CN116925935A - Application of saccharomyces cerevisiae and rhizopus arrhizus strain composition in production of puer tea - Google Patents
Application of saccharomyces cerevisiae and rhizopus arrhizus strain composition in production of puer tea Download PDFInfo
- Publication number
- CN116925935A CN116925935A CN202211651488.5A CN202211651488A CN116925935A CN 116925935 A CN116925935 A CN 116925935A CN 202211651488 A CN202211651488 A CN 202211651488A CN 116925935 A CN116925935 A CN 116925935A
- Authority
- CN
- China
- Prior art keywords
- saccharomyces cerevisiae
- rhizopus arrhizus
- psac0501
- prhi501
- tea
- 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
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 72
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 title claims abstract description 72
- 240000005384 Rhizopus oryzae Species 0.000 title claims abstract description 63
- 235000013752 Rhizopus oryzae Nutrition 0.000 title claims abstract description 63
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 59
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
- 239000000203 mixture Substances 0.000 title claims abstract description 24
- 238000011081 inoculation Methods 0.000 claims abstract description 13
- 238000004321 preservation Methods 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims description 36
- 230000004151 fermentation Effects 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 15
- 102000004190 Enzymes Human genes 0.000 claims description 14
- 108090000790 Enzymes Proteins 0.000 claims description 14
- 229940088598 enzyme Drugs 0.000 claims description 14
- 239000001963 growth medium Substances 0.000 claims description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 11
- 239000008103 glucose Substances 0.000 claims description 11
- 108010059892 Cellulase Proteins 0.000 claims description 9
- 229940106157 cellulase Drugs 0.000 claims description 9
- 238000000746 purification Methods 0.000 claims description 9
- 239000004382 Amylase Substances 0.000 claims description 6
- 108010065511 Amylases Proteins 0.000 claims description 6
- 102000013142 Amylases Human genes 0.000 claims description 6
- 235000019418 amylase Nutrition 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000007796 conventional method Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 5
- 235000013824 polyphenols Nutrition 0.000 abstract description 5
- 235000008118 thearubigins Nutrition 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 3
- 230000000087 stabilizing effect Effects 0.000 abstract description 2
- 235000013616 tea Nutrition 0.000 description 46
- 241000235527 Rhizopus Species 0.000 description 14
- 230000001580 bacterial effect Effects 0.000 description 11
- 239000000725 suspension Substances 0.000 description 10
- 230000009471 action Effects 0.000 description 9
- 239000001888 Peptone Substances 0.000 description 8
- 108010080698 Peptones Proteins 0.000 description 7
- 150000001413 amino acids Chemical class 0.000 description 7
- 235000019319 peptone Nutrition 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 6
- 210000004027 cell Anatomy 0.000 description 6
- 241000233866 Fungi Species 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 239000002609 medium Substances 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 241000228245 Aspergillus niger Species 0.000 description 4
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 description 4
- 108091005804 Peptidases Proteins 0.000 description 4
- 239000004365 Protease Substances 0.000 description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 4
- 238000010790 dilution Methods 0.000 description 4
- 239000012895 dilution Substances 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 235000020339 pu-erh tea Nutrition 0.000 description 4
- 239000000758 substrate Substances 0.000 description 4
- 229920001817 Agar Polymers 0.000 description 3
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 3
- 108010059820 Polygalacturonase Proteins 0.000 description 3
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 3
- 239000008272 agar Substances 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 229960001948 caffeine Drugs 0.000 description 3
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 3
- 229940041514 candida albicans extract Drugs 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 108010093305 exopolygalacturonase Proteins 0.000 description 3
- 229930003944 flavone Natural products 0.000 description 3
- 150000002212 flavone derivatives Chemical class 0.000 description 3
- 235000011949 flavones Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 229920001184 polypeptide Polymers 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 3
- 239000012138 yeast extract Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010011732 Cyst Diseases 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 208000031513 cyst Diseases 0.000 description 2
- 238000003113 dilution method Methods 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000000877 morphologic effect Effects 0.000 description 2
- 239000004570 mortar (masonry) Substances 0.000 description 2
