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Title Polyphasic Microbial Analysis of Laphet, Myanmar Fermented Tea Leaves |
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Type Poster Presentation |
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Theme Probiotics and Prebiotics: Excellence in Science and Clinical Translation |
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Topic Development of Probiotic and Prebiotic Foods, Medical Foods, Supplements and Drugs |
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Main Author Bo Bo1 2 |
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Presenting Author Bo Bo1 2 |
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Co-Author Han Nam Soo1 |
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Department / Institution / Country Division of Animal, Horticultural, and Food Sciences / Chungbuk National University / Korea, Rep. (대한민국)1 Biotechnology Research Department / Ministry of Education / Burma (Myanmar)2 |
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Background and Rationale Laphet is a Myanmar traditional fermented tea leaves which has a long eating habit among Myanmar people. It is a steamed tea leaves undergone anaerobic fermentation. Processing of Laphet is still traditional and analysis of microbial diversity in processed Laphet is necessary to understand the role of microorganisms during fermentation.
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Objectives: Indicates the purpose of the study This study was carried out to analyze the diversity of microorganisms in Laphet samples. |
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Methodology: Describe pertinent experimental procedures Laphet samples were collected from different parts of Myanmar. Different selective media were used to isolate microorganisms and ARDRA-PCR was used to group the microbial isolates at species level. Identification of microorganisms was carried out according to their morphology and biochemical characteristics. Illumina miseq system and PCR-DGGE were also carried out to analyze the microbial diversity of Laphet samples.
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Results: Summarize the results of the research The pH of Laphet samples was very diverse ranged from 4.6 to 7.11 revealing the presence of different microorganisms depending on products. The total microbial count was in the range of 106 ̴ 108cfu/g of Laphet samples. Yeast and bacteria including lactic acid bacteria growth were found in all samples.
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Conclusions: State the main conclusions Yeast and lactic acid bacteria were found as dominant microorganisms in processed Laphet samples. Based on this result, starter culture development will be performed for high quality Laphet production. |