食品工业科技2025，Vol.46Issue(11)：132-141,10.DOI:10.13386/j.issn1002-0306.2024050324
不同黑茶来源冠突散囊菌的分离鉴定及其固态发酵对苦荞营养功能成分的影响
Isolation and Identification of Eurotium cristatum from Different Dark Tea Sources and the Effect of Solid-state Fermentation on the Nutritional and Functional Components of Tartary Buckwheat
摘要
Abstract
Candidate Eurotium cristatum strains from 8 types of commercial dark tea were isolated and identified.Solid-state fermentation of tartary buckwheat grains by isolated Eurotium cristatum strains was carried out.The content of nutrients,including total starch,soluble proteins,fats,and reducing sugars,and functional components flavonoids and polyphenols before and after fermentation,was measured.The transformation effects of different Eurotium cristatum strains on the nutritional and functional components of tartary buckwheat were compared.Moreover,the activities of two rate-limiting enzymes(phenylalanine ammonia lyase and polyphenol oxidase),responsible for the biosynthesis of key buckwheat pharmaceutical components flavonoids and polyphenols,were determined.Results showed that,among the 8 candidate strains,7 strains were identified as Eurotium cristatum,with the other strain being Aspergillus chevalieri.The content of total starch,soluble proteins,and fats in the fermentation system after fermentation were significantly lower than those before fermentation(P＜0.05),while most of the content of reducing sugars,and functional components including total flavonoids and total polyphenols,was significantly higher than before fermentation(P＜0.05).The fermentation products with LB and YZ strains had relatively higher total flavonoid content,while those with JW and YZ strains had relatively higher total polyphenol content.Correlation analysis showed that the content of total flavonoids and polyphenols in fermented tartary buckwheat were significantly positively correlated with the activities of phenylalanine ammonia lyase and polyphenol oxidase(P＜0.001),respectively,while the contents of reducing sugars were significantly negatively correlated with total starch(P＜0.001).These resultsed suggest that the changes in nutritional and functional components in the fermented tartary buckwheat were closely related to the biotransformation by Eurotium cristatum.This study can provide a theoretical basis for the development of new fermented tartary buckwheat products.关键词
黑茶/分离鉴定/固态发酵/苦荞/冠突散囊菌/营养成分/功能成分Key words
dark tea/isolation and identification/solid-state fermentation/tartary buckwheat/Eurotium cristatum/nutritional components/functional components分类
生物科学引用本文复制引用
刘姝琪,郑浩楠,辛园,夏陈,赵江林,郑晓琴,邹亮,向达兵,姜良珍..不同黑茶来源冠突散囊菌的分离鉴定及其固态发酵对苦荞营养功能成分的影响[J].食品工业科技,2025,46(11):132-141,10.基金项目
四川省科技厅项目(No.2022NSFSC1706) （No.2022NSFSC1706）
国家自然科学基金项目(No.32302083) （No.32302083）
2024年中央"三区"科技人才支持计划(川财教[2024]70号) （川财教[2024]70号）
成都大学教改项目(No.cdsyjg2022047). （No.cdsyjg2022047）
