食品科学 ›› 2024, Vol. 45 ›› Issue (6): 64-71.doi: 10.7506/spkx1002-6630-20230608-075

• 生物工程 • 上一篇    下一篇

六堡茶真菌固态发酵优势单菌的筛选

吴新惠,杜金杰,刘晓纯,廖楷滨,覃玉娜,梁炜杰,张灵枝,龙志荣,邱瑞瑾   

  1. (1.梧州市农业科学研究所/广西壮族自治区农业科学院梧州分院,广西 梧州 543003;2.广西六堡茶生物学与资源利用重点实验室,广西 梧州 543003;3.韶关学院生物与农业学院,广东 韶关 512000;4.华南农业大学园艺学院,广东 广州 510642;5.梧州市茶产业发展服务中心,广西 梧州 543000)
  • 出版日期:2024-03-25 发布日期:2024-04-03
  • 基金资助:
    国家现代农业产业技术体系广西茶叶创新团队项目(nycytxgxcxtd-18-09); 广西科技重大专项(桂科AA20302018-14);梧州市科技计划项目(202002022)

Screening of Fungal Strains for Single-Culture Solid-State Fermentation of Liupao Tea

WU Xinhui, DU Jinjie, LIU Xiaochun, LIAO Kaibin, QIN Yuna, LIANG Weijie, ZHANG Lingzhi, LONG Zhirong, QIU Ruijin   

  1. (1. Agricultural Science Research Institute of Wuzhou, Wuzhou Branch, Guangxi Academy of Agricultural Sciences, Wuzhou 543003, China; 2. Guangxi Key Laboratory of Liupao Tea Biology and Utilization, Wuzhou 543003, China; 3. School of Biology & Agriculture, Shaoguan University, Shaoguan 512000, China; 4. College of Horticulture, South China Agricultural University, Guangzhou 510642, China; 5. Wuzhou Service Center of Tea Industry, Wuzhou 543000, China)
  • Online:2024-03-25 Published:2024-04-03

摘要: 以苍梧群体种六堡毛茶为原料,利用从六堡茶中分离到的20 株真菌接种至灭菌六堡毛茶进行固态发酵,通过感官审评、生化成分检测结合主成分分析,探索不同真菌的发酵效果,筛选出可显著提升六堡茶品质或赋予六堡茶新风味的固态发酵优势真菌。结果显示,9 株真菌发酵性能优异,分别为塔宾曲霉、黑曲霉、芒果青霉、角膜曲霉、赤曲霉、间型曲霉、团青霉、阿姆斯特丹曲霉、赤酵母。对9 株真菌发酵茶样进行理化成分分析,结果显示:接种塔宾曲霉、黑曲霉、团青霉和阿姆斯特丹曲霉发酵能显著改变茶叶中18 种化学成分的含量。综合考量确定团青霉和阿姆斯特丹曲霉为发酵优良真菌。本研究可为后期人工控菌发酵六堡茶提供优良菌种资源,并为六堡茶发酵工艺改良、产品研发创新及品质提升提供科学的理论依据。

关键词: 六堡茶;优势真菌;固态发酵;主成分分析

Abstract: In this study, 20 fungal strains isolated from Liupao tea were used for solid-state fermentation of sterilized raw Liupao tea from Cangwu Quntizhong. The fermentation performance of these strains was explored by sensory evaluation and biochemical analysis combined with principal component analysis (PCA) and strains that are able to significantly improve the quality of Liupao tea or impart new flavor to the tea were selected. The results showed that nine fungi with excellent fermentation performance were obtained, namely, Aspergillus tubingensis, A. niger, Penicillius manginii, A. keratitidis, A. ruber, A. intermedius, P. commune, A. amstelodami and Trichomonascus ciferrii. Moreover, A. tubingensis, A. niger, P. commune and A. amstelodami could significantly change the contents of 18 chemical components in tea samples. P. commune and A. amstelodami were identified as excellent starter cultures for Liupao tea fermentation. This study could provide a theoretical basis for the improvement of the fermentation process of Liupao tea and the development, innovation and quality improvement of tea products.

Key words: Liupao tea; excellent fungal starter cultures; solid-state fermentation; principal component analysis

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