Investigating microbial community of Pu-erh teas (brewed and non-brewed) and the ability of bacteria originating from the tea to survive in the gastrointestinal tract
The microbial community in five commercial Pu-erh tea products and one Liu Bao Cha tea were investigated in this study with the aim to search for beneficial live bacteria. Three different treatments were applied for every tea; non-brewed, brewed with and without leaf filtration. The results showed microbial activity in all teas and particularly lactic acid bacteria (LAB), except in the Liu Bao Cha