CN105285192A - Processing method of ripe Puer tea with low caffeine content - Google Patents
Processing method of ripe Puer tea with low caffeine content Download PDFInfo
- Publication number
- CN105285192A CN105285192A CN201510386787.4A CN201510386787A CN105285192A CN 105285192 A CN105285192 A CN 105285192A CN 201510386787 A CN201510386787 A CN 201510386787A CN 105285192 A CN105285192 A CN 105285192A
- Authority
- CN
- China
- Prior art keywords
- tea
- ripe
- processing method
- powder
- low caffeine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses a processing method of ripe Puer tea with low caffeine content. The processing method comprises the following steps: preparing aspergillus sydowi powder by grafting aspergillus sydowi suspension on a seed-culture medium; mixing sun-dried crude green tea with a certain amount of the aspergillus sydowi powder, then fermenting; and fermenting the mixture under certain conditions by pile-fermentation for about 50 days, so that the processed ripe Puer tea with low caffeine content is obtained. The processing method disclosed by the invention is simple and easy to operate; and the caffeine content in the obtained ripe Puer tea is reduced to no higher than 1.0%, so that the international standard of low-caffeine tea is thereby satisfied.
Description
Technical field
The invention belongs to Tea Processing technical field, be specifically related to the processing method of the ripe tea of a kind of low caffeine Pu'er tea.
Background technology
The solar dried green tea that Pu'er tea processes with big-leaf species in yunnan tea tree [Camelliasinensis (Linn) var.assamica (MastersKitamura)] fresh leaf is for raw material; and within the scope of geographical sign protection, take specific processing technology to make, there is the tealeaves of distinguishing character feature.By its processing technology and qualitative characteristics, Pu'er tea is divided into Pu'er tea (raw tea) and Pu'er tea (ripe tea) two types.Research shows, Pu'er tea can control lipid-metabolism, anti-oxidant, scavenging free radicals, atherosclerotic probability, and has certain anti-cancer, anticancer function.This is relevant with the chemical composition in Pu'er tea, as Tea Polyphenols, theabrownin, gallic acid, caffeine etc.
Pu'er tea (ripe tea) processing process is the fresh leaf of big-leaf species in yunnan--to complete and--kneads that------assorted--------screening picks and picks--drying--finished product the wet heap of tidewater gross tea classification bunch solar drying in ageing in natural drying.Wet heap is the critical process of Pu'er tea quality responses, its essence is centered by microbial metabolism, the mix of activities process under ectoenzyme, damp and hot and microorganism own metabolism effect.Wet heap is by the impact of the conditions such as temperature, gross tea rank, tidewater amount, environmental condition, bacterial classification.
Under the main trend that present tealeaves develops, broad masses of the people more and more pay attention to food security, tealeaves import and export food safety door sill also improves day by day, paroxysmal can be caused to faint from fear for excessive caffeine of ingesting and bone trembles, infringement liver, stomach, the important internal organs such as kidney, bring out respiratory inflammation, the diseases such as mammary glands in women knurl, so have strict requirement to caffeine content in tealeaves in the world, process low caffeine Pu'er tea (ripe tea) extremely urgent for this reason, the application utilizes aspergillus sydowii inoculation solar dried green tea to carry out Pu'er tea (ripe tea) pile-fermentation, processing low caffeine Pu'er tea (ripe tea), yet there are no relevant report.
Summary of the invention
The object of the present invention is to provide the processing method of the ripe tea of a kind of low caffeine Pu'er tea, to meet the international standard of increasingly stringent, overcome the potential safety hazard that existing processing technology exists, a kind of low caffeine Pu'er tea (ripe tea) of health care is provided.
