Green trichodermin and its use in production of Pu'er tea

Abstract

The invention relates to a viride trichoderma fungus and its application in the production of Pu'er tea, which belongs to the field of biotechnology. The Trichoderma viride fungus of the present invention is obtained after the traditional primary screening, re-screening, natural medium culture, and Trichoderma purification and cultivation process by the production strain and auxiliary materials. The production strain is Trichoderma viride (Trichoderma viride) PTri050102, which is preserved in General Microbiology Center of China Microbiological Culture Collection Management Committee, the address of the preservation unit: No. 13, North Yiyi, Zhongguancun, Haidian District, Beijing, the preservation date: March 1, 2007, and the preservation number: CGMCC No.1962. The viride trichoderma fungus has the function of improving the quality of Pu'er tea, and can be applied in the production process of Pu'er tea. The present invention has the advantages that: when Trichoderma viride is used in the large-scale production process of Pu'er tea in a proportion of 0.1-0.8% by weight, the tea polyphenols and theabrownin in the Pu'er tea can be controlled at an appropriate ratio to reach The effect of improving quality and shortening the processing time plays an important role in stabilizing and improving the quality of Pu-erh tea.

Description

Technical field: [0001] The invention relates to a viride trichoderma fungus and its application in the production of Pu'er tea, which belongs to the field of biotechnology. Background technique: [0002] Trichoderma viride can produce cellulase, cellobiase, amylase, lactase and so on. It can be used to produce citric acid, can synthesize riboflavin and can be used for steroid conversion, and is also a type of fungus that produces antibiotics. The bacteria can be used in a wide range. [0003] During the large-scale production of Pu'er tea, the strain can secrete enzymes to act on the substrate. It can inhibit the formation of other miscellaneous bacteria, and can cooperate with other bacteria to play a good role in promoting the formation of "mellow and harmonious" quality of Pu'er tea. [0004] In the field of Pu-erh tea research, due to the long-term lack of subject research, especially from the perspective of microorganisms to study Pu-erh tea. However, how to improve...

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.