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

A technology for Saccharomyces cerevisiae and Pu-erh tea, applied in the directions of fungi, microorganism-based methods, microorganisms, etc., to achieve the effects of shortening processing time, improving quality, stabilizing and improving quality

Inactive Publication Date: 2006-03-29
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] Example 1: Purification of PSac0501 strain

[0016] From the collected tea samples, Saccharomyces cerevisiae strains were obtained by well-known plate separation (Saccharomyces cerevisiae separation and purification medium for medium). Saccharomyces cerevisiae purification medium is: glucose 20g, peptone 10g, yeast juice 5g, agar 20g, distilled water 1000ml, no pH adjustment, 8 lb sterilization for 20 minutes.

[0017] method:

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

[0019] (2) Take 2g of the tea sample to be separated, add it to a mortar containing 98ml of sterile water beside the flame, and grind it. -2 The bacterial suspension.

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

Embodiment 2

[0024] Example 2: Production and application of PSac0501 strain

[0025] The Maocha is moist and heated according to the traditional method, and then inoculated with the PSac0501 strain with a weight ratio of 0.1-0.8% to ferment it. When the pile temperature rises to about 25℃, the PSac0501 strain begins to metabolize, and The pile temperature further increased, secreting a large number of enzymes. These enzymes oxidize and hydrolyze the components contained in tea. 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 catechins of polyphenols into TF are also possible. It is further transformed into TR and TB, and these changes have played an important role in the quality formation of Pu'er tea. The 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 yeast fungus and its application in the production of Pu'er tea, belonging to the field of biotechnology. Background technique: [0002] As we all know, Saccharomyces meyen em. Reess. Saccharomyces cerevisiae has a wide range of industrial uses. In addition to brewing beer, alcohol and other beverages, it can also be used to make bread with flour. Mycelium is rich in vitamins, proteins, various enzymes, etc., which can be used as edible, medicinal and feed yeast. It can also extract nucleic acid, ergosterol, glutathione, vitamin C and blood coagulation as important raw materials for medicine and chemical industry. . [0003] During the large-scale production of Pu'er tea, the bacteria 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., under the action of protease, the indigestible macro...

Claims

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Application Information

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Patent Type & Authority Applications(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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