The present invention realizes especially by following technical scheme:
A processing method for the ripe tea of low caffeine Pu'er tea, comprises the following steps:
1) preparation of aspergillus sydowii powder
Get the seed culture medium of 5.0kg rice, 1.5kg glucose, 5.5L distilled water, at 121 DEG C of sterilizing 15min, inoculation 1000mL10
8cFU/mL aspergillus sydowii bacteria suspension, is placed in 27 DEG C, cultivates in the constant temperature humidity chamber of 85% humidity, after bacterium colony maturation, dry under 55 DEG C of constant temperature, aseptically in grinding to form powdery;
2) get solar dried green tea 2000kg, add drinking water and aspergillus sydowii powder successively, after mixing, pile-fermentation about 50 days, and add appropriate drinking water, to keep suitable tidewater amount in good time;
3) pile-fermentation carries out natural drying after terminating--storage ageing--, and screening picks manufacturing procedures such as picking, to complete the processing of Pu'er tea (ripe tea) finished product.
Drinking water addition of the present invention accounts for about 30% of wet heap gross weight, and the total moisture content of self water content of comprehensive tealeaves is about 37%, is the tidewater amount of Pu'er tea (ripe tea) wet heap.
Aspergillus sydowii powder addition of the present invention accounts for 0.3 ~ 0.5% of solar dried green tea weight.
Containing bacterium number in aspergillus sydowii powder of the present invention is 2.38 × 10
9~ 4.30 × 10
10cFU/g.
Described pile-fermentation condition is: temperature 35 ~ 50 DEG C, tidewater amount about 37%.
Beneficial effect of the present invention is: processing method of the present invention is simple, easy to operate, Pu'er tea (ripe tea) caffeine content obtained is reduced to less than 1.0%, meet the international standard of low caffeine tea, meanwhile, fermentation polyphenol content in latter stage is 9.68 ± 1.09%; General flavone is similar to Tea Polyphenols variation tendency with catechin content variation tendency, and fermentation content in latter stage is respectively 61.5 ± 6.24mg/g, 46.7 ± 4.59mg/g; Theabrownin content increases gradually, and tend towards stability at fermentation middle and later periods content, content is 13.52 ± 1.76%.Polyphenol content and theabrownin content meet the basic demand of Pu'er tea (ripe tea).
Accompanying drawing explanation
Fig. 1 is the colonial morphology of aspergillus sydowii bacterial strain on culture medium; A is PDA front, and b is the PDA back side, and c is Cha Shi front, and d is the Cha Shi back side;
Fig. 2 is aspergillus sydowii bacterial strain morphological feature under an electron microscope; A is conidium (× 400), and b is conidial head (× 200), and c is double-deck conidial fructification: metulae, bottle stalk (× 200), and d is conidiophore (× 200);
Fig. 3 is caffeine content change in solar dried green tea pile-fermentation under different aspergillus sydowii powder inoculum concentration.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described further, the following stated, only to preferred embodiment of the present invention, not do other forms of restriction to the present invention, any those skilled in the art may utilize the technology contents of above-mentioned announcement to be changed to the Equivalent embodiments of equal change.Everyly do not depart from the present invention program's content, any simple modification done following examples according to technical spirit of the present invention or equivalent variations, all drop in protection scope of the present invention.
The material adopted in the following embodiment of the present invention, other material used, reagent etc., if no special instructions, all can obtain from commercial channels.
1. test tea sample
Lincang Fengqing large leaf solar dried green tea (being purchased from tealeaves wholesale market, Fengqing, Yunnan Province) is test fermented material.
Caffeine standard items are from sigma company.
2. test apparatus
JR-1003 type electronic balance (Shanghai Xin Nuo instrument plant); HH-S28s type digital display thermostat water bath (enviromental protection instrument factory of Jintan City); RE52CS type rotary evaporator (Shanghai Yarong Biochemical Instrument Plant); SHZ-D type circulating water type vavuum pump (Ying Yu Yu Hua instrument plant of Henan Gongyi City); DFZ-O1 type electric vacunm drying case (Hengfeng Medical Instruments Co., Ltd., Huangsih City); JH-752 type UV, visible light divides luminometer (Shanghai essence tech equipment Co., Ltd); Agilent1200 type high performance liquid chromatograph (Agilent company of the U.S.); Low temperature refrigerator (Japanese SANYO company); FZ-102 type microphyte sample pulverizer (bright Medical Instruments factory of Beijing); Labonce-150TH constant temperature humidity chamber (Beijing Lan Beishi constant temperature technology Co., Ltd).