- 230000008092 positive effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000010563 solid-state fermentation Methods 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 239000008223 sterile water Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 235000010185 Tamarix canariensis Nutrition 0.000 description 1
- 244000234281 Tamarix gallica Species 0.000 description 1
- 235000014265 Tamarix gallica Nutrition 0.000 description 1
- 235000010154 Tamarix ramosissima Nutrition 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000005056 cell body Anatomy 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 208000029278 non-syndromic brachydactyly of fingers Diseases 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000003248 secreting effect Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- -1 sterol compounds Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
- C12N1/16—Yeasts; Culture media therefor
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/845—Rhizopus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
- C12R2001/865—Saccharomyces cerevisiae
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Biomedical Technology (AREA)
- Botany (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses an application of a saccharomyces cerevisiae and rhizopus arrhizus strain composition in production of puer tea, and relates to the technical field of puer tea processing; the saccharomyces cerevisiae and rhizopus arrhizus strain composition is prepared by proportionally combining saccharomyces cerevisiae PSac0501 and rhizopus arrhizus Prhi 501; the Saccharomyces cerevisiae PSac0501, accession number 5, month and 16 of 2005: cgmccno.1372; rhizopus arrhizus (rhizopusamorhizus) Prhi501, date of preservation: year 2007, 3 and 1, deposit number: cgmccno.1963; the Saccharomyces cerevisiae PSac0501 and Rhizopus arrhizus Prhi501 are combined according to the mass ratio of 1:2 or 2:1 or 2:3. The strain composition is applied to the production process of the puer tea according to the inoculation amount of 0.1%, tea polyphenol and thearubigin in the puer tea can be controlled in a proper combination proportion to achieve the effect of improving the quality, the processing time is shortened, and the strain composition plays an important role in stabilizing and improving the flavor quality of the puer tea.
Description
Technical Field
The invention relates to application of a saccharomyces cerevisiae and rhizopus arrhizus strain composition in production of puer tea, and relates to the technical field of puer tea production.
Background
Saccharomyces cerevisiae (Saccharomyces meyenem. Heess) is known to have wide industrial application. In addition to brewing beer, alcohol and other beverages, the expandable flour may be used to make bread. The thallus contains abundant vitamins, proteins, various enzymes and the like, can be used as edible, medicinal and feed yeasts, and can also be used for extracting nucleic acid, ergosterol, glutathione, vitamin C, coagulans and the like as important raw materials for medicines and chemical industry.
In the production process of puer tea, the bacterial strain can secrete enzymes to act on the matrix. Under the action of amylase, amylose in raw materials is degraded into dextrin and various low-molecular saccharides such as maltose, glucose and the like, and under the action of protease, macromolecular proteins which are not easy to digest are degraded into peptone, multiple skin and various amino acids. Under the action of pectase, saccharifying enzyme and cellulase, the macromolecular insoluble matters of the fermentation substrate are converted into water-soluble micromolecular matters, and the method has positive effect on the formation of the quality of puer tea.
Rhizopus is an important industrial fungus and has many excellent characteristics, wherein rhizopus with strong saccharification force can be used in glucose manufacturing and brewing industries, such as the preparation of small yeast wine in China, the rhizopus is mostly used, and the brewing of yellow wine also partially uses the rhizopus, namely a so-called small yeast brewing method. Luo the research shows that the pure rhizopus, the Chinese herbal medicine and the sweet distiller's yeast are mixed to prepare the sweet distiller's yeast, so that the traditional flavor of the sweet wine can be maintained, the acidity and the temperature in the production of the sweet wine can be controlled, rancidity and peculiar smell can be prevented, and the sugar content of the product can be improved.
The amylase activity of rhizopus is high, organic acid such as fumaric acid, lactic acid, succinic acid and the like can be produced, aromatic esters can be produced, the rhizopus is also an important fungus for converting sterol compounds, and the softening of puer tea in pile fermentation is also related to the breeding of the mould due to the strong capability of secreting pectase. In the fermentation stage, proper temperature and humidity are controlled, the combination proportion of rhizopus is improved, the formation of the quality of puer tea sweet alcohol is facilitated, and positive effects are brought to the formation of puer tea quality.
