普洱茶中转化茶多酚的优势菌株筛选与鉴定

doi:10.3969/j.issn.1673-1689.2014.07.015

首页 > 过刊浏览>2014年第33卷第7期 >762-766. DOI:10.3969/j.issn.1673-1689.2014.07.015

普洱茶中转化茶多酚的优势菌株筛选与鉴定
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                        10.3969/j.issn.1673-1689.2014.07.015
                    
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Screening and Identification of Strains with Tea Polyphenols Conversion Activity in Pu-erh Tea Samples

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摘要:

普洱茶是以晒青毛茶为原料，采用独特工艺加工而成的一种发酵性茶叶，其中微生物的发酵对普洱茶的品质形成起着决定性作用。为了提高普洱茶品质和缩短发酵周期，本研究对普洱熟茶样品中转化茶多酚的微生物进行筛选与鉴定。经过固体平板初筛和液体茶汤培养复筛，得到3株氧化茶多酚形成茶褐素能力较强的菌株。将这3株菌回接普洱茶固态发酵，明显促进了茶多酚转化为茶色素，并改善了3种茶色素的比例。分子生物学鉴定结果表明，这3株菌分别为黑曲霉（Aspergillus niger）、布朗克假丝酵母（Candida blankii）和泡盛曲霉（Aspergillus awamori）。

Abstract:

Pu-erh tea is a kind of tea which uses sun dried green tea as its raw material and processed with a unique technology. Microbial fermentation plays a key role in the formation of Pu-erh tea quality. To improve the quality of Pu-erh tea and reduce fermentation time, some microbes with tea polyphenols conversion activity were isolated and identified from Pu-erh tea samples. After several rounds of screening, three strains with high ability of conversion tea polyphenols to theabrownin were obtained. After the three strains were inoculated to Pu-erh tea solid fermentation, the conversion process of tea polyphenols to tea pigments was obviously stimulated. Meanwhile, the ratio of three pigments have become better. The results of molecular identification showed that these three strains were Aspergillus niger, Candida blankii and Aspergillus awamori, respectively.

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冯玲然,王强,罗玮,余晓斌.普洱茶中转化茶多酚的优势菌株筛选与鉴定[J].食品与生物技术学报,2014,33(7):762-766.

FENG Lingran, WANG Qiang, LUO Wei, YU Xiaobin. Screening and Identification of Strains with Tea Polyphenols Conversion Activity in Pu-erh Tea Samples[J]. Journal of Food Science and Biotechnology,2014,33(7):762-766.

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在线发布日期: 2014-10-19
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