食品科学2024，Vol.45Issue(6)：64-71,8.DOI:10.7506/spkx1002-6630-20230608-075
六堡茶真菌固态发酵优势单菌的筛选
Screening of Fungal Strains for Single-Culture Solid-State Fermentation of Liupao Tea
摘要
Abstract
In this study,20 fungal strains isolated from Liupao tea were used for solid-state fermentation of sterilized raw Liupao tea from Cangwu Quntizhong.The fermentation performance of these strains was explored by sensory evaluation and biochemical analysis combined with principal component analysis(PCA)and strains that are able to significantly improve the quality of Liupao tea or impart new flavor to the tea were selected.The results showed that nine fungi with excellent fermentation performance were obtained,namely,Aspergillus tubingensis,A.niger,Penicillius manginii,A.keratitidis,A.ruber,A.intermedius,P.commune,A.amstelodami and Trichomonascus ciferrii.Moreover,A.tubingensis,A.niger,P.commune and A.amstelodami could significantly change the contents of 18 chemical components in tea samples.P.commune and A.amstelodami were identified as excellent starter cultures for Liupao tea fermentation.This study could provide a theoretical basis for the improvement of the fermentation process of Liupao tea and the development,innovation and quality improvement of tea products.关键词
六堡茶/优势真菌/固态发酵/主成分分析Key words
Liupao tea/excellent fungal starter cultures/solid-state fermentation/principal component analysis分类
轻工业引用本文复制引用
吴新惠,杜金杰,刘晓纯,廖楷滨,覃玉娜,梁炜杰,张灵枝,龙志荣,邱瑞瑾..六堡茶真菌固态发酵优势单菌的筛选[J].食品科学,2024,45(6):64-71,8.基金项目
国家现代农业产业技术体系广西茶叶创新团队项目(nycytxgxcxtd-18-09) （nycytxgxcxtd-18-09）
广西科技重大专项(桂科AA20302018-14) （桂科AA20302018-14）
梧州市科技计划项目(202002022) （202002022）
