Trametes hirsute strain, application of trametes hirsute strain and method for processing Pu'er tea

A technology of Trametes trichotillosum and Pu'er tea, applied in the biological field, to achieve the effect of increasing pharmacological and health care functions, promoting transformation, and obvious sweetness

Active Publication Date: 2016-06-15
MENGHAI TEA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, there is no report on the isolation of Trameteshirsute from the stacking fer...

Method used

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  • Trametes hirsute strain, application of trametes hirsute strain and method for processing Pu'er tea
  • Trametes hirsute strain, application of trametes hirsute strain and method for processing Pu'er tea
  • Trametes hirsute strain, application of trametes hirsute strain and method for processing Pu'er tea

Examples

Experimental program
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Effect test

Embodiment 1

[0056] Embodiment 1: Isolation and purification of Trametes trichotis TMCC70006 bacterial strain

[0057] Fresh samples were collected from fermenting Pu'er tea piles (collected from Menghai Tea Industry Co., Ltd.), and 300 strains of Trametes polychaete were isolated through the purification medium described below. After morphological observation and gene sequencing (entrusted to Shenzhen Huada Gene Company) analysis, the TMCC70006 strain was selected.

[0058] The separation and purification method is as follows:

[0059] (1) Purification medium preparation:

[0060] Medium formula: 10g of yeast extract powder, 10g of glucose, 8g of malt extract powder, 15g of agar, 1000mL of distilled water, and the pH is in the natural state (6.8-7.3).

[0061] Sterilize the prepared medium at 121°C for 30 minutes, cool it to about 50°C, pour it into sterile culture dishes, about 30ml per dish, cool and solidify for later use;

[0062] (2) Sample processing: take the Pu-erh tea fermente...

Embodiment 2

[0068] Embodiment 2: the production application of Trametes trichotis TMCC70006 bacterial strain

[0069] Add water to the large-leaf sun-dried green tea (collected from Menghai Tea Industry Co., Ltd.) until the water content reaches 35% (m / m) based on the total weight of the sun-dried green tea before the tide, and then sterilize at 121°C for 30 minutes. The thallus of the TMCC70006 bacterial strain obtained in step 7) of Example 1 was dissolved in sterile water, and the green hair tea was dried by 2.0×10 per gram. 5 The amount of individual thalli was inoculated in the sun-dried green hair tea after described sterilization, then placed in 35 ℃ and cultivated for 4 weeks, replenished water and turned over in units of weeks, each time according to 10% (v / m) (at each time Rehydrate in an amount based on the total weight of the culture before rehydration). After one week, the TMCC70006 strain began to multiply and secrete various enzymes, such as polyphenol oxidase, xylanase, l...

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Abstract

The invention relates to a trametes hirsute strain, application of the trametes hirsute strain and a method for processing Pu'er tea. The trametes hirsute strain has the preservation number of CGMCC No.8752. The strain can be used for processing Pu'er tea. The method for processing Pu'er tea comprises the following steps of inoculating separated and purified trametes hirsute thalli into big leaf crude tea, and performing fermentation culture. The trametes hirsute strain has the advantages that the fermentation quality of the Pu'er tea can be easily controlled under the artificial fermentation condition; the fermentation quality is stable; the fermented Pu'er tea with the improved sensory quality can be obtained. In addition, the conversion of substances contained in the Pu'er tea can be effectively promoted; the pharmacological and health care functions of the Pu'er tea can be increased; and the fermentation time can be shortened.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a Trameteshirsute bacterial strain and application thereof, and a method for processing Pu'er tea. Background technique [0002] In the fermentation of Puer tea, the changes of different groups of microorganisms are significantly different during the fermentation period. There are more bacteria in the early stage of fermentation and less in the later stage; , later development becomes dominant; filamentous fungi are dominant in fermentation due to their ability to utilize a variety of carbon sources for metabolism. These changes are the result of antagonism between microorganisms, as well as the accumulation of metabolites and the transformation of tea content. As a result, the special color, aroma and taste of Pu'er tea are formed. [0003] Tea contains a large number of biologically active ingredients, including: tea polyphenols, tea pigments, tea polysaccharides, tea...

Claims

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Application Information

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IPC IPC(8): C12N1/14A23F3/10C12R1/645
Inventor 唐蜀昆高林瑞卢晓慧邹小林任万增童一峰卢开阳黄华伟刘韬田飞
Owner MENGHAI TEA IND
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