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Aspergillus tubingensis and method for producing theabrownins through liquid fermentation of Aspergillus tubingensis

A technology of Aspergillus tabin and theabrownin, which is applied in the field of Aspergillus tabin and its liquid fermentation production of theabrownin, can solve problems such as no public reports, and achieve high efficiency, automation, and easy control of production conditions and environment. Effect

Inactive Publication Date: 2016-09-07
YUNNAN AGRICULTURAL UNIVERSITY
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Problems solved by technology

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  • Aspergillus tubingensis and method for producing theabrownins through liquid fermentation of Aspergillus tubingensis

Examples

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Embodiment 1

[0016] Example 1: Isolation and Identification of Aspergillus tubingensis KUtea 00

[0017] (1) Solid-state fermented Pu-erh tea: Spray 200mL of distilled water on 400g of large-leaf sun-dried green tea (Camellia sinensis var.assamica) to make the initial moisture content of the tea leaves reach 35%. Ferment for 14 days in a 70% fully automatic constant temperature and humidity fermentation box. On the 8th day, the tea leaves were turned over and properly sprayed to replenish water, and after the fermentation was completed, they were blast-dried at 60° C. to obtain ripe Pu-erh tea. The content of theabrownin in the obtained Pu'er cooked tea sample was 10% through traditional extraction and colorimetric analysis.

[0018] (2) Isolation, purification and identification of fungi: During the solid-state fermentation, samples were taken every day, and the microorganisms were separated by the dilution plate method. Weigh 1 g of the sample into a conical flask containing 9 mL of st...

Embodiment 2

[0021] Example 2: Using Aspergillus tubingensis KUtea 00 obtained in Example 1 for the production of theabrownin from liquid fermented green tea water extract

[0022] (1) Preparation of green tea water extract: large leaf sun-dried green tea (Camellia sinensis var. 30mL. The water extract was pasteurized (80°C, 30min) and then cooled to room temperature for the subsequent liquid fermentation of Aspergillus tubingensis KUtea 00 to produce theabrownin.

[0023] (2) Seed culture medium: Inoculate 1-2 spores of Aspergillus cyclatabingensis KUtea 00 into a 125 mL Erlenmeyer flask containing 25 mL of the above-mentioned pasteurized green tea water extract under aseptic operation, shake the flask at 250 rpm and 40°C After culturing for 24 hours, the resulting medium is the seed medium.

[0024] (3) Production of theabrownin by liquid fermentation: Inoculate 25mL of the above-mentioned seed medium into a 500mL triangular flask containing 225mL of pasteurized green tea water extract...

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Abstract

The invention relates to Aspergillus tubingensis and a method for producing theabrownins through liquid fermentation of Aspergillus tubingensis, and belongs to the technical field of biology. The producing strain of the invention is Aspergillus tubingensis KUtea 00, and Aspergillus tubingensis KUtea 00 is preserved in the China General Microbiological Culture Collection Center (CGMCC) on December 30th, 2014, the preservation unit address is No.3. No.1 Courtyard, West Beichen Road, Chaoyang District, Beijing, and the preservation number is CGMCC No.10021. According to the invention, Aspergillus tubingensis KUtea 00 is inoculated in an aqueous extract of Camellia sinensis var. assamica which is pasteurized, after a single bacterial strain is purely cultured for 4 days in a shake flask, the content of theabrownins is 6.5g / L, and the volumetric productivity of theabrownins is 5.5 times higher than that of solid state fermentation. The Aspergillus tubingensis and the method for producing theabrownins by the liquid fermentation of Aspergillus tubingensis disclosed by the invention have the advantages of easy control of production conditions and environment, no limit to tea production seasons, automation, high efficiency and low cost. According to the invention, the strain is directly grown and reproduced in the aqueous extract of Camellia sinensis var, without adding any additional carbon sources and nitrogen sources, and polyphenols in the aqueous extract of Camellia sinensis var can be biologically transformed into macromolecule water-soluble theabrownins quickly.

Description

Technical field: [0001] The invention relates to a method for producing theabrownin by aspergillus tubingensis and its liquid state fermentation, and belongs to the field of biotechnology. Background technique: [0002] Aspergillus tubingensis is widely found in fermented foods such as Pu-erh tea and rice wine koji. Aspergillus tubingensis is a kind of Aspergillus section Nigri. By 2011, the Aspergillus section Nigri had been identified and refined into 26 species. When using molecular biology methods to identify Aspergillus niger group fungi, the analysis and comparison of ribosomal rDNA ITS sequences commonly used by fungi has a low resolution, and it is impossible to distinguish each species; while the determination and analysis of calmodulin gene sequence and β-micro The beta-tubulin gene sequence distinguishes all species. [0003] Theabrownins (TB) refer to macromolecular water-soluble pigments formed by oxidative polymerization of polyphenolic compounds mainly compo...

Claims

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Application Information

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IPC IPC(8): C12N1/14C12P1/02C12R1/66
CPCC12P1/02C12N1/145C12R2001/66
Inventor 龚加顺谭超王秋萍萨洛特彭春秀
Owner YUNNAN AGRICULTURAL UNIVERSITY
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