茶叶科学2024，Vol.44Issue(4)：639-654,16.
Aspergillus cristatus LJSC.2006的分离鉴定及对茯茶发花品质的影响
Isolation and Identification of Aspergillus cristatus LJSC.2006 and Its Effect on Fu Tea's Quality
摘要
Abstract
This study investigated the effect of self-isolated and purified strain LJSC.2006 on the quality of Hunan Fu tea,a primary dark tea. Strain LJSC.2006 was identified as Aspergillus cristatus (Aspergillus cristatus LJSC.2006,GenBank accession number:MZ147025) through colony plate morphology,spore electron microscopy,and mycelial molecular marker identification. Sensory evaluation,biochemical composition analysis and head space solid phase microextraction/gas chromatography-mass spectrometry methods were applied to assess the flavor and aroma qualities of dark tea raw materials and fermented Jinhua loose tea. The results indicate that compared with the primary dark tea,the fermented loose tea sample exhibited a deeper color,the golden flowers,a richer fungus aroma,and a mellower taste. After fermentation by Aspergillus cristatus LJSC.2006,there was a decrease in the levels of flavor quality components such as tea polyphenols,soluble carbohydrates,free amino acids,flavonoids,ester-catechins,myricetin,quercetin and kaempferol. The aroma components,esters and aldehydes of the loose tea samples increased after fermentation. Styrene and cedrol were the common aroma components in the primary dark tea. (E)-linalool 3,7-oxide and acetophenone were the common aroma components in the fermented loose tea. Additionally,ten characteristic volatile components relative content were significantly increased,including methyl salicylate,(E,E)-2,4-heptadienal,(E)-linalool-3,7-oxide,(E)-furan oxidized linalool,(E)-2-nonanal,(E)-2-hexenal,(E,Z)-6-nonanal,acetophenone,(E)-2-nonanal,and methyl vanillate,which together contributed to the distinctive fungal fragrance of Jinhua loose tea.关键词
冠突曲霉菌/菌种鉴定/黑毛茶/金花散茶/发花品质Key words
Aspergillus cristatus/fungi strain identification/primary dark tea/Jinhua loose tea/fermented quality分类
农业科技引用本文复制引用
肖娟娟,禹利君,程滢,刘雁,刘巧芳,蒋阿婷,黄建安,王坤波,刘仲华,王贞红..Aspergillus cristatus LJSC.2006的分离鉴定及对茯茶发花品质的影响[J].茶叶科学,2024,44(4):639-654,16.基金项目
湖南省科技厅重点研发计划(2024JK2153)、中央引导地方项目(XZ202201YD0038C)、湖南省科技厅重大专项(2021NK1020)、湖南省高新技术产业科技创新引领计划(2021GK4019)、国家现代茶叶产业技术体系(CARS-19)、国家区域联合创新基金(U21A20232) （2024JK2153）
