Xu Qian, Sun Min, Ning Jingming, Fang Shimao, Ye Ziling, Chen Junhai, Fu Ruiyan
1School of Tea and Food Science, Anhui Agricultural University, Hefei, 230036 People's Republic of China.
Hubei Zhaoliqiao Tea Co. Ltd, Chibi, 437300 People's Republic of China.
Indian J Microbiol. 2019 Sep;59(3):288-294. doi: 10.1007/s12088-019-00802-4. Epub 2019 Apr 2.
To identify the microorganisms responsible for the formation of the main quality components of Qingzhuan brick tea (QZBT) during solid-state fermentation (SSF), predominant thermoduric strains were isolated from the tea leaves collected during SSF. According to their capability of releasing cellulase, pectase, protease, and polyphenol oxidase, four strains were selected as starter cultures to ferment sun-dried tea leaves during artificially inoculated SSF. According to the major enzymatic activities and quality components content (tea polyphenols, catechins, amino acids, soluble sugar, and theabrownin), it was found that M1 had a significant effect on the transformation of polyphenols and X4 could enhance the ability of bioconversion of strain M1. Strain X4 and M1 may be the core microbes responsible for developing these biochemical components of QZBT, as the values of quality components of tea leaves fermented by these two strains for 6 days was very close to that of the sample naturally fermented for 35 days in the tea factory. The results could be significant in developing industrial starters for the manufacture of QZBT and stabilizing the product quality of different batches.
为了鉴定在固态发酵（SSF）过程中对青砖茶（QZBT）主要品质成分形成起作用的微生物，从固态发酵期间采集的茶叶中分离出优势耐热菌株。根据它们释放纤维素酶、果胶酶、蛋白酶和多酚氧化酶的能力，选择了四株菌株作为发酵剂，在人工接种的固态发酵过程中发酵晒青茶叶。根据主要酶活性和品质成分含量（茶多酚、儿茶素、氨基酸、可溶性糖和茶褐素），发现M1对多酚的转化有显著影响，X4可以增强菌株M1的生物转化能力。菌株X4和M1可能是负责形成QZBT这些生化成分的核心微生物，因为这两株菌株发酵6天的茶叶品质成分值与茶厂自然发酵35天的样品非常接近。这些结果对于开发用于生产QZBT的工业发酵剂以及稳定不同批次产品质量具有重要意义。
