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Aspergillus niger fungus and its application in production of Pu'er tea

A technology for producing strains of Aspergillus niger, applied in the direction of fungi, microorganism-based methods, microorganisms, etc., to achieve the effects of shortening processing time, stabilizing and improving quality, and improving quality

Inactive Publication Date: 2007-02-07
秘鸣
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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] Embodiment 1: the screening of PAsp0501 strain

[0013] From the collected tea samples, 48 ​​Aspergillus niger strains were obtained by known plate separation (aspergillus niger isolation and purification medium was used for the culture medium). Aspergillus niger purification medium: glucose 30g, NaNO 3 30g, K 3 PO 4 1g, MgSO 4 0.25g, KCL0.25g, agar 15g, distilled water 1000ml, pH value 6.8, sterilized at 121°C for 30min. Then, the strain No. 5, which can simultaneously produce AG, CMC and pectinase with high enzyme activity, was selected by the calcium carbonate transparent circle method as the test bacteria. The screening method is as follows:

[0014] A. Preliminary screening: inoculate the Aspergillus niger strain that isolates to culture medium (agar 20g, glucose 20g, CaCO 3 25g, add water to 1000ml, pH6.5-7, sterilize in a pressure cooker at 121°C for 30min), and cultivate at 30°C for three days. The principle is that glucoamylase will convert the glucose i...

Embodiment 2

[0017] Embodiment 2: the production application of PAsp0501

[0018] The raw tea is moist-heated according to the traditional method, and then the raw tea is inoculated with 0.1-0.8% PAsp0501 by weight to let it ferment. When the pile temperature rises to 30±3°C, PAsp0501 starts to metabolize, and further increases with the pile temperature. Increased secretion of a large number of glucoamylase, cellulase and pectinase. These enzymes oxidize and hydrolyze the ingredients contained in tea leaves. Among them, reducing sugars, soluble carbohydrates, and hydrated pectin showed a continuous increase trend, but at this time, in addition to PAsp0501, a large number of other microorganisms began to grow in the tea, and the polysaccharide hydrolyzate was used by these many microorganisms for growth and reproduction. Therefore, the content of soluble carbohydrates is less than that of large-scale Pu-erh tea production and simulated large-scale production. At the same time, the content...

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PUM

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Abstract

An Asperfillus niger Pasp 0501 (CGMCC No.1373) is prepared through providing bacterial seeds and auxiliaries, screening, screening again, culturing in natural culture medium, and purifying culture. It can be used in the production of Pu'er tea for increasing the contents of theapolyose and bisterin and shortening productive period.

Description

Technical field: [0001] The invention relates to an Aspergillus niger fungus and its application in the production of Pu'er tea, which belongs to the field of biotechnology. Background technique: [0002] As we all know, Aspergillus (Aspergillus) is more often found in fermented foods. It is a kind of strain producing complex enzymes, which can produce amylase, protease, pectinase, glucoamylase, cellulase, phytase, etc. for industrial production. . They can also produce lysozymes used to eliminate arterial and venous thrombosis. Some strains can produce a variety of organic acids such as citric acid, malic acid, fumaric acid and so on. [0003] During the large-scale production of Pu'er tea, the strain can secrete enzymes to act on the substrate. Under the action of amylase, the amylose in the raw material is degraded into dextrin and various low-molecular sugars, such as maltose, glucose, etc., and under the action of protease, the non-digestible macromolecular protein i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14A23F3/10C12R1/685
Inventor 周红杰龚加顺秘鸣赵龙飞
Owner 秘鸣
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