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

doi:10.7506/spkx1002-6630-20230608-075

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

• Bioengineering • Previous Articles Next Articles

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. 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

Abstract

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

CLC Number:

TS272

WU Xinhui, DU Jinjie, LIU Xiaochun, LIAO Kaibin, QIN Yuna, LIANG Weijie, ZHANG Lingzhi, LONG Zhirong, QIU Ruijin. Screening of Fungal Strains for Single-Culture Solid-State Fermentation of Liupao Tea[J]. FOOD SCIENCE, 2024, 45(6): 64-71.

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

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