Eurotium cristatum (Golden Flower)

18. 08. 2024

Eurotium cristatum (E. cristatum), commonly known as “golden flower”, is the dominant strain in the microbial fermentation process of Fu brick tea. E. cristatum has favorable biological characteristics, including enzyme production, antimicrobial properties, immune regulation, antitumor properties, fat reduction capabilities, and weight loss benefits. With its probiotic characteristics, E. cristatum can be combined with different varieties of tea substrates to make a variety of fermented teas. More importantly, in the process of tea fermentation, E. cristatum can secrete a variety of extracellular enzymes, including some hydrolytic enzymes and oxidoreductases. They metabolize and transform various chemical components in tea through a series of reactions such as oxidation, degradation, and condensation, which significantly affect the quality of tea.

Under specific temperature and humidity conditions, Eurotium cristatum (E. cristatum) has the ability to form golden cleistocyst shells on the surface of Fu brick tea, earning it the nickname “golden flower”.

1. E. cristatum is present during the flowering process of Fu brick tea and contributes to the fermentation process. The tea fermented by E. cristatum possesses various health benefits, including the ability to decrease blood glucose and blood lipid levels as well as to exhibit anti-oxidant properties.
2. E. cristatum has low nutritional requirements and can thrive in potato dextrose agar and rose bengal medium, showcasing its strong adaptability.
3. It is also crucial in enhancing the quality of tea. By obtaining nutrients from tea, E. cristatum undergoes a series of metabolic transformations. In addition, it produces a range of extracellular enzymes that catalyze and transform various substances in tea, which have a significant effect on the color, aroma, and taste of tea.
   
   
   
   
4. Researches have demonstrated that E. cristatum can significantly improve the biological activity of tea components.
5. Moreover, it can enhance the content of aromatic compounds in tea and reduce the content of bitter and astringent compounds, thus greatly improving the overall taste and quality of tea. The development and utilization of E. cristatum have revealed some promising effects. Studies have shown that E. cristatum possesses numerous functions, including weight loss, lipid reduction, anti-oxidation, inhibition of harmful bacteria, antitumor effects, and regulation of intestinal microflora.
6. In the future, these potential effects of E. cristatum are expected to drive the development of new fermentation products and offer vast application prospects. This review provides a comprehensive overview of the fundamental functional characteristics of E. cristatum and its applications in tea. It also describes directions for further research and development, aiming to facilitate the extensive and in-depth exploration and utilization of E. cristatum.

Full article here: Overview of Eurotium cristatum and its Fermentation Application in Tea