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Method for mixed fermentation of green brick tea with multi-fungi

A technology of green brick tea and mixed strains, which is applied in the application field of microbial fermentation technology, can solve the problems of less chemical research on the processing quality of green brick tea, unclear change laws of volatile components of green brick tea and unclear formation reasons, so as to shorten the fermentation period and improve production. The effect of efficiency

Active Publication Date: 2018-02-02
XINDING BIOLOGICAL SCI & TECH +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Compared with Fuzhuan tea, Puer tea and other dark teas, there are few researches on the processing quality chemistry of Qingzhuan tea, and there are no reports on the changes in the fermentation process of Qingzhuan tea in the process of primary production and fermenting. The change rule and formation reason of the volatile components of green brick tea during the whole dynamic processing process are not yet clear

Method used

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  • Method for mixed fermentation of green brick tea with multi-fungi
  • Method for mixed fermentation of green brick tea with multi-fungi
  • Method for mixed fermentation of green brick tea with multi-fungi

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Embodiment 1

[0039] The morphological identification of embodiment 1 rhizopus stoloniferus bacterial strain xingding-3;

[0040] Strain xingding-3 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.

[0041] The colonies on Chapeauer's agar were white, and the mycelium was divided into two parts. The vegetative mycelium grew from the center to the surrounding and showed a relatively regular circle. There were a large number of aerial mycelia, and the colony grew faster. The colony on the Chavetcher's agar is white, the colony shape is more regular and circular, and there are more aerial hyphae. Compared with the Chase agar, it grows faster. Colonies on malt juice agar are white, with more aerial h...

Embodiment 2

[0042] Example 2 Molecular identification of bacterial strain xingding-3:

[0043]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.

[0044] (1) 18S rDNA sequence analysis:

[0045] ITS1 rDNA primer sequence: 5'-TCCGTAGGTGAACCTGCGG-3'

[0046] ITS4rDNA primer sequence: 5'-TCCTCCGCTTATTGATATGC-3'

[0047] The 18SrDNA sequence was amplified and the full length of the sequence was 617bp. The amplified 18SrDNA sequence obtained was compared with the gene sequence of the related bacterial strain in the GeneBank database, and the bacterial strain with higher homology to the bacterial strain xingding-3 was found to be Rhizopus stolonifer (AM933546.1) from NCBI, and the homology reached 99%.

[0048] (2) LSU rDNA sequence analys...

Embodiment 3

[0053] Embodiment 3 utilizes rhizopus stoloniferus strain to carry out green brick tea fermentation experiment:

[0054] (1) Slant culture: Rhizopus stoloniferum xingding-3 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 rest of distilled water, natural pH, and sterilized at 121°C for 20 minutes.

[0055] (2) Expanded cultivation of fermented strains: Inoculate one ring of the slant strain into the sterilized seed culture medium, and culture it with constant temperature and vibration at 175rpm and 28°C for 48h to obtain the seed culture solution, and centrifuge at 3000r / min for 10min Discard the supernatant to obtain spores. 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 121°C for 20 minutes.

[0056] (...

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Abstract

The invention discloses a method for mixed fermentation of green brick tea with multi-fungi. The method utilizes rhizopus stolonifer and mucor racemosus Fres together to ferment the green brick tea, and belongs to the field of microbial fermentation technology application. For the rhizopus stolonifer used by the invention, a preservation number is CCTCC M 2017240 and preservation time is May 5, 2017; and for the mucor racemosus Fres, a preservation number is CCTCCM 2017241 and preservation time is May 5, 2017. The mucor racemosus Fres is a fungus belonging to mucor racemosus and is used for the production and fermentation of the green tea brick. The method for the mixed fermentation of the green brick tea with fungi comprises the following steps: culturing two fungi in a liquid state; separately collecting spores of the fungi; putting the spores into the fermented tea pile of green brick tea; and controlling temperature and humidity for fermentation. Compared with traditional fermentation methods of green brick tea, the method for the mixed fermentation of the green brick tea of the invention has the advantages of more mellow, softer and smoother mouth feel of tea products, and shorter fermentation cycle, and greatly improved productivity.

Description

technical field [0001] The invention relates to the application of two fungi, Rhizopus stolonifer and Mucor racemosa and a method for fermenting green brick tea, belonging to the application field of microbial fermentation technology. Background technique [0002] Our province is a large tea province with a large output. The middle and high-grade teas are all processed from the fresh leaves of spring teas. The fresh leaves of summer and autumn teas can only be processed into bulk teas with low added value. However, the prices of bulk teas have continued to fall in recent years. The adjustment of tea production structure is imminent. [0003] Post-fermented tea (dark tea) refers to dry tea that is piled before or after drying, and the polyphenols are fully oxidized through microbial action and hydrothermal action, thereby forming a mellow aroma and dark red soup. The finished teas are Tianjian, Gongjian, Shengjian, Black Brick Tea, Flower Brick Tea, Special Brick Tea, Ordina...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10
CPCA23F3/10
Inventor 肖长义王春燕李世刚何建刚
Owner XINDING BIOLOGICAL SCI & TECH
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