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Bacillus pumilus strain and application thereof

A technology of Bacillus pumilus and short, which is applied in the field of fermented tea, can solve the problems of poor retention and poor brown color formation, and achieve the effect of good brown color formation and high content

Active Publication Date: 2014-05-14
湖南翱康生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its retention of health-care components such as catechins, theaflavins, tea polyphenols and flavonoids in Duosui Ketian tea is poor, and its brown color formation is not good.

Method used

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  • Bacillus pumilus strain and application thereof
  • Bacillus pumilus strain and application thereof
  • Bacillus pumilus strain and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Example 1: Isolation and Screening of Bacterial Strains

[0038] 1) Processing of raw materials (naturally fermented tea)

[0039] Weigh 5 g of Duosuike natural fermented tea obtained by fermentation by the conventional method of our laboratory in a sterile Erlenmeyer flask, add 50 mL of sterile water, and shake for 30 min to obtain 10 -1 Diluent; then use 1mL pipette to draw 10 -1 Dilute 1 mL, transfer it into a test tube filled with 9 mL of sterile water, oscillate, let the bacteria liquid mix evenly, and serve as 10 -2 Diluent; and so on, serially diluted to make 10 -3 、10 -4 、10 -5 Wait for a series of dilutions.

[0040] 2) Isolation and cultivation of dominant microorganisms in naturally fermented tea

[0041] Number the media plates and pipette 10 -3 、10 -4 、10 -5 Inoculate 0.2mL of each diluted bacterial solution on potato dextrose agar (PDA) medium with different dilution numbers (20% potato, 2% glucose, 2% agar, natural pH), and then spread the bacter...

Embodiment 2

[0080] Embodiment 2: the identification of bacterial strain

[0081] 1) Colony characteristics:

[0082] Streak the dominant bacteria 1 onto sugar agar (PDA) medium (20% potato, 2% glucose, 2% agar, natural pH), then invert the plate, culture at 28°C for 2 days, observe and record the growth of colonies on the plate . figure 1 The characteristics of the colonies showing dominant bacteria 1 are generally as follows: round colonies, milky white, dry surface, dull, jagged edges, irregular, large colony diameter, raised in the middle, and wrinkled.

[0083] 2) Gram stain: rod-shaped, stubby, bluish-purple.

[0084] 3) Physiological and biochemical identification

[0085] (1) Ampicillin sodium medium: add ampicillin sodium at a final concentration of 100 mg / mL to PDA plate medium (potato 20%, glucose 2%, agar 2%, natural pH), inoculate dominant bacteria 1, 28°C Cultivate for 2 days, observe the growth of dominant bacteria 1 on the PDA plate medium supplemented with ampicillin s...

Embodiment 3

[0098] Example 3: The effect of brewing the fermented tea of ​​Duosuikee fermented tea fermented by pure strain of Bacillus pumilus 13-03

[0099] Take 5g of the fermented tea and 5g of the original tea (before fermentation) fermented with Bacillus pumilus 13-03 by using the method of 3) in Example 1 to brew with boiling water for 15 minutes respectively, and compare their brown color and taste .

[0100] figure 2 Shown is the comparison result of the brown color after brewing of the fermented tea of ​​Dacchiae fermented tea produced by Bacillus pumilus 13-03 of the present invention and the brown color after brewing of the original tea (before fermentation). The tea color of the tea is brown (B), which is obviously different from the light green (A) of the original tea. The prepared tahoko fermented tea tastes soft and mellow, with the sweetness of tahoko itself.

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Abstract

The invention relates to a bacillus pumilus strain and an application thereof. The bacillus pumilus strain is bacillus pumilus 13-03 and preserved in China Center for Type Culture Collection, with the preservation number of CCTCC No.M2014008. The bacillus pumilus 13-03 can be used for producing lithocarpus ploystachyus reld fermented tea, the contents of catechin, theaflavin, tea polyphenol and flavones in the lithocarpus polystachyus rehd fermented tea are high, and the color of the tea is good.

Description

technical field [0001] The invention relates to the technical field of fermented tea, in particular to a strain of bacillus pumilus and its application in the production of fermented tea. Background technique [0002] Fermented tea has the functions of clearing fat and reducing obesity; clearing stomach and intestines and helping digestion; clearing blood vessels and reducing three highs; clearing toxins and protecting stomach, liver and kidneys. At present, the microorganisms used to prepare fermented tea are mainly fungi. [0003] Duosuike, also called sweet tea, is a wild plant resource with high utilization value. It is widely distributed in Xuefeng Mountain, Hunan Province, with rich nutrition and complete ingredients. It is rich in flavonoids and tea polyphenols, and has the function of preventing and treating hypertension , Treat damp-heat dysentery, itchy skin, carbuncle and malignant sores, and have the functions of nourishing the liver and kidney, harmonizing the ...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23F3/08C12R1/07
Inventor 徐君飞伍贤进周维
Owner 湖南翱康生物科技股份有限公司
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