The cultivation of embodiment 1 aspergillus sydowii powder
1000mL10 is inoculated after seed culture medium 121 DEG C of sterilizing 15min of 5.0kg rice, 1.5kg glucose, 5.5L distilled water
8cFU/mL aspergillus sydowii bacteria suspension.Be placed in 27 DEG C, cultivate in the constant temperature humidity chamber of 85% humidity.After bacterium colony maturation, dry under 55 DEG C of constant temperature, aseptically in grinding to form powdery.Get 1g bacterium powder and add 9mL SPSS to 10
-1, 10
-2, 10
-3, 10
-4, 10
-5, 10
-6, 10
-7, 10
-8, 10
-9etc. different extension rate, draw 0.2mL bacterium liquid with liquid-transfering gun and be spread evenly across on PDA culture medium, after constant temperature humidity chamber cultivates 3 days, observe colony growth situation.
PDA culture medium and Czapek's medium are coated with aspergillus sydowii liquid, cultivate seven days under 27 DEG C of constant temperature and humidity conditions.As shown in Figure 1, bacterium colony diameter on PDA culture medium reaches 2.9cm, bacterium colony center projections to bacterium colony, wadding powdery, olive green, and edge is that milky is neat; Bacterium colony back side milk yellow.Colony diameter 2.3cm on Czapek's agar, quality is that velvet shape is extremely cotton-shaped, fine and close, neat in edge; Color is shallow khaki, middle light cinnamon; There is red diffusate; Bacterium colony reverse side is yellowish red to Chinese cassia tree, and slightly radial rill, pigment is spread in matrix.
Observed under electron microscope (as shown in Figure 2), mycelia brokenly branch, have barrier film, conidial head is spherical in shape to Radiation, and diameter is 52-125 μm, microgonidium head like mould shape, in loose cylindricality or at random; Conidiophore is directly born in matrix or is born in aerial hyphae, and wall is thicker, smooth; Top capsule is less, subsphaeroidal or slightly ovalize, and surface almost all can be educated; Conidial fructification is double-deck, i.e. metulae, bottle stalk.Some microgonidium heads only mitogenetic falx stem top bear conidiogenous cell after slightly expanding, and are sometimes also shown on aerial hyphae and directly have bottle to obstruct; Conidium is spherical or subsphaeroidal, diameter 2.5-3.5 μm, and wall is obviously coarse, tool spinule.
By online Blast comparison retrieval, experimental strain belongs to aspergillus, and comparatively near with typical strain AspergillussydowiiNRRL250 Phylogenetic, similitude is 99.8%.By systematic evolution tree, observe in conjunction with its colony morphology characteristic and microscopic morphology, by identification of strains be: Aspergillussydowii.
Embodiment 2 aspergillus sydowii bacterial classification quantitative measurement
Aspergillus sydowii powder gets 3 samples by sampling method, is divided into a sample, No. two samples, No. three samples, each sample replication twice.Cultivate under constant temperature and humidity condition and within 3 days, measure clump count under each dilution factor, and by 10
-6, 10
-7, 10
-8, 10
-9under dilution factor aspergillus sydowii bacterium colony number and miscellaneous bacteria fall number scale record such as table 1 aspergillus sydowii powder bacteria containing amount be 2.38 × 10
9~ 4.30 × 10
10, mean value is 1.25 × 10
10, miscellaneous bacteria bacterium colony accounts for 0.41% ~ 7.69% of aspergillus sydowii bacterium colony, average out to 3.59%.Miscellaneous bacteria is tentatively judged as Penicillium notatum, saccharomycete, aspergillus niger etc. according to " Fungal identification handbook ", " Chinese fungi will ", " Experiment on Microbiology handbook ".
