Yeast fungus for making wine and its application in production of puer tea
A technology of Saccharomyces cerevisiae and Pu'er tea, applied in the direction of fungi, microbe-based methods, microbes, etc., to achieve stable and improved quality, shorten processing time, and improve quality
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Embodiment 1
[0015] Embodiment 1: the purification of PSac0501 strain
[0016] From the collected tea samples, Saccharomyces cerevisiae strains were obtained by known plate separation (culture medium using Saccharomyces cerevisiae isolation and purification medium). Saccharomyces cerevisiae purification medium is: glucose 20g, peptone 10g, yeast juice 5g, agar 20g, distilled water 1000ml, pH value not adjusted, sterilized at 8 pounds for 20min.
[0017] method:
[0018] (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.
[0019] (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.
[0020] (3) Dilution: Dilute the bacterial suspension to 10 -8 The ten-fold method means that the bacterial suspension in the next tube...
Embodiment 2
[0024] Embodiment 2: the production application of PSac0501 strain
[0025] The raw tea is wet-heated according to the traditional method, and then inoculated with 0.1-0.8% PSac0501 strain in the raw tea to ferment it. When the pile temperature rises to about 25°C, the PSac0501 strain starts to metabolize, and with the As the pile temperature rises further, a large amount of enzymes are secreted. These enzymes oxidize and hydrolyze the ingredients contained in tea leaves. Among them, the degradation rate of tea polyphenols is accelerated, the changes of catechins, oligosaccharides, and water extracts are significant, and the changes of amino acids are extremely significant. The oxidation, condensation, conversion, and partial conversion of polyphenols into TF, TF can also be It is further transformed into TR and TB, and these changes have played an important role in the formation of the quality of Pu-erh tea. Pu'er tea produced by inoculation has unique aroma, mellow taste a...
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