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Mucor strain and application thereof to green brick tea fermentation

A technology of mucor and green brick tea, applied in fermentation, fungi, tea treatment before extraction, etc., can solve the problem of long fermentation cycle, and achieve the effect of improving production efficiency and shortening fermentation cycle.

Active Publication Date: 2017-10-20
XINDING BIOLOGICAL SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] Green brick tea belongs to the category of dark tea. The fermentation of black tea utilizes heat and microorganisms to produce material transformation. The fermentation cycle is long and the quality characteristics are outstanding.

Method used

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  • Mucor strain and application thereof to green brick tea fermentation
  • Mucor strain and application thereof to green brick tea fermentation
  • Mucor strain and application thereof to green brick tea fermentation

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Experimental program
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Effect test

Embodiment 1

[0033] The morphological identification of embodiment 1 mucormycetes strain xingding-2;

[0034] Strain xingding-2 was isolated from green brick tea fermented tea pile, and its morphology was observed under a microscope as follows: figure 1 shown. Cultivate them on Chapei agar, Saccharomyces chabai agar, malt juice agar and other culture substrates respectively. The culture temperature is 28°C and the culture time is 2-5 days, and the morphology is observed.

[0035] The colonies on Chapeauer's agar were white, and the mycelium was divided into two parts. The growth of vegetative mycelium was more regular and round from the center to the surrounding, and the aerial mycelium was less. The colony on Chavetcher's agar is white, the shape of the colony is more regular and circular, and there are more aerial hyphae. Compared with Chase agar, it grows faster. The colonies on malt juice agar are white, without aerial hyphae, and grow faster than Chase agar, but slower than Chase ag...

Embodiment 2

[0036] Example 2 Molecular identification of bacterial strain xingding-2:

[0037] Genomic DNA of the strain was extracted, and the genomic DNA was subjected to polymerase chain reaction (Polymerase Chain Reaction, PCR) using ITS1 and ITS4 universal primers to propagate specific DNA sequences, and the National Center for Biotechnology Information (NCBI ) database for strain comparison.

[0038] (1) 18S rDNA sequence analysis:

[0039] ITS1 rDNA primer sequence: 5'-TCCGTAGGTGAACCTGCGG-3'

[0040] ITS4 rDNA primer sequence: 5'-TCCTCCGCTTATTGATATGC-3'

[0041] The 18SrDNA sequence was amplified and the full length of the sequence was 617bp. The amplified 18S rDNA sequence was compared with the gene sequence of the related strains in the GeneBank database, and the strain with higher homology to the strain xingding-2 was found to be Mucor racemosus f racemosus stain CBS (EU484278) from NCBI. Sexuality reaches 99%.

[0042] (2) LSU rDNA sequence analysis:

[0043] NL1 rDNA pri...

Embodiment 3

[0047] Embodiment 3 utilizes mucormycetes strain to carry out green brick tea fermentation experiment:

[0048] (1) Slant culture: Mucor xingding-2 was inoculated on the slant medium and cultured at 28°C for 48 hours to obtain the slant strain. The slant medium used contained the following ingredients per 1L: 20.0g glucose, 200.0g potato, 15g agar, the remainder of distilled water, natural pH, and sterilized at 115°C for 20 minutes.

[0049](2) Expanded cultivation of fermented strains: inoculate the slanted strains into sterilized seed culture medium, and culture them with constant temperature and vibration at 175 rpm and 28°C for 48 hours to obtain seed culture liquid. The seed medium used contained the following ingredients per 1L: 20.0g of glucose, 200.0g of potatoes, the rest of distilled water, natural pH, and sterilized at 115°C for 20min.

[0050] (3) Fermentation of tea leaves: select third-grade green hair tea and sprinkle water until the moisture content is 25%. T...

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Abstract

The invention relates to mucor and application thereof to green brick tea fermentation, and belongs to the field of application of a microbial fermentation technology. The strain is separated from tea leaves with good fungus hyphae growth in the pile-fermentation process of the green brick tea production in a production workshop of a company, and is determined to be the mucor through separation and identification; the mucor is named as xingding-2; the preservation code is CCTCC (China Center For Type Culture Collection) NO: M2017241; the preservation time is May 5, 2017, and belongs to the mucor fungus; the mucor is applied to green brick tea production through fermentation. According to the method for fermenting the green brick tea by the mucor xingding-2 provided by the invention, the mucor xingding-2 is cultured in a liquid state; the fungal spores are collected and are put into the green brick tea fermentation tea piles; the temperature and the humidity are controlled for fermentation. Compared with a conventional green brick tea fermentation method, the green brick tea fermentation method provided by the invention has the advantages that the mouthfeel of the tea product is basically similar; the fermentation period is short; the production rate is greatly improved.

Description

technical field [0001] The invention relates to the application of mucormycetes and a method for fermenting green brick tea, belonging to the field of microbial fermentation technology application. Background technique [0002] Green brick tea belongs to the category of black tea. The fermentation of black tea uses the action of damp heat and microorganisms to undergo material transformation. The fermentation cycle is long and the quality characteristics are outstanding. Compared with other dark teas, green brick tea is more fully fermented, and the quality and taste of the fermented tea are more mellow and the aroma is more prominent. [0003] Hubei Qingzhuan tea is made from sun-dried green leaves, which are fermented, matured, autoclaved, and dried. Among them, the fermentation process plays a decisive role in the formation of the flavor of green brick tea. According to previous studies on dark tea series such as Hunan Anhua dark tea and Yunnan Pu'er tea, the fermentati...

Claims

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Application Information

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IPC IPC(8): C12N1/14C12P1/02A23F3/10C12R1/785
CPCA23F3/10C12N1/14C12P1/02C12N1/145C12R2001/785
Inventor 肖长义王春燕李世刚何建刚
Owner XINDING BIOLOGICAL SCI & TECH
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