Aspergillus fumigatus strain isolated from microbially fermented tea and its uses

Domestic post-fermented tea with enhanced fatty liver inhibitory effects using Aspergillus fumigatus 212 as a biocatalyst

This technology involves the Aspergillus fumigatus 212 strain (KACC 93128P), isolated from microbially fermented small-leaf tea, and a method for producing fermented tea by using this strain as a biocatalyst. Tea fermented with this Aspergillus strain exhibits improved anti-diabetic, anti-obesity, and fatty liver inhibitory properties compared to the raw tea leaves.

Late-harvest tea and surplus green tea inventory often suffer from poor flavor and low market value. Furthermore, traditional microbial tea fermentation has relied on large-leaf varieties and massive pile-fermentation processes, which require expert intuition to control conditions. There has also been a lack of research into fermentation strains capable of enhancing the functionality of domestic small-leaf tea.

This technology identifies the 212 strain as the most effective for enhancing tea functionality among microbes isolated at various fermentation stages. It utilizes the strain, its culture, or its concentrate as a composition for fermentation. The patent also suggests potential for anti-wrinkle and skin-brightening benefits. Applicable to fatty liver management extracts, metabolic health beverages, and inner-beauty tea products, this technology boosts the market competitiveness of domestic fermented tea through its clear efficacy in inhibiting liver fat accumulation.

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Key Features:

• Aspergillus fumigatus 212 strain (KACC 93128P), isolated from microbially fermented tea, which increases anti-diabetic, anti-obesity, and fatty liver inhibitory activities during tea leaf fermentation
• Composition for producing microbially fermented tea comprising at least one selected from the Aspergillus fumigatus 212 strain, its culture, and its concentrate
• Food composition for preventing or improving metabolic diseases, containing an extract of microbially fermented tea as an active ingredient and provided in the form of a functional health food
• Food composition for preventing or improving fatty liver, containing an extract of tea fermented with the Aspergillus fumigatus 212 strain as an active ingredient

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This invention was developed with support from the Ministry of Agriculture, Food and Rural Affairs for the development of manufacturing technology for Korean microbially fermented tea.

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