In the field of Pu 'er tea research, especially from the microorganism perspective, how to improve the flavor and quality of Pu' er tea by applying the combination proportion of advantageous dominant microorganism strains in production has not been reported in published literature.
Disclosure of Invention
The invention aims to provide the application of the saccharomyces cerevisiae and rhizopus arrhizus strain composition in the production of puer tea, and the combination proportion of beneficial strains in the production of puer tea is controlled to play a role in promoting the stability and improvement of the flavor quality of Yunnan puer tea.
In order to achieve the technical purpose and the technical effect, the invention is realized by the following technical scheme:
a composition of Saccharomyces cerevisiae and Rhizopus arrhizus strain is prepared from Saccharomyces cerevisiae PSac0501 and Rhizopus arrhizus Prhi501 by mixing at a certain proportion;
the Saccharomyces cerevisiae PSac0501, accession number 5, month and 16 of 2005: cgmccno.1372; rhizopus arrhizus (rhizopusamorhizus) Prhi501, date of preservation: year 2007, 3 and 1, deposit number: cgmccno.1963;
further, the Saccharomyces cerevisiae PSac0501 and Rhizopus arrhizus Prhi501 are combined according to the mass ratio of 1:2 or 2:1 or 2:3.
The invention also aims at providing a preparation method of the saccharomyces cerevisiae and rhizopus arrhizus strain composition;
the preparation method of the saccharomyces cerevisiae and rhizopus arrhizus strain composition comprises the steps of primary screening, secondary screening, natural culture medium culture and purification culture of saccharomyces cerevisiae (Saccharomyces cerevisiae) PSac0501, rhizopus arrhizus (Rhizopusamorhizus) Prhi501 and auxiliary materials;
and combining Saccharomyces cerevisiae PSac0501 and Rhizopus arrhizus Prhi501 at a ratio of 1:2 or 2:1 or 2:3 in tidal water to obtain the composition.
The invention further aims at providing an application of the saccharomyces cerevisiae and rhizopus arrhizus strain composition in production of puer tea;
the raw tea is prepared according to the conventional method, then Saccharomyces cerevisiae PSac0501 and rhizopus arrhizus Prhi501 are combined in proportion in tidal water, and applied to the strains in the production process of puer tea according to the inoculation amount of 0.1%, the temperature of a fermentation room is controlled to be 50+/-5 ℃ and the humidity is controlled to be 80+/-0.1%, when the temperature of the fermentation room is increased to 30+/-5 ℃, the combined proportion of the Saccharomyces cerevisiae PSac0501 and rhizopus arrhizus Prhi501 begins to be metabolized, and a large amount of enzymes glucose amylase, cellulase and pectase are secreted along with the prolongation of the fermentation time.
The invention has the beneficial effects that:
the invention provides a saccharomyces cerevisiae and rhizopus arrhizus strain composition, which is prepared by combining saccharomyces cerevisiae (Saccharomyces cerevisiae) PSac0501 and rhizopus arrhizus (rhizopus arrhizus) Prhi501 according to a mass ratio of 1:2 or 2:1 or 2:3, and is applied to the production process of puer tea according to an inoculation amount of 0.1%, wherein tea polyphenol and thearubigin in puer tea can be controlled in a proper combination ratio to achieve the effect of improving the quality, the processing time is shortened, and the invention plays an important role in stabilizing and improving the flavor quality of puer tea.
Of course, it is not necessary for any one product to practice the invention to achieve all of the advantages set forth above at the same time.
Detailed Description
In order to more clearly describe the technical scheme of the embodiment of the present invention, the present invention is described below with reference to specific embodiments.
Example 1
The saccharomyces cerevisiae and rhizopus arrhizus strain composition is obtained by primary screening, secondary screening and natural culture medium culture procedures of production strains and auxiliary materials, and is characterized in that the production strains are saccharomyces cerevisiae PSac0501, and the preservation date is as follows: 5.16.2005, accession number: cgmccno.1372; rhizopus arrhizus (rhizopusamorhizus) Prhi501, date of preservation: year 2007, 3 and 1, deposit number: CGMCC No.1963.
