茶用荔枝产香菌的筛选与鉴定

Screening and Identifying of Aroma-producing Strains Suitable for Tea from Litchi

分别利用组织块分离法、组织匀浆法和富集分离法从荔枝果肉中分离并初筛具有产香能力的菌株,将菌株接种市售绿茶进行发酵,参照黑茶审评标准复筛适用于发酵茶叶的菌株,并对菌株进行形态学观察和分子生物学鉴定。结果表明,从荔枝果肉中共分离得到6株产香菌,茶叶发酵复筛表明,其中的荔枝ZYF3菌株发酵的茶样香气怡人甜香,滋味醇和,感官品质最佳。形态学观察和分子生物学鉴定表明,荔枝ZYF3为泰国有孢汉逊酵母( Hanseniaspora thailandica )。从荔枝果肉中分离的泰国有孢汉逊酵母为常规的果酒发酵菌株,属于安全菌株,有利于特色发酵茶产品的开发。

The aroma-producing strains were isolated and initially screened from litchi fruit pulp by tissue block separation,tissue homogenation and enrichment separation respectively.Then the aroma-producing strains were inoculated into the green tea for fermenting.According to the evaluation standard of black tea,strains suitable for fermenting tea were selected.Morphological observation and molecular biology identification of26S rDNA of the selected strains were performed.The result showed that a total of 6 aroma-producing strains were isolated from litchi fruit.After fermenting and screening,the tea samples fermented by litchi ZYF3 had pleasant sweet aroma,mellow taste and optimal sensory quality.By morphological identification and molecular identification,litchi ZYF3 was identified as Hanseniaspora thailandica .Aroma-producing strains were widely used in food and beverage industries.However,few aroma-producing strains were used for fermenting tea. Hanseniaspora thailandica isolated from litchi pulp is a normal fermentation strain of fruit wine,which is safe and will be beneficial to the development of special fermented tea products.