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Non-spore curtobacterium and application thereof

A spore-free and short technology, applied in the field of fermented tea, can solve the problems of poor retention and poor brown color formation, and achieve the effect of good brown color formation and high content

Active Publication Date: 2014-05-14
HUNAN AOKANG BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its retention of health-care components such as catechins, theaflavins, tea polyphenols and flavonoids in Duosui Ketian tea is poor, and its brown color formation is not good.

Method used

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  • Non-spore curtobacterium and application thereof
  • Non-spore curtobacterium and application thereof
  • Non-spore curtobacterium and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Example 1: Isolation and Screening of Bacterial Strains

[0038] 1) Processing of raw materials (naturally fermented tea)

[0039] Weigh 5 g of Duosuike natural fermented tea obtained by fermentation by the conventional method of our laboratory in a sterile Erlenmeyer flask, add 50 mL of sterile water, and shake for 30 min to obtain 10 -1 Diluent; then use 1mL pipette to draw 10 -1 Dilute 1 mL, transfer it into a test tube filled with 9 mL of sterile water, oscillate, let the bacteria liquid mix evenly, and serve as 10 -2 Diluent; and so on, serially diluted to make 10 -3 、10 -4 、10 -5 Wait for a series of dilutions.

[0040] 2) Isolation and cultivation of dominant microorganisms in naturally fermented tea

[0041] Number the media plates and pipette 10 -3 、10 -4 、10 -5 Inoculate 0.2mL of each diluted bacterial solution on potato dextrose agar (PDA) medium with different dilution numbers (20% potato, 2% glucose, 2% agar, natural pH), and then spread the bacter...

Embodiment 2

[0080] Embodiment 2: the identification of bacterial strain

[0081] 1) Colony characteristics:

[0082] Streak the dominant bacteria 2 onto sugar agar (PDA) medium (20% potato, 2% glucose, 2% agar, natural pH), then invert the plate, culture at 28°C for 2 days, observe and record the growth of colonies on the plate . figure 1 The characteristics of the colonies showing dominant bacteria 2 are generally as follows: round colonies, milky yellow, moist surface, no jagged edges, and small colony diameter.

[0083] 2) Gram stain: rod-shaped, stubby, red, Gram-negative bacteria.

[0084] 3) Physiological and biochemical identification

[0085] (1) Ampicillin sodium medium: add ampicillin sodium at a final concentration of 100 mg / mL to PDA plate medium (potato 20%, glucose 2%, agar 2%, natural pH), inoculate dominant bacteria 2, 28°C Cultivate for 2 days, observe the growth of dominant bacteria 2 on the PDA plate medium supplemented with ampicillin sodium, and identify whether t...

Embodiment 3

[0098] Embodiment 3: the brewing effect of the Duosuike fermented tea fermented by the pure strain of non-spore bacillus 13-13

[0099] Take 5g of the fermented tea and 5g of the original tea (before fermentation) obtained by the pure fermented fermented by the method of 3) in Example 1 using Brevibacterium 13-13, respectively, and brew them with boiling water for 15 minutes, and compare their brown color and Taste.

[0100] figure 2 It shows the comparison result of the brown color after brewing of the fermented tea of ​​Polyacae fermented tea produced by the fermentation of Brevibacterium 13-13 of the present invention and the brown color of the original tea (before fermentation). It can be seen that after brewing, the fermented tea of ​​Polyacea The tea color of the tea is brown (B), which is clearly different from the light green (A) of the original tea. The prepared tahoko fermented tea tastes soft and mellow, with the sweetness of tahoko itself.

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Abstract

The invention relates to non-spore curtobacterium and an application thereof. The non-spore short bacillus is Curtobacterium sp. 13-13 which is collected in China Center for Type Culture Collection with collection number of CCTCC No. M2014009. The Curtobacterium sp.)13-13 can be applied to the production of lithocarpus polystachyus rehd fermented tea; and the obtained lithocarpus polystachyus rehd fermented tea is high in content of catechinic acid, theaflavin, tea polyphenol and flavone, and has good color.

Description

technical field [0001] The invention relates to the technical field of fermented tea, in particular to a strain of Brevibacterium without spores and its application in the production of fermented tea. Background technique [0002] Fermented tea has the functions of clearing fat and reducing obesity; clearing stomach and intestines and helping digestion; clearing blood vessels and reducing three highs; clearing toxins and protecting stomach, liver and kidneys. At present, the microorganisms used to prepare fermented tea are mainly fungi. [0003] Duosuike, also called sweet tea, is a wild plant resource with high utilization value. It is widely distributed in Xuefeng Mountain, Hunan Province, with rich nutrition and complete ingredients. It is rich in flavonoids and tea polyphenols, and has the function of preventing and treating hypertension , Treat damp-heat dysentery, itchy skin, carbuncle and malignant sores, and have the functions of nourishing the liver and kidney, har...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23F3/10C12R1/01
Inventor 伍贤进周维其他发明人请求不公开姓名
Owner HUNAN AOKANG BIOTECHNOLOGY CO LTD
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