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Aspergillus tubingensis and a theabrownin producing method by liquid state fermentation thereof

A technology of Aspergillus tabin and theabrownin, which is applied in the field of Aspergillus tabin and its liquid fermentation production of theabrownin, can solve problems such as no public reports, and achieve high efficiency, low cost, and easy control of production conditions and environment. Effect

Inactive Publication Date: 2016-11-30
YUNNAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

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Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1: Isolation and identification of Aspergillus tubingensis KUtea 01

[0017] (1) Solid-state fermented Pu'er tea: spray 200ml of distilled water according to 400g of big-leaf sun-dried green tea (Camellia sinensis var.assamica) to make the initial moisture content of the tea reach 35%, wrap it with a gas-permeable food film, and place it at 45℃, relative humidity Fermented in a 70% automatic constant temperature and humidity fermentation tank for 14 days. On the 8th day, the tea leaves were turned over and properly sprayed to replenish water. After the fermentation was completed, they were blow-dried at 60°C to obtain ripe Pu'er tea. After analysis and determination by traditional extraction colorimetry, the content of theofusin content in the obtained Pu'er ripe tea sample is 10%.

[0018] (2) Isolation, purification and identification of fungi: During solid-state fermentation, samples are taken every day, and the dilution plate method is used to separate microorga...

Embodiment 2

[0021] Example 2: The Aspergillus tubingi KUtea 01 obtained in Example 1 is used for liquid fermentation of green tea tea soup to produce theafucin

[0022] (1) Preparation of green tea tea soup: Big-leaf sun-dried green tea (Camellia sinensis var.assamica), add boiling distilled water at a ratio of 1g:30mL, boil the water for 15 minutes, filter under reduced pressure to obtain the tea soup, and cool the volume to 30mL. The tea soup was pasteurized (80°C, 30min) and then cooled to room temperature for subsequent liquid fermentation of Aspergillus tubinata KUtea 01 to produce theafucin.

[0023] (2) Seed culture medium: inoculate 1-2 ring of Aspergillus tubinus KUtea 01 spores in a 125 mL Erlenmeyer flask containing 25 mL of the above pasteurized green tea tea soup (preparation of green tea tea soup at a tea-water ratio of 1 g: 30 mL) under aseptic operation In, shake flask culture at 250 rpm and 37° C. for 24 h, and the obtained seed medium is obtained.

[0024] (3) Production of th...

Embodiment 3

[0026] Basically the same as in Example 2. The only difference from Example 2 is that the temperature of producing theafucin in liquid fermentation is 30°C, and the concentration of theofusin in the fermentation broth at 0d, 1d, 2d, 3d, and 4d is 0.62, 0.60, 1.92, 9.11, respectively. , 10.48g / L.

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PUM

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Abstract

The invention relates to aspergillus tubingensis and a theabrownin producing method by liquid state fermentation thereof, and belongs to the technical field of biology. The production strain is aspergillus tubingensis KUtea 01, and is conserved in the China General Microbiological Culture Collection Center the address of which is number 3, courtyard 1, Beichenxi Road, Chaoyang District of Beijing. The conserving time is 30 December, 2014. The accession number is CGMCC No.10022. By inoculating the aspergillus tubingensis KUtea 01 into pasteurized green tea soup and culturing under culture conditions in a shake-flask single-strain manner for 3-4 days, the theabrownin content is 11-12 g / L, and the volumetric productivity is 11 times higher than that of solid fermentation. The aspergillus tubingensis and the method are advantageous in that production conditions and environments can be controlled easily and are not limited to the tea leaf production season, and automation, a high efficiency and a low cost can be achieved. The strain is directly bred in the green tea soup, does not need extra addition of carbon sources or nitrogen sources, and can rapidly and biologically convert polyphenols in the green tea soup into the macro-molecule water soluble theabrownin.

Description

Technical field: [0001] The invention relates to an Aspergillus tubingensis and a method for producing theafucin by liquid fermentation. It belongs to the field of biotechnology. Background technique: [0002] Aspergillus (Aspergillus) is an important strain of fermentation industry and food processing industry, nearly 60 species have been used. Modern industry uses Aspergillus to produce various enzyme preparations (such as amylase, protease, and pectinase), organic acids (citric acid, gluconic acid, and gallic acid), which are used as saccharified feed bacteria in agriculture. Aspergillus tubingensis is widely found in fermented foods, such as Pu'er tea and rice wine koji. Aspergillus tubingensis is a member of the Aspergillus section Nigri. As of 2011, the Aspergillus section Nigri has been identified and subdivided into 26 species. When using molecular biology methods to identify fungi of the Aspergillus niger group, the resolution of the ribosomal rDNA ITS sequence common...

Claims

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Application Information

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IPC IPC(8): C12N1/14C12P1/02C12R1/66
CPCC12P1/02C12N1/145C12R2001/66
Inventor 龚加顺王秋萍谭超萨洛特彭春秀
Owner YUNNAN AGRICULTURAL UNIVERSITY
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