Gather under the different dilution factor of table 1 and go mould and miscellaneous bacteria clump count more
Embodiment 3 Pu'er tea pile-fermentation
Getting solar dried green tea 2000kg respectively makes tidewater amount be 37% with drinking water 850kg.Add aspergillus sydowii powder 1.0kg, 2.0kg, 4.0kg, 6.0kg, 10.0kg (inoculum concentration is followed successively by 0.05%, 0.1%, 0.2%, 0.3%, 0.5%) successively.After mixing, be numbered 1-5.Turning in every five days sampling once.Heap temperature is measured before turning.And add appropriate drinking water.
As shown in table 2, in the pile-fermentation process of solar dried green tea, temperature presents the Changing Pattern first increasing and reduce afterwards.Temperature is relevant with attenuation degree with tidewater amount.Higher in earlier fermentation temperature, multidimensional is held between 40 ~ 50 DEG C, and in the fermentation middle and later periods, temperature reduces a little, and multidimensional is held between 35 ~ 45 DEG C.In view of the best preference temperature of test strain is at about 40 ~ 45 DEG C, whole pile-fermentation temperature should maintain within 50 DEG C.To prevent the too high activity affecting bacterial classification of temperature.
The temperature in table 2 different wet heap sample different fermentations stage
| 5d | 10d | 15d | 20d | 25d | 30d | 35d | 40d | 45d | 50d | |
| A heap | 39℃ | 45℃ | 42℃ | 45℃ | 41.5℃ | 40℃ | 33℃ | 36℃ | 38℃ | 40℃ |
| No. two heaps | 40℃ | 46℃ | 38℃ | 46℃ | 36℃ | 43℃ | 42℃ | 42℃ | 39℃ | 38℃ |
| No. three heaps | 41℃ | 48℃ | 39.5℃ | 47℃ | 39.5℃ | 40℃ | 40℃ | 38℃ | 39℃ | 37℃ |
| No. four heaps | 39℃ | 43℃ | 49℃ | 46℃ | 40℃ | 40.5℃ | 39℃ | 41℃ | 43℃ | 46℃ |
| No. five heaps | 43.5℃ | 45℃ | 48℃ | 48℃ | 46℃ | 45℃ | 43℃ | 39℃ | 38℃ | 38℃ |
Aspergillus sydowii is seeded to solar dried green tea with different vaccination amount (0.05%, 0.1%, 0.2%, 0.3%, 0.5%), carry out in solar dried green tea solid ferment process, caffeine content change as shown in Figure 3.In solar dried green tea pile-fermentation, caffeine content declines in time and gradually, and it reduces the impact of amplitude by inoculum concentration.Under 0.2%, 0.3%, 0.5% inoculum concentration, coffee, by the biggest drop, is down to final 1.469%, 0.8553% and 0.8356% respectively by initial 4.0407%.Wherein can obtain good effect in the aspergillus sydowii inoculum concentration of 0.3%, 0.5%, during fermentation ends, caffeine content is all reduced to less than 1.0%, meets the requirement of international low caffeine tea.Consider the financial cost that bacterial classification makes, the most suitable with the aspergillus sydowii inoculum concentration of 0.3%.
The change of the chemical composition content such as Tea Polyphenols, Tea Pigment in pile-fermentation under embodiment 40.3% aspergillus sydowii inoculum concentration
Determination of moisture: GB/T8304-2002 takes 120 DEG C of oven drying methods (express method).
Tea Polyphenols measures: take tartaric acid iron colorimetric method for determining with reference to GB/T8313-2002.
Tealeaves determination of total flavonoids: take alchlor process.
Tea Pigment assay in tealeaves: the assay of TFs, TRs and TBs takes system analysis method.
