<span style="font-size:12.0pt;line-height: 115%;font-family:"Times New Roman";mso-fareast-font-family:"Times New Roman"; mso-ansi-language:EN-IN;mso-fareast-language:EN-IN;mso-bidi-language:HI" lang="EN-IN">Caffeine in tea plants [<i>Camellia sinensis</i> (L) O. Kuntze] : In <i>situ</i> lowering by <i>Bacillus</i> <i>licheniformis</i> (Weigmann) Chester</span>

Abstract

Tea plants (<i>Camellia sinensis</i>) contain 5-6% caffeine that is responsible for the stimulating effect of the beverage. As the tolerance to caffeine varies among individuals, low caffeine tea would be an ideal alternative. While assessing the potential of a few selected bacteria-<i>Bacillus licheniformis</i>, <i>B</i>. <i>subtilis</i> and <i>B</i>. <i>Firmus</i>, to multiply on nutrient medium supplemented with glucose (5%) and tea leaf extract (2%), it was observed that only <i>B</i>. <i>licheniformis</i> could proliferate on this medium. Hence, <i>B. licheniformis</i> was used for further studies. Tea plants were sprayed with a suspension of B. licheniformis at a dilution of 5 x 10⁸CFU/ml containing 0.1% Tween 80 as surfactant. In <i>situ</i> lowering of caffeine from tea leaves was evident without affecting the quality of the other tea components. Further, there was no change in the morphological and physiological characteristics as well. It is suggested that spraying of B. <i>licheniformis</i> may be useful in yielding decaffeinated tea with good flavour and aroma.</span>