CN112544742A - Method for improving quality of black tea through trichoderma viride fungus - Google Patents
Method for improving quality of black tea through trichoderma viride fungus Download PDFInfo
- Publication number
- CN112544742A CN112544742A CN202011433270.3A CN202011433270A CN112544742A CN 112544742 A CN112544742 A CN 112544742A CN 202011433270 A CN202011433270 A CN 202011433270A CN 112544742 A CN112544742 A CN 112544742A
- Authority
- CN
- China
- Prior art keywords
- trichoderma viride
- black tea
- ptri050102
- quality
- trichoderma
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
Abstract
The invention discloses a method for improving the quality of black tea by trichoderma viride, belonging to the technical field of biology. The method comprises the following steps: trichoderma viride (Trichoderma viride) PTri050102 is used in the production process of black tea, and the Trichoderma viride is obtained by primary screening, secondary screening, natural culture medium culture and Trichoderma purification culture of production strains and auxiliary materials. The Trichoderma viride (Trichoderma viride) PTri050102 is used in the production process of black tea according to a certain proportion, tea polyphenol and thearubigin in the black tea can be controlled within a proper proportion range, the quality is improved, the processing time is shortened, and the Trichoderma viride (Trichoderma viride) PTri050102 plays an important role in stabilizing and improving the quality of the black tea.
Description
Technical Field
The invention relates to a method for improving the quality of black tea by trichoderma viride, belonging to the technical field of biology.
Background
Trichoderma viride can produce cellulase, cellobiase, amylase, lactase and the like. Can be used for producing citric acid, synthesizing riboflavin and converting steroids, and is also a fungus for producing antibiotics, and the application range of the fungus is wide.
During the large-scale production process of black tea, the strain can secrete enzymes to act on a substrate; can inhibit the generation of other mixed bacteria, can be matched with other strains to play a good role, and promotes the formation of the mellow quality of the black tea.
In the field of black tea research, the study of black tea has been carried out particularly from the microbial point of view due to a long-term lack of subject research. However, no published literature report exists on how to improve the quality of black tea by researching microorganisms in the process of Yunnan black tea and screening beneficial dominant microbial strains from the process of black tea to apply the strains to production.
Disclosure of Invention
The invention aims to provide a method for improving the quality of black tea by Trichoderma viride, which is characterized in that Trichoderma viride (Trichoderma viride) PTri050102 is used in the production process of black tea, and the Trichoderma viride is obtained by primary screening, secondary screening, natural culture medium culture and Trichoderma purification culture procedures of production strains and auxiliary materials.
The Trichoderma viride (Trichoderma viride) PTri050102 is the existing known strain, and the preservation date is as follows: 3/1/2007, accession number: CGMCC No.1962, which plays a role in promoting the quality stability and improvement of Yunnan black tea.
The morphological characteristics of the Trichoderma viride (Trichoderma viride) PTri050102 are as follows:
the strain is spread on a potato-glucose-agar culture medium, and is initially white and compact substrate hyphae, then flocculent aerial hyphae appear, and colonies with concentric ring lines often appear in a sporulation cluster area; the spore production area is dark blue-green, the reverse side of the bacterial colony is colorless, the old culture medium emits a strand of coconut smell, the hyphae are transparent, the wall is smooth, and the branches are complex; conidiophores are short side branches of hyphae, branches grow oppositely or alternately on the conidiophores, and the branches can be continuously branched to form secondary and tertiary branches, and finally, coniferous branch outlines are formed; the tail ends of the branches form petioles, petiole bottles or cones, conidia are mostly spherical, the diameter is 2.5-4.5 mu m, sporoderm has obvious small wart-like protrusions, and a single spore is light green under a microscope.
The trichoderma viride fungus is obtained by the known traditional procedures of purification, natural culture medium culture and the like.
Preferably, the method for improving the quality of the black tea by the trichoderma viride fungus comprises the following specific steps: and (3) inoculating 0.1-1.8 wt% of the strain PTri050102 in the rolled leaves for fermentation, controlling the temperature of a fermentation chamber to be 30 +/-2 ℃ and controlling the humidity to be 90-98%.
The invention has the advantages that: trichoderma viride (Trichoderma viride) PTri050102 is used in the production process of black tea according to a certain proportion, tea polyphenol and thearubigin in the black tea can be controlled in a proper proportion to achieve the effect of improving the quality, the processing time is shortened, and the Trichoderma viride PTri050102 plays an important role in stabilizing and improving the quality of the black tea.
Detailed Description
The present invention is further described in detail with reference to the following specific examples, but the scope of the present invention is not limited to the above description.