Tealeaves total catechin content measures: take Vanillin colorimetric method.
The mensuration of caffeine content in tealeaves: chromatographic condition: UV-detector, wavelength 280nm; Mobile phase: A phase is acetonitrile, B phase is 0.2% acetic acid aqueous solution, gradient elution: during 0min running time, A phase 69%, B phase 31% flow velocity: 1mL/min when A phase 92%, B phase 8%, 50min; Column temperature: 30 DEG C; Sample size: 20 μ L.
Measurement result is as shown in table 3:
The change of Tea Polyphenols, Tea Pigment content in solar dried green tea Pu'er tea pile-fermentation under table 30.3% aspergillus sydowii powder inoculum concentration
As shown in Table 3, in pile-fermentation process, Tea Polyphenols is in downward trend gradually, and fermentation polyphenol content in latter stage is 9.68 ± 1.09%.General flavone is similar to Tea Polyphenols variation tendency with catechin content variation tendency, and fermentation content in latter stage is respectively 61.5 ± 6.24mg/g, 46.7 ± 4.59mg/g.Theabrownin increases gradually in pile-fermentation, and becomes the main substance in Pu'er tea (ripe tea), is 13.52 ± 1.76% at pile-fermentation content in the latter stage content that tends towards stability.Polyphenol content and theabrownin content meet the basic demand of Pu'er tea (ripe tea).
The processing of embodiment 5 low caffeine Pu'er tea (ripe tea)
Get the seed culture medium of 5kg rice, 1.5kg glucose, 5.5L distilled water, at 121 DEG C of sterilizing 15min, inoculation 1000mL10
8cFU/mL aspergillus sydowii bacteria suspension, is placed in 27 DEG C, cultivates in the constant temperature humidity chamber of 85% humidity, after bacterium colony maturation, dry under 55 DEG C of constant temperature, aseptically in grinding to form powdery.
Get solar dried green tea 2000kg, add 850kg drinking water and 6.0kg aspergillus sydowii powder successively, in aspergillus sydowii powder, bacteria containing amount is 2.38 × 10
9~ 4.30 × 10
10cFU/g, after mixing, temperature 35 ~ 50 DEG C, tidewater amount 37%, pile-fermentation 50 days.
Caffeine content is reduced to less than 1.0% after testing, meets the international standard of low caffeine tea.The basic chemical composition (Tea Polyphenols, theabrownin etc.) of institute's fermentation of pu'er tea (ripe tea) all meets the basic demand of Pu'er tea geography symbol product.
Claims (5)
1. a processing method for the ripe tea of low caffeine Pu'er tea, is characterized in that, comprise the following steps:
1) preparation of aspergillus sydowii powder
Get the seed culture medium of 5.0kg rice, 1.5kg glucose, 5.5L distilled water, at 121 DEG C of sterilizing 15min, inoculation 1000mL10
8cFU/mL aspergillus sydowii bacteria suspension, is placed in 27 DEG C, cultivates in the constant temperature humidity chamber of 85% humidity, after bacterium colony maturation, dry under 55 DEG C of constant temperature, aseptically in grinding to form powdery;
2) get solar dried green tea 2000kg, add appropriate drinking water and a certain amount of aspergillus sydowii powder successively, mix rear wet heap, every turning in about five days once, total fermentation time is about 50 days to the condition of temperature as requested.In the process, can suitably add appropriate drinking water as required, to keep suitable tidewater amount;
3) pile-fermentation carries out natural drying after terminating--storage ageing--, and screening picks manufacturing procedures such as picking, to complete the processing of the ripe tea finished product of Pu'er tea.
2. the processing method of the ripe tea of a kind of low caffeine Pu'er tea according to claim 1, is characterized in that, described drinking water addition accounts for about 30% of wet heap tea gross weight, and the total moisture content merging its water content of tea remains on about 37%.
