| 安化茯砖茶中金花菌的筛选鉴定及发酵培养 |
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| 引用本文： | 刘 兰,周培华,宋 阳,廖燕芝,向 俊,孙桂芳,王芳斌.安化茯砖茶中金花菌的筛选鉴定及发酵培养[J].食品安全质量检测技术,2021,12(13):5375-5379. |
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| 作者姓名： | 刘 兰 周培华 宋 阳 廖燕芝 向 俊 孙桂芳 王芳斌 |
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| 作者单位： | 湖南省食品质量监督检验研究院,湖南省食品质量监督检验研究院,湖南省食品质量监督检验研究院,湖南省食品质量监督检验研究院,湖南省食品质量监督检验研究院,湖南省食品质量监督检验研究院,湖南省食品质量监督检验研究院 |
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| 基金项目： | 湖南省科技创新计划项目(2018NK2034) |
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| 摘 要： | 目的：筛选、鉴定自然发酵的安化茯砖茶中的金花菌，优化分离菌株在安化黑毛茶为原料的发酵条件，实现人工发酵制备安化茯砖茶。方法 以安化白沙溪茯砖茶为实验材料，经过分离、纯化、培养，观察分离菌株的培养特征。对分离菌株进行DNA提取和PCR扩增、测序，以及分子生物学系统发育分析。将分离菌株人工培养后，以菌丝体干重量为考察指标，黑毛茶冲泡液为原始发酵液，对分离菌株的实验室的发酵条件进行优化。结果 分离的单菌落经过比对鉴定为曲霉属（Aspergillus），推测为谢瓦曲霉（Aspergillus chevalieri）。实验室人工发酵条件确定为：发酵温度28 ℃，转速120 r/min，最佳碳源葡萄糖为90 g/L、氮源NH4Cl为7.5 g/L、无机盐CaCl2为5 g/L，装液量150 mL， 接种量为2.0 mL，发酵时间为6 d。优化后培养基中菌丝体干重量约为空白培养基组的20倍。结论 优化发酵培养条件后制得的发酵剂，可用于人工接种发酵安化黑毛茶，制备安化茯砖茶。
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| 关 键 词： | 安化黑毛茶 安化茯砖茶 谢瓦曲霉 筛选 系统发育树 |
| 收稿时间： | 2021/4/10 0:00:00 |
| 修稿时间： | 2021/5/31 0:00:00 |
Screening, identification and fermentation culture of golden flower fungus in Anhua Fuzhuan tea |
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| LIU Lan,ZHOU Pei-Hu,SONG Yang,LIAO Yan-Zhi,XIANG Jun,SUN Gui-Fang,WANG Fang-Bin.Screening, identification and fermentation culture of golden flower fungus in Anhua Fuzhuan tea[J].Food Safety and Quality Detection Technology,2021,12(13):5375-5379. |
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| Authors: | LIU Lan ZHOU Pei-Hu SONG Yang LIAO Yan-Zhi XIANG Jun SUN Gui-Fang WANG Fang-Bin |
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| Affiliation: | Hunan Institute of Food Quality Supervision Inspection and Research,Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning,Hunan Institute of Food Quality Supervision Inspection and Research,Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning,Hunan Institute of Food Quality Supervision Inspection and Research,Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning,Hunan Institute of Food Quality Supervision Inspection and Research,Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning,Hunan Institute of Food Quality Supervision Inspection and Research,Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning,Hunan Institute of Food Quality Supervision Inspection and Research,Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning,Hunan Institute of Food Quality Supervision Inspection and Research,Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning |
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| Abstract: | |
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| Keywords: | Anhua raw dark green tea Anhua Fuzhuan Tea Aspergillus chevalieri screening phylogenetic tree |
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