应用冠突散囊菌人工接种发酵不同种类茶叶的研究

Study on the artificial inoculation and fermentation of different types of tea by Aspergillus cristatus

冠突散囊菌(Aspergillus cristatus)是茯砖茶发花过程中的优势菌群,其代谢产物具有良好的抗炎、抑菌、降脂和抗氧化活性等.采用真菌分离纯化技术从陕西茯砖茶中获得一株A.cristatus,将黑毛茶、乌龙茶、黄茶、绿茶、红茶和白茶六种茶叶作为发酵基质进行人工接种发酵,研究发现经发酵后六种茶的可溶性糖、可溶性蛋白、总多酚、总黄酮和游离氨基酸含量均显著性降低;鼠李糖、阿拉伯糖、木糖、甘露糖、葡萄糖和半乳糖等六种单糖含量均显著性增加;其中黑毛茶、绿茶和白茶发酵后拥有更好的抗氧化活性.该研究结果可为冠突散囊菌的开发利用提供技术支撑.

Aspergillus cristatus is the dominant microbial group in the flowering process of Fuzhuan brick tea.Its metabolites in the fermentation process have good anti-inflammatory,antibacterial,lipid-lowering and antioxidant activities.This study used fungal isolation and purification technology to obtain a strain of A.cristatus from Shaanxi Fuzhuan brick tea.Primary dark tea,oolong tea,yellow tea,green tea,red tea,and white tea were used as fermentation substrates for artificial inoculation and fermentation by A.cristatus.The results found that the content of soluble sugar,soluble protein,total polyphenols,total flavonoids and free amino acids in most of the six types of tea significantly decreased after fermentation.The contents of rhamnose,arabinose,xylose,mannose,glucose and galactose were significantly increased.This study could support a technical basis for the development and utilization of A.cristatus.