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

A technology of Trichoderma viride and fungi, which is applied in the biological field to achieve the effect of stabilizing and improving quality, shortening processing time and improving quality

Inactive Publication Date: 2007-09-05
YUNNAN AGRICULTURAL UNIVERSITY
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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

[0012] Example 1: Purification of PTri050102 strain

[0013] From the collected Pu'er tea samples, the Trichoderma viride strain was isolated by a well-known plate. The purification medium of Trichoderma viride is 200g potato, 20g glucose, 20g agar, 1000ml distilled water, natural pH. Peel the potatoes, cut into pieces, cook for half an hour, then filter with gauze, add agar and sugar, and make up to 1000ml of water after melting. Sterilize at 121°C for 20 minutes.

[0014] Purification method:

[0015] (1) Melt the well-known potato dextrose agar 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.

[0016] (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.

[0017] (3) Dilution: Dilute the bacterial suspension to 10 according to the ten-fold dilution method -8...

Embodiment 2

[0021] Example 2: Production and application of Trichoderma viride

[0022] The Maocha is moist and heated according to the traditional method, and then 0.1-0.8% by weight of the PTri050102 strain is added to the Maocha for fermentation. When the pile temperature rises to 30℃, the PTri050102 strain begins to metabolize, and with The pile temperature further increased, secreting a large number of enzymes. These enzymes oxidize and hydrolyze the components contained in tea. Under the action of protease, the indigestible macromolecular protein is degraded into peptone, peptide and various amino acids. Under the action of glucoamylase and cellulase, the macromolecular insoluble substances of the fermentation substrate are converted into small molecules that can be dissolved in water. The Pu'er tea produced by inoculation has a unique aroma, a mellow taste and sweetness, and the soup is bright and bright. The quality characteristics of brown oil.

[0023] The quality of Pu'er tea produ...

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PUM

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Abstract

A Trichoderma viride Ptri050102 (CGMCC No.1962) is prepared from the productive strain and auxiliaries through primary screening, secondary screening, culturing in natural culture medium and purifying culture. The application of said Trichoderma viride Ptri050102 in preparing Pu'er tea to control the ratio of tea polyphenol to tea brownin and improve its quality is also disclosed.

Description

Technical field: [0001] The invention relates to a green Trichoderma fungus and its application in the production of Pu'er tea, belonging to the field of biotechnology. Background technique: [0002] Trichoderma viride can produce cellulase, cellobiase, amylase, lactase, etc. It can be used to produce citric acid, can synthesize riboflavin, and can be used for steroid transformation. It is also a type of antibiotic-producing fungus, which has a wide range of applications. [0003] During the large-scale production of Pu'er tea, the bacteria 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, and promote the formation of "mellow" quality of Pu'er tea. [0004] In the field of Pu'er tea research, due to the long lack of subject research, especially the research on Pu'er tea from the perspective of microorganisms. However, how to improve the quality of Pu'er tea by study...

Claims

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Application Information

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IPC IPC(8): A23F3/10
Inventor 周红杰龚家顺秘鸣安文杰张春花袁文侠单治国
Owner YUNNAN AGRICULTURAL UNIVERSITY
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