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A kind of tea-origin Saccharomyces coronis strain and its application

A coronoid sac bacteria strain and strain technology, which are applied in the field of microbiology and food biology, can solve the problems of inability to inhibit bacterium and flowering of the coronoid sac bacteria, and achieve the effect of good taste, uniform internal growth and lush growth

Active Publication Date: 2018-06-01
中国土产畜产进出口有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above-mentioned method also has the problem that the strains used cannot achieve the purpose of antibacterial by maintaining the growth advantage of S. coronis to other bacteria during the fermentation process. It needs to be inoculated or sterilized multiple times to enhance S. coronis. growth advantage to inhibit the growth of other bacteria, and the "flowering" status of the resulting product needs to be further improved

Method used

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  • A kind of tea-origin Saccharomyces coronis strain and its application
  • A kind of tea-origin Saccharomyces coronis strain and its application
  • A kind of tea-origin Saccharomyces coronis strain and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The separation and purification of embodiment 1 bacterial strain

[0041] The separation and purification steps of the dominant "Golden Flower" bacteria of the dark tea are as follows:

[0042] (1) Select tea samples

[0043] Select Hunan Anhua Tea Factory" "Fuzhuan brick tea products of different years in the tea leaves in the wooden warehouse and mainstream Fuzhuan brick tea products produced and sold in Yiyang City, Hunan Province, were used as materials for the isolation of original strains. The tea samples of the above selected products meet the requirements of GH / T1070 for tea packaging, and meet the The provisions of GH / T1071 on tea storage meet the limits of pollutants in food in GB2762-2012, the maximum residue limits of pesticides in GB2763 / GB26130, and the relevant provisions of GB / T9833.2-2013 on "pressed tea" The standard stipulates; at the same time, the selected tea samples meet the following requirements: the packaging is not damaged or stained; the s...

Embodiment 2

[0059] The breeding of embodiment 2 bacterial strains

[0060] Breeding step a. Breeding strains according to the growth degree of the "golden flower" in the tea according to the characteristics of bacteria in the tea leaves during fermentation and the growth degree of golden flowers

[0061] Breeding ideas: Under the same culture conditions, the same batch of black hair tea raw materials from the same production area were selected for the fermentation test of strain inoculation. If the strain can meet the requirements of tea quality for the strain characteristics of fermenting bacteria and the growth degree of "Golden Flower" for the strain, then after the inoculation of the strain, the strain can grow rapidly in tea products and within a certain period of time The fermented tea leaves can reach a certain number of bacteria, so as to grow into dominant bacteria and inhibit the growth of miscellaneous bacteria; and its good characteristics are reflected in the appearance and q...

Embodiment 3

[0086] Embodiment 3 bacterial classification property identification

[0087] Morphological, physiological and biochemical characteristics, and molecular biological characteristics of Eurotium cristatum NHRI-BC-1.5.1 obtained in the above-mentioned embodiment 2 are identified, specifically as follows:

[0088] A. Morphological characteristics of bacteria

[0089] Take the strain numbered NHRI-BC-1.5.1, inoculate the strain on the PDA solid plate medium by the streak culture method, and cultivate it in a constant temperature incubator at 28°C for 15 days, and pick the medium when observing the morphology of the bacteria The mycelium on the colony was observed under an optical microscope with a magnification of 10 times the objective lens and 16 times the eyepiece.

[0090] Observation results showed that the bacteria were filamentous, septated and light yellow in color.

[0091] B. Colony Morphological Characteristics

[0092] Take the strain numbered NHRI-BC-1.5.1, inoculat...

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Abstract

The invention belongs to the field of microorganisms and food biotechnology, and in particular relates to a strain of Cystis coronis, which is classified as Eurotium cristatum NHRI-BC-1.5.1, and has been preserved in the General Microbiology Center of China Microbiological Cultures Preservation Committee, and its preservation number is It is CGMCC No.8730. The bacterial strain described in the present invention is isolated from tea samples in the wooden warehouse of "" China Tea Hunan Anhua Tea Factory, and obtained through purification and selection. In the process of tea fermentation, the strain can withstand high temperature and achieve the purpose of inhibiting the growth and reproduction of other non-target bacteria by maintaining the growth advantage over other bacteria; it effectively shortens the production cycle, improves the yield rate, and ensures the quality of the tea. quality.

Description

technical field [0001] The invention belongs to the field of microbiology and food biotechnology, and in particular relates to a strain of a tea-derived Saccharomyces coronis and its application in black tea flowering processing technology. Background technique [0002] The processing of tea generally involves the decomposition and degradation of its own carbohydrates, proteins, fats, pectin, and tea polyphenols. Among them, the compounds formed by tea polyphenols through decomposition, transformation, polymerization, and complexation, such as catechin derivatives, catechin oxidation polymers, catechins and organic acid complexes, have a direct impact on the quality of tea. In the traditional tea production process, operations such as "fixing" and "primary processing" are generally used to inactivate endogenous enzymes in fresh leaves, thereby affecting the quality of tea. In this process, the microorganisms that interact with tea and the enzymes they produce are the key fa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14A23F3/10C12R1/645
CPCA23F3/10C12N1/14C12N1/145C12R2001/645
Inventor 彭超熊强王春玲李颂林海龙孙哲浩
Owner 中国土产畜产进出口有限责任公司
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