摘要
目的了解长盛川青砖茶发酵过程中真菌的种类、安全性及功效。方法本研究从自动化发酵过程中收集了第一次翻堆前不同温度点的茶样,并对其真菌进行培养和分离,利用内部转录间隔区(internal transcribed spacer,ITS)序列分析和生物信息学方法,评估了分离菌株的生物学特性及其潜在毒性,并进行单菌模拟发酵应用。结果经筛选分离出8株菌株,通过鉴定分别为棉毛状嗜热霉H-1、埃默森罗萨氏菌K-1、烟曲霉菌J-2、微小根毛霉J-3、烟曲霉菌L-2、微小根毛霉L-1、烟曲霉菌M-1和塔宾曲霉N-1。毒理性实验结果表明微小根毛霉L-1、塔宾曲霉N-1、烟曲霉L-2、烟曲霉J-2和棉毛状嗜热霉H-1未导致小鼠病变及死亡。菌株模拟发酵显示,微小根毛霉和塔宾曲霉整体较为突出。结论通过分离鉴定明确了自动化发酵温度相关的菌谱变化,得到了有进一步利用价值的菌株,为后期自动化发酵菌种植入的实践提供了重要支持,同时为自动化渥堆发酵工艺的改进提供数据支撑。
Objective To investigate the diversity,safety and functional roles of fungi during the fermentation of Changshengchuan Chin-brick tea.Methods This study collected tea samples at different temperature points before the first turning of the pile during the automated fermentation process,cultured and isolated the fungi within these samples,and identified using internal transcribed spacer(ITS)sequence analysis and bio-informatics methods,evaluated the biological characteristics and potential toxicity of the isolated strains,and single-strain simulated fermentation applications.Results The 8 strains were screened and isolated,which were identified as Thermomyces lanuginosus H-1,Rasamsonia emersonii K-1,Aspergillus fumigatus J-2,Rhizomucor pusillus J-3,Aspergillus fumigatus L-2,Rhizomucor pusillus L-1,Aspergillus fumigatus M-1 and Aspergillus tubingensis N-1.Toxicological experiments revealed that Rhizomucor pusillus L-1,Aspergillus tubingensis N-1,Aspergillus fumigatus L-2,Aspergillus fumigatus J-2 and Thermomyces lanuginosus H-1 did not induce pathological changes or mortality in mice.The simulation fermentation of the strains showed that Rhizomucor pusillus and Aspergillus tubingensis were more prominent overall.Conclusion Through isolation and identification,this study clarifies the temperature-dependent microbial community changes in automated fermentation processes,and obtains strains with potential for further utilization,which not only provides crucial support for the practical application of microbial inoculation in subsequent automated fermentation stages,but also establishes a data foundation for optimizing automated pile-fermentation techniques.
作者
何建刚
何功威
王昭月
肖长义
陈学礼
何宇康
HE Jian-Gang;HE Gong-Wei;WANG Zhao-Yue;XIAO Chang-Yi;CHEN Xue-Li;HE Yu-Kang(Xinding Biotechnology Co.,Ltd.,Yichang 443000,China;Hubei Changshengchuan Chin-brick Tea Research Institute,Yichang 443000,China;Key Laboratory of Biochemical Function Research of Chin-brick Tea,Yichang City,Yichang 443000,China)
出处
《食品安全质量检测学报》
2025年第18期224-231,共8页
Journal of Food Safety and Quality
基金
湖北省区域创新发展科技专项(2020BGC015)。
关键词
青砖茶
发酵
菌株
Chin-brick tea
fermentation
strain
