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A method for multi-bacteria mixed fermentation green brick tea

A technology of green brick tea and mixed strains, which is applied in the direction of fungi, tea treatment before extraction, etc., can solve the problems of little chemical research on the processing quality of green brick tea, the change law of volatile components of green brick tea and unclear causes of formation, etc.

Active Publication Date: 2021-05-07
XINDING BIOLOGICAL SCI & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Compared with Fuzhuan tea, Puer tea and other dark teas, there are few researches on the processing quality chemistry of Qingzhuan tea, and there are no reports on the changes in the fermentation process of Qingzhuan tea in the process of primary production and fermenting. The change rule and formation reason of the volatile components of green brick tea during the whole dynamic processing process are not yet clear

Method used

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  • A method for multi-bacteria mixed fermentation green brick tea
  • A method for multi-bacteria mixed fermentation green brick tea
  • A method for multi-bacteria mixed fermentation green brick tea

Examples

Experimental program
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Effect test

Embodiment 1

[0039] The morphological identification of embodiment 1 rhizopus stoloniferus bacterial strain xingding-3;

[0040] Strain xingding-3 was isolated from green brick tea fermented tea pile, and its morphology was observed under a microscope as follows: figure 1 shown. Cultivate them on Chapei agar, Saccharomyces chabai agar, malt juice agar and other culture substrates respectively. The culture temperature is 28°C and the culture time is 2-5 days, and the morphology is observed.

[0041] The colony on Chapeauer's agar was white, and the mycelium was divided into two parts. The growth of vegetative mycelium was relatively regular and round from the center to the surrounding. There were a large number of aerial mycelia, and the colony grew faster. The colony on Chavetcher's agar is white, the shape of the colony is more regular and circular, and there are more aerial hyphae. Compared with Chase agar, it grows faster. Colonies on malt juice agar are white, with more aerial hyphae...

Embodiment 2

[0042] Example 2 Molecular identification of bacterial strain xingding-3:

[0043]Genomic DNA of the strain was extracted, and the genomic DNA was subjected to polymerase chain reaction (Polymerase Chain Reaction, PCR) using ITS1 and ITS4 universal primers to propagate specific DNA sequences, and the National Center for Biotechnology Information (NCBI ) database for strain comparison.

[0044] (1) 18S rDNA sequence analysis:

[0045] ITS1 rDNA primer sequence: 5'-TCCGTAGGTGAACCTGCGG-3'

[0046] ITS4rDNA primer sequence: 5'-TCCTCCGCTTATTGATATGC-3'

[0047] The 18SrDNA sequence was amplified and the full length of the sequence was 617bp. The amplified 18SrDNA sequence obtained was compared with the gene sequence of the related bacterial strain in the GeneBank database, and the bacterial strain with higher homology to the bacterial strain xingding-3 was found to be Rhizopus stolonifer (AM933546.1) from NCBI, and the homology reached 99%.

[0048] (2) LSU rDNA sequence analys...

Embodiment 3

[0053] Embodiment 3 utilizes rhizopus stoloniferus strain to carry out green brick tea fermentation experiment:

[0054] (1) Slant culture: Rhizopus stoloniferum xingding-3 was inoculated on the slant medium, and cultured at 28° C. for 48 hours to obtain the slant strain. The slant medium used contained the following ingredients per 1L: 20.0g glucose, 200.0g potato, 15g agar, the rest of distilled water, natural pH, and sterilized at 121°C for 20 minutes.

[0055] (2) Expanded cultivation of fermented strains: Inoculate one ring of the slant strain into the sterilized seed culture medium, and culture it with constant temperature and vibration at 175rpm and 28°C for 48h to obtain the seed culture solution, and centrifuge at 3000r / min for 10min Discard the supernatant to obtain spores. The seed medium used contained the following ingredients per 1L: 20.0g of glucose, 200.0g of potatoes, the rest of distilled water, natural pH, and sterilized at 121°C for 20 minutes.

[0056] (...

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Abstract

The invention discloses a method for multi-bacteria mixed fermentation green brick tea. The green brick tea is jointly fermented by Rhizopus stoloniferum and Cladomus racemosa, belonging to the application field of microbial fermentation technology. The present invention uses Rhizopus stoloniferum, and the preservation number is CCTCC M 2017240; the preservation time is May 5, 2017; the Mucor racemosa, the preservation number is CCTCC M 2017241; Cladomuscoides fungus; its application is the fermented production of green brick tea. The method for fermenting green brick tea by using the mixed fungi of the present invention is as follows: cultivating two kinds of fungi in a liquid state, collecting the fungal spores respectively, putting them into the green brick tea fermentation pile, and controlling the temperature and humidity for fermentation. Compared with the traditional method for fermenting green brick tea, the method for fermenting green brick tea provided by the invention has more mellow and smoother tea taste, shorter fermentation period, and greatly improved productivity.

Description

technical field [0001] The invention relates to the application of two fungi, Rhizopus stolonifer and Mucor racemosa and a method for fermenting green brick tea, belonging to the application field of microbial fermentation technology. Background technique [0002] Our province is a large tea province with a large output. The middle and high-grade teas are all processed from the fresh leaves of spring teas. The fresh leaves of summer and autumn teas can only be processed into bulk teas with low added value. However, the prices of bulk teas have continued to fall in recent years. The adjustment of tea production structure is imminent. [0003] Post-fermented tea (dark tea) refers to dry tea that is piled before or after drying, and the polyphenols are fully oxidized through microbial action and hydrothermal action, thereby forming a mellow aroma and dark red soup. The finished teas are Tianjian, Gongjian, Shengjian, Black Brick Tea, Flower Brick Tea, Special Brick Tea, Ordina...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14
CPCA23F3/10
Inventor 何建刚肖长义王春燕李世刚
Owner XINDING BIOLOGICAL SCI & TECH
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