The Saccharomyces cerevisiae PSac0501 of the present invention has morphological characteristics of:
the yeast cultivated in 54h is transferred from a PDA test tube to a glucose-yeast juice-peptone agar medium for 3d cultivation at the temperature of 30 ℃ and is observed under a microscope, the gram-stained cells are blue-purple (G+), cell bodies are larger, the cell length is 1.9-5.7 mu m, the cell width is 1.90-2.85 mu m, the cell shape is elliptical and kidney-shaped, most of the cell shapes are slightly pointed at one end, one end is slightly blunt and round, one end is sprouted, and the other end is just pointed. The cell reproduction mode is polygonal bud, and the bud ratio is 20.1%.
Culture characteristics of Saccharomyces cerevisiae PSac0501 of the present invention:
solid culture characteristics: the colony is milky white, has smooth surface, is compact, is waxy and bright in colloid, has all edges, is hump-shaped, and has flour fermentation taste.
Liquid culture characteristics: the liquid has sour taste, the culture solution is clear and transparent, no Pu, film or island is formed on the surface of the liquid, and a small amount of sediment is formed at the bottom of the tube, so that the tube is tight.
The morphological characteristics of rhizopus arrhizus (rhizopus arhizus) Prhi501 of the present invention are:
rhizopus arrhizus colonies are loose or dense and turn black brown after being initially white. The application range of rhizopus arrhizus to temperature is between 37 and 40 ℃. The creeping hyphae are not obviously differentiated, the false roots are extremely undeveloped and short fingers or have no false roots. The colony nutrients isolated from black tea were white and cotton-like in shape on the medium. The cyst peduncles stand upright or bend, are single, have fewer 2-3 plants bundled, and are not branched or branched. Sporangium spheres or ellipsoids, brown or black, diameters of about 50-250 μm (typically 60-130 μm), cyst axis spheres or ovals, diameters of about 30-120 μm (typically 50-90 μm), sporangium spheres or pseudo-ellipsoids, and angular shapes. The shape and the size of the thick tamarisk spores are inconsistent. The zygospores are spherical and have rough protrusions with diameters of 120-140 mu m. The capsule handle is neutral, colorless, has no attachment and is matched with foreign bodies.
The invention is obtained after the traditional procedures of known purification, natural culture medium culture and the like. .
The Saccharomyces cerevisiae PSac0501 and rhizopus arrhizus (Rhizopus arrhizus) Prhi501 fungi combination ratio has the effect of improving the flavor quality of the puer tea, and can be applied to the production process of the puer tea.
Example 2
Purification of Saccharomyces cerevisiae (Saccharomyces cerevisiae) PSac0501 strain
From the collected tea samples, a Saccharomyces cerevisiae strain was obtained by well-known plate separation (culture medium was purified by Saccharomyces cerevisiae separation). The Saccharomyces cerevisiae purifying culture medium is 20g glucose, and is strain of Saccharomyces cerevisiae. The Saccharomyces cerevisiae purification culture medium is: glucose 20g, peptone 10g, yeast extract 5g, agar 20g, distilled water 1000ml, sterilizing at 121deg.C for 30min without adjusting pH.
The method comprises the following steps:
(1) The solid medium was melted, cooled to 45 ℃, poured into sterile petri dishes, each dish was about 15-20 ml, slightly shaken, and allowed to stand to plate for use.
(2) 2g of the tea sample to be separated was taken and put aside from the flame into a mortar containing 98m1 of sterile water and ground, at which time a 10-2 bacterial suspension was obtained.
(3) Dilution the bacterial suspension is diluted to 10-8 according to a ten-fold dilution method, wherein the ten-fold method means that the bacterial suspension of the next tube is ten times thinner than that of the previous tube.
(4) Three sets of plates, 9 sets of plates prepared in advance, numbered 10-6,10-7,10-8, respectively, were inoculated, and each dilution was written for comparison. 1ml of the corresponding bacterial suspension was poured into each labeled plate, and the plates were uniformly coated with a coating bar, and incubated at 25-28℃for 24 hours for observation.