Example 1
Purification of Trichoderma viride (Trichoderma viride) PTri050102 strain
From the collected tea sample, Trichoderma viride strain was obtained by well-known plate separation (medium isolated and purified by Aspergillus oryzae); the trichoderma viride purification culture medium comprises: 200g of potato, 20g of glucose, 20g of agar and 1000ml of distilled water, and the pH value is natural; peeling potato, cutting into pieces, cooking for half an hour, filtering with gauze, adding agar and sugar, melting, adding water to 1000ml, and sterilizing at 121 deg.C for 20 min.
The purification method comprises the following steps:
(1) melting the solid culture medium, cooling to 45 ℃, injecting into a sterile culture dish, slightly shaking each dish to rotate, and standing to form a flat plate for later use, wherein the volume of each dish is about 15-20 ml.
(2) 2g of the tea sample to be separated are taken and ground by flame in a mortar containing 98ml of sterile water, 10 being obtained-2The bacterial suspension of (4).
(3) Diluting: diluting the bacterial suspension to 10% by ten-fold dilution method-8The tenfold method means that the bacterial suspension in the next tube is ten times thinner than that in the previous tube.
(4) Inoculation: the plates 9, each designated 10, are set in advance-6、10-7、10-8Three sets of plates were written for each dilution for comparison; injecting 1ml of corresponding bacterial suspension into each marked plate, uniformly coating by using a coating rod, and culturing at 25-28 ℃ for 24 hours for observation.
(5) And after 2-5 days of culture, selecting a single colony, transplanting the single colony on an inclined plane for culture, and after a fruiting organ is formed, checking whether only one bacterium exists and whether the bacterium meets the characteristics of trichoderma viride.
(6) Finally, inoculating the selected strains to a natural culture medium (30 g of glucose, 10g of bran, 50g of corn flour, 10g of peptone and 1.0g of yeast extract, adding distilled water to 1000, and adjusting the pH value); and (3) placing the mixture into a thermostat of 28 ℃ for shaking culture for 5-7 days in the morning and evening, filtering the mixture on a sterile super worktable by using sterile filter paper, aseptically harvesting hypha and spores of trichoderma viride on the filter paper, and drying the hypha and the spores in the thermostat of 28 +/-2 ℃ to obtain the product for the inoculation fermentation test.
Example 2
Production application of PTri050102 strain
Withering and rolling fresh leaves according to a traditional method, then inoculating 0.1-1.8% of PTri050102 strain with the weight ratio (the inoculation amount can be arbitrarily selected within the range, such as 0.1%, 1% and 1.8%) into the rolled leaves for fermentation, controlling the temperature of a fermentation chamber to be 30 +/-2 ℃ and the humidity to be about 95%, and when the temperature of a reactor rises to about 30 ℃, the PTri050102 strain starts to metabolize and excretes a large amount of enzymes along with the prolonging of the fermentation time; the enzymes oxidize and hydrolyze the content in the tea; under the action of protease, the indigestible macromolecular protein is degraded into peptone, polypeptide and various amino acids; converting the macromolecular insoluble substances of the fermentation substrate into water-soluble micromolecular substances under the action of saccharifying enzyme and cellulase.
The black tea produced by inoculation has the quality characteristics of unique aroma, mellow and sweet taste, red and bright liquor color and reddish brown and oily leaf bottom.
The black tea produced by inoculating the strain PTri050102 has the advantages that the quality is obviously improved, the content of tea polyphenol in the black tea is 16-18%, and the content of thearubigins is 5-10%.
Claims (2)
1. A method for improving the quality of black tea by Trichoderma viride is characterized in that: trichoderma viride (Trichoderma viride) PTri050102 is used in the production process of black tea, and the Trichoderma viride is obtained by primary screening, secondary screening, natural culture medium culture and Trichoderma purification culture of production strains and auxiliary materials.
