tea products.
-
Citations
Citations to this article as recorded by 
- Systematic optimization of paper mulberry silage: Engineered Lacticaseibacillus paracasei-Lactiplantibacillus plantarum consortium with enzymes and industrial by-products for stable biomass preservation
Jipeng Tian, Mudasir Nazar, Xin Wang, Siran Wang, Wenjie Zhang, Chenglong Ding, Beiyi Liu Biomass and Bioenergy.2026; 205: 108475. CrossRef - Valorization and Functional Enhancement of Mature Assam Tea Leaves Through Indigenous Filamentous Fungi-Based Fermentation for Functional Drink Development
Kridsada Unban, Punnita Pamueangmun, Nang Nwet Noon Kham, Pratthana Kodchasee, Apinun Kanpiengjai, Chalermpong Saenjum, Kalidas Shetty, Chartchai Khanongnuch Foods.2026; 15(9): 1562. CrossRef - Physico-Chemical, Microbiological, Morphological, and Sensory Characteristics of Kangra Tea Leaves During Fermentation for Laphet Hnat Preparation: A Comparative Study with Myanmar Fermented Tea Leaves
Htet Myat Htwe, Manisha Kaushal, Devina Vaidya, Sunita Devi, Anil Gupta, Chahat Thakur, Priyanka Arya Agricultural Research.2026;[Epub] CrossRef - Microorganisms: The Key Regulators of Wine Quality
Hechao Zhao, Shiyuan Liu, Lixian Zhu, Yanhua Wang Comprehensive Reviews in Food Science and Food Safety.2025;[Epub] CrossRef - Lactiplantibacillus plantarum, the Integral Member of Vegetable Fermentations
Spiros Paramithiotis Applied Biosciences.2025; 4(1): 7. CrossRef - Exploring tannase and phytase enzymes from lactic acid bacteria: Applications, challenges and future perspectives
Shimali, Nidhi Yadav, Saloni Rajawat, Shivangi Chamoli, Piyush Kumar Food Bioscience.2025; 74: 107902. CrossRef - Tannin-Tolerant Saccharomyces cerevisiae Isolated from Traditional Fermented Tea Leaf (Miang) and Application in Fruit Wine Fermentation Using Longan Juice Mixed with Seed Extract as Substrate
Somsay Phovisay, Pratthana Kodchasee, Aliyu Dantani Abdullahi, Nang Nwet Noon Kham, Kridsada Unban, Apinun Kanpiengjai, Chalermpong Saenjum, Kalidas Shetty, Chartchai Khanongnuch Foods.2024; 13(9): 1335. CrossRef - A Thermotolerant Yeast Cyberlindnera rhodanensis DK Isolated from Laphet-so Capable of Extracellular Thermostable β-Glucosidase Production
Nang Nwet Noon Kham, Somsay Phovisay, Kridsada Unban, Apinun Kanpiengjai, Chalermpong Saenjum, Saisamorn Lumyong, Kalidas Shetty, Chartchai Khanongnuch Journal of Fungi.2024; 10(4): 243. CrossRef - Microbiota of black tea at different manufacturing stages
S. H. S. Karunaratne, G. A. S. I. Abeygunawardena, D. L. Jayaratne, G. A. S. Premakumara, N. V. Chandrasekharan Journal of Food Safety.2024;[Epub] CrossRef - Analysis of lactic acid bacteria species in Miang, a post-fermented tea in Thailand, and their potential use as probiotics
Masanori Horie, Supatjaree Ruengsomwong, Yoshihiro Ohmiya Frontiers in Microbiology.2024;[Epub] CrossRef - Microbial Population and Physicochemical Properties of Miang Fermented in Bamboo Tubes by the Luar Ethnic Group in Lao PDR
Somsay Phovisay, Aliyu Dantani Abdullahi, Nang Nwet Noon Kham, Kridsada Unban, Kalidas Shetty, Chartchai Khanongnuch Foods.2024; 13(13): 2109. CrossRef - Tannase Production from Different Strains of Rhodotorula species using Chrysophyllum albidum Seed Shell Flour as Substrate
Adewale I. Liadi, Caleb A. Famotemi, Oluwatoyin R. Afolabi, Sarafadeen O. Kareem, Adetoun O. Esan, Adekunle S. Adaran, Adeboye O. Akinloye Tropical Journal of Phytochemistry and Pharmaceutical Sciences.2024; 3(4): 284. CrossRef - Tannin-Tolerant Saccharomyces cerevisiae Isolated from Traditional Fermented Tea (Miang) of Northern Thailand and Its Feasible Applications
Kridsada Unban, Natchanon Muangkajang, Pratthana Kodchasee, Apinun Kanpiengjai, Kalidas Shetty, Chartchai Khanongnuch Microbiology Research.2023; 14(4): 1969. CrossRef - Ultrasonic-assisted enzymatic improvement of polyphenol content, antioxidant potential, and in vitro inhibitory effect on digestive enzymes of Miang extracts
Nalapat Leangnim, Kridsada Unban, Patcharapong Thangsunan, Suriya Tateing, Chartchai Khanongnuch, Apinun Kanpiengjai Ultrasonics Sonochemistry.2023; 94: 106351. CrossRef - Three new yeast species from flowers of Camellia sinensis var. assamica collected in Northern Thailand and their tannin tolerance characterization