(5) After 2-5 days of culture, single colony is selected and transplanted on an inclined plane for culture, after fruiting organs are formed, whether only one fungus exists or not is checked, and whether the fungus accords with the characteristics of saccharomyces cerevisiae or not is checked.
(6) Finally inoculating the selected strain to natural culture medium (glucose 30g, bran 10g, corn flour 50g,
10g of peptone, 1.0g of yeast extract, and adding distilled water to 1000 without adjusting pH). Culturing in a 28+ -2deg.C incubator for 5-7 days, filtering with sterile filter paper on a sterile super bench, aseptically harvesting mycelium on the filter paper and Saccharomyces cerevisiae, and drying in a 28+ -2deg.C incubator.
Example 3
Purification of rhizopus arrhizus Prhi501 strain
From the collected tea samples, 15 rhizopus arrhizus strains were obtained by well-known plate separation (culture medium with rhizopus isolation and purification medium). The rhizopus purification culture medium is as follows: glucose 50g, bean sprout extract 1000ml, agar 15g, distilled water 1000ml, pH value natural, sterilizing at 121deg.C for 20min.
The purification method is as follows:
(1) The solid medium is melted, cooled to 45 ℃, poured into sterile petri dishes, each dish is about 15-20 ml, slightly shaken and stood to form a flat plate for later use.
(2) 2g of the tea sample to be separated was taken and put aside from the flame into a mortar containing 98ml of sterile water and ground, at which time a 10-2 bacterial suspension was obtained.
(3) Dilution: the bacterial suspension is diluted to 10-8 according to a ten-fold dilution method, wherein the ten-fold method means that the bacterial suspension of the next tube is ten times thinner than that of the last tube.
(4) Inoculating: the previously prepared plates 9 were set, numbered 10-6,10-7,10-8, respectively, and three sets of plates were written for each dilution for comparison. 1ml of the corresponding bacterial suspension is poured into each labeled plate, the bacterial suspension is uniformly coated by a coating rod, and the bacterial suspension is placed into a culture medium at 25-28 ℃ for 24 hours for observation.
(5) After 2-5 days of culture, single colony is selected and transplanted on an inclined plane for culture, and whether rhizopus is identified according to the form and colony characteristics of the thallus.
(6) Finally, inoculating the selected strain to natural culture medium (glucose 30g, bran 10g, corn flour 50g, peptone 10g, yeast extract 1.0g, adding distilled water to 1000, and not adjusting pH). Culturing in an incubator at 25+ -2deg.C for 5-7 days, filtering with sterile filter paper on a sterile super-bench, aseptically harvesting hypha and rhizopus arrhizus spores on the filter paper, and drying in an incubator at 25+ -2deg.C for inoculation fermentation test.
Example 5
The production and application of Saccharomyces cerevisiae PSac0501 and Rhizopus arrhizus Prhi 501;
the preparation method comprises the steps of blending sun-dried raw tea according to a traditional method, combining Saccharomyces cerevisiae PSac0501 and rhizopus arrhizus Prhi501 in a ratio of 1:2 in the presence of tidal water, applying the mixture to strains in the production process of puer tea according to an inoculation amount of 0.1% for fermentation, and controlling the temperature of a fermentation chamber to be 50+/-5 ℃ and the humidity to be 80+/-5%;
the specific operation is that the puer ripe tea sample is fermented:
(1) adding strains of Saccharomyces cerevisiae PSac0501 and Rhizopus arrhizus Prhi501 in a ratio of 1:2 into Yunnan big leaf green-sun-dried raw tea with a tidal water of 40%, inoculating 0.1% (w/w), and performing solid-state fermentation;
(2) according to the temperature, humidity and fermentation environment changes, turning the fermentation pile at proper time;
(3) the fermentation conditions such as fermentation temperature, humidity, pH and the like are well controlled, and the active effect on the change of the contained components is achieved;
(4) the conditions of tea pile temperature, humidity, pH and the like are respectively recorded in three time periods of 9:00 a.m., 15:00 a.m. and 21:30 a.m. each day;
(5) after fermentation, detecting the content of tea polyphenol, the content of amino acid, the content of thearubigin, the content of theabrownin, the content of flavone and the content of caffeine;
when the bulk temperature is raised to 30 ℃ + -5, saccharomyces cerevisiae PSac0501, rhizopus arrhizus Prhi501 and with the extension of the fermentation time, a large amount of enzymes glucose amylase, cellulase and pectinase are secreted. These enzymes oxidize and hydrolyze the ingredients contained in tea leaves. Under the action of protease, the nondigestible macromolecular protein is degraded into peptone, polypeptide and various amino acids. The fermentation substrate macromolecular insoluble substances are converted into water-soluble micromolecular substances under the action of saccharifying enzyme and cellulase, and the puer tea produced by inoculation has the quality characteristics of unique fragrance, mellow and sweet taste, red, thick and bright soup color and reddish brown and oily leaf bottom.
