Aspergillus oryzae fungus and its application in production of Pu'er tea
A technology of Aspergillus oryzae and Pu'er tea, which is applied in the direction of fungi, microorganisms, tea treatment before extraction, etc., to achieve the effects of shortening processing time, stabilizing and improving quality, and improving quality
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Embodiment 1
[0012] Embodiment 1: the purification of PAsp0502 strain
[0013] From the collected tea samples, the aspergillus oryzae strains are obtained by known plate separation. Aspergillus oryzae purified medium: 200g potato, 20g glucose, 20g agar, 1000ml distilled water, natural pH. Peel the potatoes, cut them into pieces, cook them for half an hour, then filter them with gauze, add agar and sugar, melt them and add water to 1000ml. Sterilize at 121°C for 20 minutes.
[0014] Purification method:
[0015] (1) Melt the solid culture medium, cool it to 45°C, pour it into a sterile petri dish, about 15-20 ml per dish, shake it slightly, let it stand still, and make it into a plate for later use.
[0016] (2) Take 2g of the tea sample to be separated, add it to a mortar with 98ml of sterile water beside the flame and grind it, and what is obtained at this time is 10 -2 bacterial suspension.
[0017] (3) Dilution: Dilute the bacterial suspension to 10 -8 The ten-fold method means th...
Embodiment 2
[0021] Embodiment 2: the production application of PAsp0502
[0022] The raw tea is wet-heated according to the traditional method, and then the raw tea is inoculated with 0.1-0.8% PAsp0502 by weight to allow it to ferment. When the pile temperature rises to about 37°C, PAsp0502 starts to metabolize, and further increases with the pile temperature. Elevated, secreting a large amount of glucoamylase, glucoamylase, protease, cellulase and pectinase. During the large-scale production of Pu'er tea, the bacteria secrete enzymes to act on the substrate. Under the action of amylase, the starch in the raw material is degraded into dextrin and various low-molecular sugars, such as maltose, glucose, etc.; under the action of protease, the non-digestible macromolecular protein is degraded into peptone, polypeptide and Various amino acids; under the action of pectinase, glucoamylase, and cellulase, the macromolecular insoluble substances are converted into water-soluble small molecular s...
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