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Bariae fabreidii, microbial preparations containing it and applications thereof

A microbial preparation and yeast technology, applied in the application of tea fermentation, Barley Fabry, the field of microbial preparations containing the yeast, can solve the problem of poor taste of Pu-erh tea, the fermentation effect is not as good as natural fermentation, and the content is reduced, etc. To achieve obvious antioxidant effect, beneficial to human health, and the effect of improving antioxidant capacity

Active Publication Date: 2022-05-06
COFCO NUTRITION & HEALTH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Yeast is the dominant strain in Pu-erh tea. Researchers use pure-bred yeast to ferment Pu-erh tea. For example, Zhao Tengfei and others screened 5 kinds of yeast from the pile fermentation to carry out pure-bred fermentation of Pu-erh tea, but the results showed that the yeast The effect of pure bacterial fermentation on Pu-erh tea is not as obvious as that of natural fermentation (a variety of microbial fermentation), and it reduces the content of tea polyphenols (with strong antioxidant properties) and soluble sugar (relieves the bitterness and irritation of tea soup), The taste of the fermented Pu-erh tea is not good (“A Preliminary Study on the Fermentation of Pu-erh Tea by Yeast Pure Breeds”, Zhao Tengfei et al., Food Science and Technology, 2012)
Therefore, there is still the disadvantage that the fermentation effect is not as good as that of natural fermentation by using single bacterium pure strain fermentation

Method used

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  • Bariae fabreidii, microbial preparations containing it and applications thereof
  • Bariae fabreidii, microbial preparations containing it and applications thereof
  • Bariae fabreidii, microbial preparations containing it and applications thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] Example 1 Screening and identification of P. fabridii strains

[0075] 1.1 Sample collection and data collection

[0076] 100g of raw Pu-erh tea from Lincang, Yunnan Province was fermented at room temperature. The whole process of Pu-erh raw tea fermentation was followed, and fermented tea samples were collected in stages, and the collection time was recorded (3 days (3d), 15 days (15d) after stacking. ), 21 days (21d), 29 days (29d)), samples were stored in sterile sample collection tubes after collection. Store samples immediately after collection at -80°C to terminate microbial activity.

[0077] 1.2 Sample processing and DNA extraction

[0078] Within 24 hours after the termination of microbial activity, use Bioteke automatic nucleic acid extractor and soil genomic DNA extraction kit (Beijing Bioteke Biotechnology Co., Ltd.) to extract DNA from the collected fermented tea samples. This operation can eliminate DNA caused by human error Extraction quality is incons...

Embodiment 2

[0085] The preparation of embodiment 2 Fabre Debari yeast agent

[0086] The P. fabreidii D-1 isolated in Example 1 was prepared into a freeze-dried bacterial preparation (dry powder). The specific process is as follows:

[0087] (1) Inoculate the P. fabrierii strain D-1 strain into 200mL of YPD liquid medium at 2v / v%, and cultivate it at 30°C and 200rpm for 12h to obtain the seed culture solution;

[0088] (2) Inoculate the above-mentioned seed culture solution at 2v / v% into a 20L fermenter containing 20L sterilized YPD liquid medium, the pH of the fermentation solution is 6.5, and continuously cultivate at 30°C and 200rpm for 24h, Obtain the culture fluid of P. fabreidii strain D-1;

[0089] (3) Centrifuge the above-mentioned culture solution at 8000 rpm and 4°C for 10 minutes to collect the bacteria sludge. According to the volume ratio of the bacteria sludge and the freeze-drying protective agent (trehalose and glycerol, the volume ratio is 1:1), the volume ratio is 1:3 ...

Embodiment 3

[0090] Example 3 Fermented Pu'er Tea Prepared by Fabrid's Barley Yeast

[0091] The P.fabridii yeast D-1 obtained in Example 1 is used to make fermented Pu'er tea, and the specific process is as follows:

[0092] 1) Preparation of seed liquid: Inoculate the preserved yeast culture liquid into 100mL PDB liquid medium (as seed medium) at 2v / v% after recovery, cultivate at 30°C and 200rpm for 18h, and inoculate the obtained yeast culture medium with PDB liquid medium The culture medium was adjusted to a viable count of about 1×10 8 CFU / mL, ready to use.

[0093] 2) Fermentation of Pu'er raw tea: Add sterile water to the raw Pu'er raw tea (50g) until the content of water is 30wt% compared to the total weight of the tea leaves, take 5mL of the above bacteria solution and inoculate it into Pu'er raw tea, and mix well; After the inoculated tea leaves were sealed with a parafilm, they were placed in an incubator at 30°C and incubated for 52 hours.

[0094] 3) Drying the Pu'er tea f...

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PUM

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Abstract

The invention relates to a Baryomyces fabryi D-1, the preservation number is CGMCC No.16712, the preservation date is November 6, 2018, and the classification name is Debaryomyces fabryi. The present invention also relates to the application of the P.fabriides D-1 in the fermentation of Pu'er raw tea. The fermented Pu-erh tea fermented by the Fabreidpalyo yeast strain D-1 of the present invention presents a strong aroma of flowers and fruits, the color of the soup becomes darker, the content of catechins decreases, the antioxidant capacity of the tea soup after brewing is improved, and it is beneficial to the tea after drinking. human health.

Description

technical field [0001] The invention relates to the field of microbial fermentation, in particular to a Debaryomyces fabryi, a microbial preparation containing the yeast, and their application in tea fermentation. Background technique [0002] Pu-erh tea can generally be simply divided into two types: Pu-erh raw tea and Pu-erh cooked tea. Raw Pu-erh tea refers to all kinds of Yunnan tea leaves that are made from large-leaved Yunnan sun-dried green tea and aged in a natural way, without artificial "fermentation" or "stacking", but only processed and modified. Raw Pu-erh tea is more valuable because of aging. After five years of aging, the wildness of Pu'er raw tea begins to fade, and the tea soup is like semi-fermented oolong tea, and the soup color is light chestnut red and bright. With the extension of aging time, different aromas such as lotus, camphor and orchid are naturally fermented in different periods. The soup color also changed from chestnut red to dark chestnut...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16A23F3/10C12R1/645
CPCC12N1/16A23F3/10C12R2001/645C12N1/145
Inventor 郑晓卫焦琳陈博张子剑杨鑫金渭武
Owner COFCO NUTRITION & HEALTH RES INST
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