The quality of the puer tea produced by inoculating Saccharomyces cerevisiae PSac0501, rhizopus arrhizus Prhi501 and Aspergillus niger PAsp0501 in a ratio of 1:2 is obviously improved.
Example 6
Production and application of rhizopus arrhizus Prhi501 and Saccharomyces cerevisiae PSac0501 combined ratio strain
The method comprises the steps of blending sun-dried raw tea according to a traditional method, then combining rhizopus arrhizus (Rhizopus arrhizus) Prhi501 and Saccharomyces cerevisiae PSac0501 in a ratio of 2:1 in tidal water, applying the mixture to strains in the production process of puer tea according to an inoculation amount of 0.1% to ferment, and controlling the temperature of a fermentation chamber to be 50+/-5 ℃ and the humidity to be 80% +/-5;
(1) adding Saccharomyces cerevisiae PSac0501, rhizopus arrhizus Prhi501 and strain combined in a ratio of 2:1 with a inoculation amount of 0.1% (w/w) into Yunnan big leaf green tea with a tidal water of 40%;
(2) according to the temperature, humidity and fermentation environment changes, turning the fermentation pile at proper time;
(3) the fermentation conditions such as fermentation temperature, humidity, pH and the like are well controlled, and the active effect on the change of the contained components is achieved;
(4) the conditions of tea pile temperature, humidity, pH and the like are respectively recorded in three time periods of 9:00 a.m., 15:00 a.m. and 21:30 a.m. each day;
(5) after fermentation, detecting the content of tea polyphenol, the content of amino acid, the content of thearubigin, the content of theabrownin, the content of flavone and the content of caffeine;
when the heap temperature rises to 30+ -5 ℃, rhizopus arrhizus (rhizopus) Prhi501, saccharomyces cerevisiae (Saccharomyces cerevisiae) PSac0501 combination ratio species start to metabolize, and a large amount of enzymes, glucoamylase, cellulase and pectinase, are secreted with the increase of fermentation time. These enzymes oxidize and hydrolyze the ingredients contained in tea leaves. Under the action of protease, the nondigestible macromolecular protein is degraded into peptone, polypeptide and various amino acids. The fermentation substrate macromolecular insoluble substances are converted into water-soluble micromolecular substances under the action of saccharifying enzyme and cellulase, and the puer tea produced by inoculation has the quality characteristics of unique fragrance, mellow and sweet taste, red, thick and bright soup color and reddish brown and oily leaf bottom.
Pu' er tea produced by inoculating rhizopus arrhizus Prhi501 and Saccharomyces cerevisiae PSac0501 strain in a ratio of 2:1 is obviously improved in quality.
