Yeast fungus for making wine and its application in production of puer tea

A technology of Saccharomyces cerevisiae and Pu'er tea, applied in the direction of fungi, microbe-based methods, microbes, etc., to achieve stable and improved quality, shorten processing time, and improve quality

Inactive Publication Date: 2007-02-07
秘鸣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, how to improve the quality of Pu’er tea through the research of microorganisms in Yunnan Pu’er tea processing, and screening beneficial and dominant microbial strains from Pu’er tea processing for production has not yet been published in the literature.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: the purification of PSac0501 strain

[0016] From the collected tea samples, Saccharomyces cerevisiae strains were obtained by known plate separation (culture medium using Saccharomyces cerevisiae isolation and purification medium). Saccharomyces cerevisiae purification medium is: glucose 20g, peptone 10g, yeast juice 5g, agar 20g, distilled water 1000ml, pH value not adjusted, sterilized at 8 pounds for 20min.

[0017] method:

[0018] (1) Melt the solid culture medium, cool it to 45°C, pour it into a sterile petri dish, about 15-20 ml per dish, shake it slightly, let it stand still, and make it into a plate for later use.

[0019] (2) Take 2g of the tea sample to be separated, add it to a mortar with 98ml of sterile water beside the flame and grind it, and what is obtained at this time is 10 -2 bacterial suspension.

[0020] (3) Dilution: Dilute the bacterial suspension to 10 -8 The ten-fold method means that the bacterial suspension in the next tube...

Embodiment 2

[0024] Embodiment 2: the production application of PSac0501 strain

[0025] The raw tea is wet-heated according to the traditional method, and then inoculated with 0.1-0.8% PSac0501 strain in the raw tea to ferment it. When the pile temperature rises to about 25°C, the PSac0501 strain starts to metabolize, and with the As the pile temperature rises further, a large amount of enzymes are secreted. These enzymes oxidize and hydrolyze the ingredients contained in tea leaves. Among them, the degradation rate of tea polyphenols is accelerated, the changes of catechins, oligosaccharides, and water extracts are significant, and the changes of amino acids are extremely significant. The oxidation, condensation, conversion, and partial conversion of polyphenols into TF, TF can also be It is further transformed into TR and TB, and these changes have played an important role in the formation of the quality of Pu-erh tea. Pu'er tea produced by inoculation has unique aroma, mellow taste a...

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PUM

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Abstract

A Saccharomyces cerevisiae Psac 0501 (CGMCC No.1372) is prepared through culturing in natural culture medium and purifying culture. It can be used in the production of Pu'er tea for increasing the contents of theapolyose and bisterin in Pu'er tea and shortening productive period.

Description

Technical field: [0001] The invention relates to a brewer's yeast fungus and its application in the production of Pu'er tea, which belongs to the field of biotechnology. Background technique: [0002] As is well known, Saccharomyces meyen em. Reess. Saccharomyces cerevisiae has a wide range of uses in industry. In addition to brewing beer, alcohol and other beverages, it can also be fermented to make bread. The bacteria are rich in vitamins, proteins, and various enzymes. They can be used as edible, medicinal, and feed yeasts. They can also extract nucleic acids, ergosterol, glutathione, vitamin C, and blood coagulation substances as important raw materials for medicine and chemicals. . [0003] During the large-scale production of Pu'er tea, the strain can secrete enzymes to act on the substrate. Under the action of amylase, the amylose in the raw material is degraded into dextrin and various low-molecular sugars, such as maltose, glucose, etc., and under the action of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16A23F3/10C12R1/865
Inventor 周红杰龚加顺秘鸣赵龙飞
Owner 秘鸣
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