Apinun Kanpiengjai, Pratthana Kodchasee, Kridsada Unban, Jaturong Kumla, Saisamorn Lumyong, Pannida Khunnamwong, Dipayan Sarkar, Kalidas Shetty, Chartchai Khanongnuch Frontiers in Microbiology.2023;[Epub] CrossRef - Interaction between plants and epiphytic lactic acid bacteria that affect plant silage fermentation
Lijuan Chen, Yili Wang, Xi Li, Jennifer W. MacAdam, Yunhua Zhang Frontiers in Microbiology.2023;[Epub] CrossRef - Dynamic Analysis of the Bacterial Community and Determination of Antioxidant Capacity during the Fermentation of Sour Tea
Shuming Zhang, Chunyuan Shi, Chenjian Liu, Xingyuan Zou, Fuming Gong, Xiaoran Li Fermentation.2023; 9(2): 161. CrossRef - Biovalorization of spent Konacha tea leaves via single-culture fermentation involving wine yeasts and lactic acid bacteria
Vivien Chia Yen Tang, Jingcan Sun, Aileen Pua, Rui Min Vivian Goh, Yunle Huang, Kim-Huey Ee, Benjamin Lassabliere Journal of Applied Microbiology.2022; 133(3): 1461. CrossRef - Evaluation of Geum urbanum L. Extracts with Respect to Their Antimicrobial Potential
Marek Bunse, Lilo K. Mailänder, Peter Lorenz, Florian C. Stintzing, Dietmar R. Kammerer Chemistry & Biodiversity.2022;[Epub] CrossRef - Bacterial Communities in Lanna Phak-Gard-Dong (Pickled Mustard Green) from Three Different Ethnolinguistic Groups in Northern Thailand
Rujipas Yongsawas, Angkana Inta, Jatupol Kampuansai, Hataichanok Pandith, Nakarin Suwannarach, Saisamorn Lamyong, Panuwan Chantawannakul, Thararat Chitov, Terd Disayathanoowat Biology.2022; 11(1): 150. CrossRef - Protective Effect of Probiotics Isolated from Traditional Fermented Tea Leaves (Miang) from Northern Thailand and Role of Synbiotics in Ameliorating Experimental Ulcerative Colitis in Mice
Napapan Kangwan, Sarawut Kongkarnka, Nitsara Boonkerd, Kridsada Unban, Kalidas Shetty, Chartchai Khanongnuch Nutrients.2022; 14(1): 227. CrossRef - Current trends and applications of plant origin lactobacilli in the promotion of sustainable food systems
Jatziri Mota-Gutierrez, Luca Cocolin Trends in Food Science & Technology.2021; 114: 198. CrossRef - Probiotic and Antioxidant Properties of Lactic Acid Bacteria Isolated from Indigenous Fermented Tea Leaves (Miang) of North Thailand and Promising Application in Synbiotic Formulation
Kridsada Unban, Wirunya Chaichana, Sasitorn Baipong, Aliyu Dantani Abdullahi, Apinun Kanpiengjai, Kalidas Shetty, Chartchai Khanongnuch Fermentation.2021; 7(3): 195. CrossRef - Validated HPTLC and antioxidant activities for quality control of catechin in a fermented tea (Camellia sinensis var. assamica)
Phanit Thammarat, Sasithorn Sirilun, Rungsinee Phongpradist, Araya Raiwa, Hataichanok Pandith, Jutamas Jiaranaikulwanitch Food Science & Nutrition.2021; 9(6): 3228. CrossRef - Development of HPLC Method for Catechins and Related Compounds Determination and Standardization in Miang (Traditional Lanna Fermented Tea Leaf in Northern Thailand)
Sunanta Wangkarn, Kate Grudpan, Chartchai Khanongnuch, Thanawat Pattananandecha, Sutasinee Apichai, Chalermpong Saenjum Molecules.2021; 26(19): 6052. CrossRef - Diversity of Lactic Acid Bacteria Involved in the Fermentation of Awa-bancha
Hiroki Nishioka, Tomoki Ohno, Hitoshi Iwahashi, Masanori Horie Microbes and Environments.2021; 36(4): n/a. CrossRef - Microbial dynamics-linked properties and functional metabolites during Miang fermentation using the filamentous fungi growth-based process
Pratthana Kodchasee, Kamphon Nain, Aliyu Dantani Abdullahi, Kridsada Unban, Chalermpong Saenjum, Kalidas Shetty, Chartchai Khanongnuch Food Bioscience.2021; 41: 100998. CrossRef -
Secundilactobacillus folii sp. nov., isolated from fermented tea leaves in Thailand
Sukanya Phuengjayaem, Ratthanatda Nuhwa, Wongsakorn Phongsopitanun, Somboon Tanasupawat
International Journal of Systematic and Evolutionary Microbiology
.2021;[Epub] CrossRef - Culturable Bacterial Community on Leaves of Assam Tea (Camellia sinensis var. assamica) in Thailand and Human Probiotic Potential of Isolated Bacillus spp.