Example 7
Production and application of rhizopus arrhizus Prhi501 and Aspergillus niger PAsp0501 combined ratio strain
The method comprises the steps of blending sun-dried raw tea according to a traditional method, then combining rhizopus arrhizus (Rhizopus arrhizus) Prhi501 and Aspergillus niger PAsp0501 in a ratio of 2:3 in tidal water, applying the mixture to strains in the production process of puer tea according to an inoculation amount of 0.1% to ferment, and controlling the temperature of a fermentation chamber to be 50+/-5 ℃ and the humidity to be 80+/-5;
(1) adding strains of Saccharomyces cerevisiae PSac0501 and Rhizopus arrhizus Prhi501 (rhizopus) combined in a ratio of 2:3 into Yunnan big leaf green-sun-dried raw tea with a tidal water of 40%, and performing solid-state fermentation with a inoculation amount of 0.1% (w/w);
(2) according to the temperature, humidity and fermentation environment changes, turning the fermentation pile at proper time;
(3) the fermentation conditions such as fermentation temperature, humidity, pH and the like are well controlled, and the active effect on the change of the contained components is achieved;
(4) the conditions of tea pile temperature, humidity, pH and the like are respectively recorded in three time periods of 9:00 a.m., 15:00 a.m. and 21:30 a.m. each day;
(5) after fermentation, detecting the content of tea polyphenol, the content of amino acid, the content of thearubigin, the content of theabrownin, the content of flavone and the content of caffeine;
when the heap temperature rises to 30+ -5 ℃, saccharomyces cerevisiae PSac0501, rhizopus arrhizus Prhi501 combined ratio species start to metabolize, and with the increase of fermentation time, a large amount of enzymes glucose amylase, cellulase and pectinase are secreted. These enzymes oxidize and hydrolyze the ingredients contained in tea leaves. Under the action of protease, the nondigestible macromolecular protein is degraded into peptone, polypeptide and various amino acids. The fermentation substrate macromolecular insoluble substances are converted into water-soluble micromolecular substances under the action of saccharifying enzyme and cellulase, and the puer tea produced by inoculation has the quality characteristics of unique fragrance, mellow and sweet taste, red, thick and bright soup color and reddish brown and oily leaf bottom.
Pu' er tea produced by inoculating rhizopus arrhizus Prhi501 and Aspergillus niger PAsp0501 strains in a ratio of 2:3 is obviously improved in quality.
In the description of the present specification, the descriptions of the terms "one embodiment," "example," "specific example," and the like, mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the present invention. In this specification, schematic representations of the above terms do not necessarily refer to the same embodiments or examples. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The preferred embodiments of the invention disclosed above are intended only to assist in the explanation of the invention. The preferred embodiments are not exhaustive or to limit the invention to the precise form disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best understand and utilize the invention. The invention is limited only by the claims and the full scope and equivalents thereof.
Claims (4)
1. A composition of Saccharomyces cerevisiae and rhizopus arrhizus is prepared by mixing Saccharomyces cerevisiae (Saccharomyces cerevisiae) PSac0501 and rhizopus arrhizus Prhi501 in proportion;
the Saccharomyces cerevisiae PSac0501, accession number 5, month and 16 of 2005: cgmccno.1372; rhizopus arrhizus (rhizopusamorhizus) Prhi501, date of preservation: year 2007, 3 and 1, deposit number: cgmccno.1963;
the Saccharomyces cerevisiae PSac0501 and Rhizopus arrhizus (Rhizopus arrhizus) Prhi501 are combined according to the mass ratio of 1:2 or 2:1 or 2:3.
2. A method for preparing the saccharomyces cerevisiae and rhizopus arrhizus strain composition according to claim 1, wherein the method is characterized in that:
the preparation method of the saccharomyces cerevisiae and rhizopus arrhizus strain composition comprises the steps of primary screening, secondary screening, natural culture medium culture and purification culture of saccharomyces cerevisiae (Saccharomyces cerevisiae) PSac0501, rhizopus arrhizus (Rhizopusamorhizus) Prhi501 and auxiliary materials;
and combining Saccharomyces cerevisiae PSac0501 and Rhizopus arrhizus Prhi501 at a ratio of 1:2 or 2:1 or 2:3 in tidal water to obtain the composition.
3. Use of the Saccharomyces cerevisiae and Rhizopus arrhizus strain composition according to claim 1 in puer tea production.
4. Use of a saccharomyces cerevisiae, rhizopus arrhizus strain composition according to claim 3 in the production of puer tea, characterized in that:
the raw tea is prepared according to the conventional method, then Saccharomyces cerevisiae PSac0501 and rhizopus arrhizus Prhi501 are combined in proportion in tidal water, and applied to the strains in the production process of puer tea according to the inoculation amount of 0.1%, the temperature of a fermentation room is controlled to be 50+/-5 ℃ and the humidity is controlled to be 80+/-0.1%, when the temperature of the fermentation room is increased to 30+/-5 ℃, the combined proportion of the Saccharomyces cerevisiae PSac0501 and rhizopus arrhizus Prhi501 begins to be metabolized, and a large amount of enzymes glucose amylase, cellulase and pectase are secreted along with the prolongation of the fermentation time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211651488.5A CN116925935A (en) | 2022-12-21 | 2022-12-21 | Application of saccharomyces cerevisiae and rhizopus arrhizus strain composition in production of puer tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211651488.5A CN116925935A (en) | 2022-12-21 | 2022-12-21 | Application of saccharomyces cerevisiae and rhizopus arrhizus strain composition in production of puer tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116925935A true CN116925935A (en) | 2023-10-24 |
Family
ID=88378005
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211651488.5A Pending CN116925935A (en) | 2022-12-21 | 2022-12-21 | Application of saccharomyces cerevisiae and rhizopus arrhizus strain composition in production of puer tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116925935A (en) |
-
2022
- 2022-12-21 CN CN202211651488.5A patent/CN116925935A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108239608B (en) | Torulaspora delbrueckii and application thereof in wine brewing | |
| Inui et al. | Taxonomical studies on genus Rhizopus | |
| CN109182134A (en) | One plant of Aspergillus niger strain and its preparation have blood fat reducing function Pu'er tea | |
| CN106701518A (en) | Block koji strengthening method capable of reducing dosage of block koji and improving quality of vinegar | |
| CN106974014A (en) | A kind of six fort tea pile-fermentation methods | |
| CN110317734A (en) | A kind of monascus and its isolated culture method and the application of high-yield glucoamylase, Esterified Enzyme and protease | |
| CN112877173A (en) | Black tea composite poria cocos liquid state fermentation hypha health vinegar and preparation method thereof | |
| KR20040058558A (en) | Method for processing a blueberry wine using yeast and product thereof | |
| CN109517745B (en) | Microbial composite bacteria for brewing wine and quinoa wine brewed by same | |
| KR20120112402A (en) | Vineyard culture method enabling the yeast thereof to be obtained for high sugar and alcohol content fermentation | |
| CN105670936B (en) | A kind of method of Trametes trogii bacterial strain and its application and Pu'er tea processing | |
| CN114621880B (en) | Ester-producing abnormal Wikihan yeast and application thereof in white spirit Daqu | |
| CN116925935A (en) | Application of saccharomyces cerevisiae and rhizopus arrhizus strain composition in production of puer tea | |
| CN112515008A (en) | Method for improving quality of black tea through aspergillus niger fungus | |
| CN117126744A (en) | Application of rhizopus arrhizus and aspergillus niger strain composition in production of puer tea | |
| CN117210345A (en) | Multi-strain composition for producing puer tea | |
| CN112322411B (en) | Primary enhanced functional distiller's yeast and method for brewing yellow wine by using same | |
| KR100226201B1 (en) | Preparation of brewing koji | |
| Tambuwal et al. | Morphological and biochemical characterization of isolated Aspergillus niger, Saccharomyces cerevisiae and Zymomonas mobilis from local indigenous sources | |
| CN116904319A (en) | Multi-strain composition for fermenting flower and fruit fragrance type puer tea | |
| CN112369479A (en) | Method for improving black tea production quality by using saccharomyces cerevisiae fungi | |
| CN100529053C (en) | Rhizopus arrhizus epiphyte and application of the same in puer tea production | |
| CN100512658C (en) | Green trichodermin and its use in production of Pu'er tea | |
| CN112544742A (en) | Method for improving quality of black tea through trichoderma viride fungus | |
| KR100464704B1 (en) | Manufacturing method of fermented alcoholic drink using medicinal and eatable plants having organic germanium and fermented alcoholic drink obtained therefrom |
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 |