3. the processing method of the ripe tea of a kind of low caffeine Pu'er tea according to claim 1, is characterized in that, described aspergillus sydowii powder addition accounts for 0.3 ~ 0.5% of solar dried green tea weight.
4. the processing method of the ripe tea of a kind of low caffeine Pu'er tea according to claim 1, is characterized in that, in described aspergillus sydowii powder, bacteria containing amount is 2.38 × 10
9~ 4.30 × 10
10cFU/g.
5. the processing method of the ripe tea of a kind of low caffeine Pu'er tea according to claim 1, is characterized in that, described pile-fermentation condition is: temperature 35 ~ 50 DEG C, tidewater amount about 37%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510386787.4A CN105285192A (en) | 2015-07-05 | 2015-07-05 | Processing method of ripe Puer tea with low caffeine content |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510386787.4A CN105285192A (en) | 2015-07-05 | 2015-07-05 | Processing method of ripe Puer tea with low caffeine content |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105285192A true CN105285192A (en) | 2016-02-03 |
Family
ID=55183704
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510386787.4A Pending CN105285192A (en) | 2015-07-05 | 2015-07-05 | Processing method of ripe Puer tea with low caffeine content |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105285192A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851301A (en) * | 2016-05-19 | 2016-08-17 | 玉溪市康提商贸有限公司 | Fermenting and processing process of Pu'er tea vinegar drink |
| CN106538745A (en) * | 2017-01-23 | 2017-03-29 | 高凤玲 | A kind of ripe tea production technology of Pu'er tea and ginseng mixture |
| CN107080006A (en) * | 2017-06-21 | 2017-08-22 | 云南农业大学 | A kind of preparation method of high theophylline Pu'er cooked tea |
| CN107969507A (en) * | 2016-10-25 | 2018-05-01 | 云南天士力帝泊洱生物茶集团有限公司 | A kind of low caffeine Pu'er tea and preparation method thereof |
| CN108185066A (en) * | 2018-02-28 | 2018-06-22 | 贵州省怡丰原生态茶业发展有限责任公司 | A kind of processing method of instant tea |
| CN109055235A (en) * | 2018-08-20 | 2018-12-21 | 云南农业大学 | A kind of preparation of the inoculating microbes strain for Pu'er tea pile fermentation and its application method |
| CN110438012A (en) * | 2019-08-05 | 2019-11-12 | 四川大学 | It is a kind of produce anthocyanidin aspergillus sydowi H-1 and its application |
| CN111264646A (en) * | 2020-03-16 | 2020-06-12 | 杨永定 | Pu' er tea fermentation technology |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485369A (en) * | 2009-02-12 | 2009-07-22 | 云南农业大学 | Production method of Pu'er ripe tea |
-
2015
- 2015-07-05 CN CN201510386787.4A patent/CN105285192A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485369A (en) * | 2009-02-12 | 2009-07-22 | 云南农业大学 | Production method of Pu'er ripe tea |
Non-Patent Citations (1)
| Title |
|---|
| 马存强等: "微生物对茶叶中嘌呤生物碱代谢的研究进展", 《食品科学》 * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851301A (en) * | 2016-05-19 | 2016-08-17 | 玉溪市康提商贸有限公司 | Fermenting and processing process of Pu'er tea vinegar drink |
| CN107969507A (en) * | 2016-10-25 | 2018-05-01 | 云南天士力帝泊洱生物茶集团有限公司 | A kind of low caffeine Pu'er tea and preparation method thereof |
| CN107969507B (en) * | 2016-10-25 | 2021-08-31 | 云南天士力帝泊洱生物茶集团有限公司 | Low-caffeine Pu' er tea and preparation method thereof |
| CN106538745A (en) * | 2017-01-23 | 2017-03-29 | 高凤玲 | A kind of ripe tea production technology of Pu'er tea and ginseng mixture |
| CN107080006A (en) * | 2017-06-21 | 2017-08-22 | 云南农业大学 | A kind of preparation method of high theophylline Pu'er cooked tea |
| CN108185066A (en) * | 2018-02-28 | 2018-06-22 | 贵州省怡丰原生态茶业发展有限责任公司 | A kind of processing method of instant tea |