2. A method of improving black tea quality by trichoderma viride fungus according to claim 1, wherein: the method comprises the following specific steps: and (3) inoculating 0.1-1.8 wt% of the strain PTri050102 in the rolled leaves for fermentation, controlling the temperature of a fermentation chamber to be 30 +/-2 ℃ and controlling the humidity to be 90-98%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011433270.3A CN112544742A (en) | 2020-12-09 | 2020-12-09 | Method for improving quality of black tea through trichoderma viride fungus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011433270.3A CN112544742A (en) | 2020-12-09 | 2020-12-09 | Method for improving quality of black tea through trichoderma viride fungus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112544742A true CN112544742A (en) | 2021-03-26 |
Family
ID=75060228
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011433270.3A Pending CN112544742A (en) | 2020-12-09 | 2020-12-09 | Method for improving quality of black tea through trichoderma viride fungus |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112544742A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028023A (en) * | 2007-04-06 | 2007-09-05 | 云南农业大学 | Green trichodermin and its use in production of Pu'er tea |
| WO2011133111A1 (en) * | 2010-04-19 | 2011-10-27 | Ngee Ann Polytechnic | Trichoderma viride strain for cellulolytic enzyme production |
| WO2017210815A1 (en) * | 2016-06-06 | 2017-12-14 | 勐海茶业有限责任公司 | Microbial strain and application thereof in production of pu'er tea |
| CN107518135A (en) * | 2017-10-20 | 2017-12-29 | 四川省农业科学院茶叶研究所 | A kind of fruit flavor folium mori black tea processing method |
| CN109423450A (en) * | 2017-08-31 | 2019-03-05 | 勐海茶业有限责任公司 | A kind of aspergillus niger microbial inoculum of fermentation of pu'er tea and preparation method thereof |
-
2020
- 2020-12-09 CN CN202011433270.3A patent/CN112544742A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028023A (en) * | 2007-04-06 | 2007-09-05 | 云南农业大学 | Green trichodermin and its use in production of Pu'er tea |
| WO2011133111A1 (en) * | 2010-04-19 | 2011-10-27 | Ngee Ann Polytechnic | Trichoderma viride strain for cellulolytic enzyme production |
| WO2017210815A1 (en) * | 2016-06-06 | 2017-12-14 | 勐海茶业有限责任公司 | Microbial strain and application thereof in production of pu'er tea |
| CN109423450A (en) * | 2017-08-31 | 2019-03-05 | 勐海茶业有限责任公司 | A kind of aspergillus niger microbial inoculum of fermentation of pu'er tea and preparation method thereof |
| CN107518135A (en) * | 2017-10-20 | 2017-12-29 | 四川省农业科学院茶叶研究所 | A kind of fruit flavor folium mori black tea processing method |
Non-Patent Citations (1)
| Title |
|---|
| 胡桂萍等: "微生物资源在茶产业中的应用现状及展望", 《食品安全质量检测学报》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102505002B (en) | Micro-organic bacterial strain for quick flavor enhancement of flue-cured tobacco and application thereof in tobacco fermentation | |
| US11279961B2 (en) | Aspergillus oryzae BLCY-006 strain and application thereof in preparation of galactooligosaccharide | |
| CN103509734B (en) | A kind of Novel fruit wine biological-deacidification bacterial strain, preparation method and application thereof | |
| CN104328056A (en) | Trichoderma reesei capable of producing cellulase in high yield and application of trichoderma reesei | |
| CN109423450A (en) | A kind of aspergillus niger microbial inoculum of fermentation of pu'er tea and preparation method thereof | |
| CN104046569A (en) | Aspergillus tubingensis for high-yield production of glucoamylase, alpha-amylase and acidic protease and application thereof | |
| CN110317734A (en) | A kind of monascus and its isolated culture method and the application of high-yield glucoamylase, Esterified Enzyme and protease | |
| Tambuwal et al. | Morphological and biochemical characterization of isolated Aspergillus niger, Saccharomyces cerevisiae and Zymomonas mobilis from local indigenous sources | |
| CN113373063B (en) | Aspergillus oryzae ZA175 and application thereof | |
| CN112515008A (en) | Method for improving quality of black tea through aspergillus niger fungus | |
| KR20120111211A (en) | Method for mass production method of baker's yeast | |
| CN112544742A (en) | Method for improving quality of black tea through trichoderma viride fungus | |
| CN105670936A (en) | Trametes hirsute strain, application of trametes hirsute strain and method for processing Pu'er tea | |
| KR102125358B1 (en) | Novel Aspergillus oryzae IF18-2 with high saccharogenic power and high liquerying activity and drying method thereof | |
| CN100512658C (en) | Green trichodermin and its use in production of Pu'er tea | |
| CN111575194A (en) | Mixed bacterium for straw degradation and application thereof | |
| CN100529053C (en) | Rhizopus arrhizus epiphyte and application of the same in puer tea production | |
| CN112369479A (en) | Method for improving black tea production quality by using saccharomyces cerevisiae fungi | |
| CN117126744A (en) | Application of rhizopus arrhizus and aspergillus niger strain composition in production of puer tea | |
| CN105176836B (en) | A kind of double Cunninghamella sp WU-18 bacterial strain and purposes out | |
| CN115404173B (en) | Aspergillus oryzae ZA216 and application thereof | |
| CN114958623B (en) | Trichoderma viride for high-yield cellulase and application thereof | |
| CN116925935A (en) | Application of saccharomyces cerevisiae and rhizopus arrhizus strain composition in production of puer tea | |
| CN116904319A (en) | Multi-strain composition for fermenting flower and fruit fragrance type puer tea | |
| KR100208968B1 (en) | A novel saccharomyces cerevisiae ns9 which is used for producing yeast extract contained high density of nucleic acid |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |