Effect of tea fungal enzymes on the quality of black tea

The cellulolytic enzymes, cellulases, pectinases and xylanases, isolated from the tea fungus (a symbiont of two yeastʹs Pichia sp. NRRL Y- 4810 and Zygosaccharomyces sp. NRRL Y- 4882 and the bacterium Acetobacter sp. NRRL B- 2357) and laccase from Trametes versicolor, were tried for the improvement of black tea quality. The effects of these enzymes on black tea quality parameters, i.e. theaflavin (TF), thearubigen (TR), high polymerised substances (HPS), total liquor colour (TLC), total soluble solids (TSS), caffeine (CAF) and dry matter content (DMC), were analysed. Purified cellulase amended with Trametes versicolor laccase in the ratio of 3:2 (v/v) was found to be most effective in enhancing tea quality. Teas processed in the conventional manner and fermented with commercial Biopectinase were maintained as controls.