| CN109055235A (en) * | 2018-08-20 | 2018-12-21 | 云南农业大学 | A kind of preparation of the inoculating microbes strain for Pu'er tea pile fermentation and its application method |
| CN110438012A (en) * | 2019-08-05 | 2019-11-12 | 四川大学 | It is a kind of produce anthocyanidin aspergillus sydowi H-1 and its application |
| CN110438012B (en) * | 2019-08-05 | 2021-10-26 | 四川大学 | Aspergillus sakazakii H-1 for producing anthocyanin and application thereof |
| CN111264646A (en) * | 2020-03-16 | 2020-06-12 | 杨永定 | Pu' er tea fermentation technology |
| CN111264646B (en) * | 2020-03-16 | 2024-01-19 | 彭加林 | Pu' er tea fermentation technology |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105285192A (en) | Processing method of ripe Puer tea with low caffeine content | |
| CN103919712B (en) | Cordyceps militaris extract, and preparation method and application thereof | |
| CN107197967A (en) | A kind of preparation method of golden flower white teas tea cake | |
| CN104789480B (en) | Aspergillus flavus strain and mixed bacterial and its application of aflatoxin are not produced | |
| Meng et al. | Phenolic characterization of young wines made from spine grape (Vitis davidii Foex) grown in Chongyi County (China) | |
| CN103396960B (en) | Bacillus cereus (strain B2), liquid preparation, preparation method of liquid preparation, and application of B2 strain or liquid preparation in prevention and treatment of melanconium juglandinum kunze | |
| KR101771795B1 (en) | Method of manufacture for enhancement on monacolin K content and antioxidant activity of germinated brown rice | |
| Gong et al. | Association between dipsacus saponin VI level and diversity of endophytic fungi in roots of Dipsacus asperoides | |
| Ghosh et al. | Genome shuffling improves pigment and other bioactive compound production in Monascus purpureus | |
| CN107080006A (en) | A kind of preparation method of high theophylline Pu'er cooked tea | |
| Yin et al. | Morphology, phylogeny, and pathogenicity of Trichothecium, Alternaria, and Fusarium species associated with panicle rot on Chenopodium quinoa in Shanxi Province, China | |
| CN115413779A (en) | Method for accelerating aging of dried orange peel through microbial fermentation | |
| CN103484377B (en) | Trichoderma spp. strain antagonizing maize stem rot and sheath blight and application thereof | |
| Yang et al. | Interactions of two endophytic fungi colonizing Atractylodes lancea and effects on the host’s essential oils | |
| CN105420119B (en) | Ginseng endogenetic fungus and its application | |
| CN102669320A (en) | Preparation method of sweet lucid ganoderma fermented tea and sweet lucid ganoderma fermented tea | |
| CN105769938B (en) | One plant of light brown Aode mushroom and its application | |
| Zou et al. | Microbial community analysis in sichuan south-road dark tea piled center at pile-fermentation metaphase and insight into organoleptic quality development mediated by Aspergillus niger M10 | |
| Muthukumar et al. | Exploitation of fungal and endophytic bacteria for the management of leaf blight of ribbon plant | |
| CN109965056B (en) | Sea-buckthorn leaf fermented tea and preparation method thereof | |
| CN102757903A (en) | Endophytic fungi for producing flavones and application thereof | |
| CN107201319A (en) | One Accharomyces cerevisiae and its application process in chrysanthemum-flavored white wine is brewageed | |
| Chaste et al. | Bread fungi: phytochemical constituents and antimicrobial activity of isolates | |
| CN104877923B (en) | Saccharomycete and its application for improving blueberry juice quality | |
| Ilhe et al. | Studies on basal bulb rot of onion caused by Fusarium oxysporum f. sp. cepae. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination |