Aspergillus aculeatus for efficiently producing ester-type catechin degraded by tannase and application thereof
By producing tanninase through solid-state fermentation of Aspergillus echinosus LS06, the problem of low degradation efficiency of ester-type catechins in tea infusion has been solved, achieving efficient degradation of ester-type catechins and improving the quality and taste of tea beverages.
CN121555327BActive Publication Date: 2026-06-09TEA RESEARCH INSTITUTE CHINESE ACADEMY OF AGRICULTURAL SCIENCES
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Patent Information
- Application Number
- CN202610056068.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- Filing Date
- 2026-01-16
- Publication Date
- 2026-06-09
- Estimated Expiration
- 2046-01-16
AI Technical Summary
Technical Problem
Existing technologies have low degradation efficiency for ester-type catechins in tea infusions, leading to sedimentation of tea beverages during storage, which affects their appearance and consumers' purchasing desire.
Method used
Tanninase was produced by solid-state fermentation using Aspergillus aculeatus LS06, with wheat bran as raw material. The fermentation conditions were 28-32℃ for 60-84 h. The enzyme solution was used to degrade ester-type catechins.
Benefits of technology
It efficiently degrades ester-type catechins, reduces intermolecular interactions, inhibits precipitation formation, improves the flavor and turbidity of tea beverages, and enhances their quality and nutritional value.
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Abstract
This invention belongs to the field of food enzyme engineering technology, specifically relating to a strain of *Aspergillus echinococcosis* that produces highly efficient ester-degrading catechin tannin enzymes and its applications. The strain is classified as *Aspergillus echinococcosis* (…). Aspergillus aculeatus LS06, with accession number CGMCC No. 42170. The *Aspergillus echinococcosis* strain provided by this invention serves as a tannin-producing strain, using inexpensive agricultural waste bran as raw material, resulting in low production costs. Simultaneously, the produced tannins exhibit high enzyme activity and high catalytic efficiency for ester-type catechins, demonstrating promising application prospects in tea beverage processing.
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