Patthanasak Rungsirivanich, Witsanu Supandee, Wirapong Futui, Vipanee Chumsai-Na-Ayudhya, Chaowarin Yodsombat, Narumol Thongwai Microorganisms.2020; 8(10): 1585. CrossRef - Functional probiotics of lactic acid bacteria from Hu sheep milk
Taohong Chen, Leli Wang, Qinxin Li, Yingjie Long, Yuming Lin, Jie Yin, Yan Zeng, Le Huang, Tingyu Yao, Muhammad Nazeer Abbasi, Huansheng Yang, Qiye Wang, Congjia Tang, Tahir Ali Khan, Qiuyue Liu, Jia Yin, Qiang Tu, Yulong Yin BMC Microbiology.2020;[Epub] CrossRef - Assessing Polyphenol Components and Antioxidant Activity during Fermented Assam Tea Ball Processing
Pimpinan Somsong, Chalat Santivarangkna, Pimsiri Tiyayon, Chi-Ming Hsieh, Warangkana Srichamnong Sustainability.2020; 12(14): 5853. CrossRef - Application of Lactic Acid Bacterium B240 as a Conditioning Food Supporting Mucosal Immunity and Exerting Anti-Infection Effects
Yasushi Nakagawa, Noriyuki Kohda, Koichiro Hamada, Kensaku Sugaya, Takao Saito Nippon Eiyo Shokuryo Gakkaishi.2020; 73(2): 55. CrossRef - Changes in lactic acid bacteria and components of Awa-bancha by anaerobic fermentation
Hiroki Nishioka, Tomofumi Mizuno, Hitoshi Iwahashi, Masanori Horie Bioscience, Biotechnology, and Biochemistry.2020; 84(9): 1921. CrossRef - Antibacterial Activity and Tannin Tolerance of Bacillus spp. Isolated from Leaves of Miang (Camellia sinensis (L.) Kuntze var. assamica (J.W. Mast.) Kitam.)
Patthanasak Rungsirivanich, Narumol Thongwai International Journal of Bioscience, Biochemistry and Bioinformatics.2020; 10(1): 26. CrossRef - Bacterial and fungal diversity in Laphet, traditional fermented tea leaves in Myanmar, analyzed by culturing, DNA amplicon-based sequencing, and PCR-DGGE methods
Bo Bo, Seul-Ah Kim, Nam Soo Han International Journal of Food Microbiology.2020; 320: 108508. CrossRef - Tannin-tolerant and Extracellular Tannase Producing Bacillus Isolated from Traditional Fermented Tea Leaves and Their Probiotic Functional Properties
Kridsada Unban, Pratthana Kodchasee, Kalidas Shetty, Chartchai Khanongnuch Foods.2020; 9(4): 490. CrossRef - Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang, a Traditional Fermented Tea of North Thailand and Their Product Characterizations
Kridsada Unban, Nuttapong Khatthongngam, Thanawat Pattananandecha, Chalermpong Saenjum, Kalidas Shetty, Chartchai Khanongnuch Frontiers in Microbiology.2020;[Epub] CrossRef - Field Research for Production Method of Miang: Post-Fermented Tea in Thailand
Masanori HORIE, Supatjaree RUENGSOMWONG, Bhusita WANNISSORN Japan Journal of Food Engineering.2020; 21(3): 125. CrossRef - Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties
Chonthicha Pakwan, Thararat Chitov, Panuwan Chantawannakul, Manop Manasam, Sakunnee Bovonsombut, Terd Disayathanoowat, Vijai Gupta PLOS ONE.2020; 15(11): e0242560. CrossRef - Evaluation of lactic acid bacteria and component change during fermentation of Ishizuchi‐kurocha
Masanori Horie, Atsumi Tada, Naoaki Kanamoto, Takahisa Tamai, Naohiro Fukuda, Sakiko Sugino, Takahito Toyotome, Yosuke Tabei Journal of Food Processing and Preservation.2019;[Epub] CrossRef - Tannin degradation by phytopathogen's tannase: A Plant's defense perspective
Kanti Prakash Sharma Biocatalysis and Agricultural Biotechnology.2019; 21: 101342. CrossRef - Partial rpoB Gene Sequencing Identification and Probiotic Potential of Floricoccus penangensis ML061-4 Isolated from Assam Tea (Camellia sinensis var. assamica)
Patthanasak Rungsirivanich, Angkhana Inta, Yingmanee Tragoolpua, Narumol Thongwai Scientific Reports.2019;[Epub] CrossRef
|