茶用荔枝产香菌的筛选与鉴定
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摘要
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 of 26 S 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.
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 of 26 S 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.
引文
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[2] 王益姝.生香酵母及其面团发酵过程与面包香气特征研究[D].无锡:江南大学,2016.
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[4] 李志辉,任蓓蕾,朱健辉,等.一株产乙酸乙酯酵母C42的分离与鉴定[J].食品工业科技,2014,35(8):188-191.
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[6] 李雪梅,徐若飞,杨黎华,等.利用香荚兰内生菌制备天然香料及其在卷烟中的应用[J].烟草科技,2008,(3):31-62.
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[12] 高健,许爱清,唐新科.一株莴苣内生产香酵母菌的分离、鉴定及挥发性香气成分分析[J].食品科学,2011,32(23):162-166.
[13] 贾蓓蕾,魏涛,黄申,等.α-胡萝卜素降解产香菌株的分离、鉴定及发酵条件优化[J].食品与发酵工业,2015,41(1):34-39.
[14] 肖波,胡开治,刘杰,等.蜜环菌菌种分离新法:天麻组织分离法[J].微生物学通报,2006,33(3):118-121.
[15] 张曼,解修超,陈文强,等.红豆杉内生放线菌的分离及活性菌株的筛选与鉴定[J].食品与生物技术学报,2012,31(5):549-554.
[16] 王超,陈启和,倪辉,等.1株枯草芽孢杆菌的鉴定及其弹性蛋白酶结构研究[J].微生物学杂志,2012,32(3):13-20.
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[18] 赖多,曹永军,卢梦玲,等.仙人掌苷对荔枝霜疫霉菌的生物活性和蛋白组学分析[J].华北农学报,2011,26(6):196-200.
[19] 陈燕,刘威威,蒋志林,等.荔枝采后堆叠存放损伤试验研究[J].河南农业科学,2018,47(1):155-159.
[20] 周丽娟,郑琳,刘煜宇,等.荔枝产香内生菌的挥发性成分分析及其在卷烟中的应用研究[J].精细化工,2010,27(10):1013-1015.
[21] 边金勇,许喜林,杨国欣,等.荔枝发酵酒的研究[J].酿酒科技,2006(5):80-81.
[22] 李豪,章霞,张静,等.草莓果酒酵母菌的筛选、鉴定及耐受性研究[J].中国酿造,2017,36(2):85-88.
[23] 杨莹,管敬喜,谢林君,等.广西毛葡萄产区野生葡萄酒酵母种群分布与系统进化分析[J].南方农业学报,2016,47(7):1123-1128.
[24] 赵海霞,华惠敏,吴桂君.野生苹果酒产香酵母的分离及筛选[J].中国酿造,2014,33(6):119-122.
[2] 王益姝.生香酵母及其面团发酵过程与面包香气特征研究[D].无锡:江南大学,2016.
[3] 刘志磊.清香型白酒发酵过程主要功能微生物代谢特性研究[D].郑州:河南工业大学,2011.
[4] 李志辉,任蓓蕾,朱健辉,等.一株产乙酸乙酯酵母C42的分离与鉴定[J].食品工业科技,2014,35(8):188-191.
[5] 杨黎华,李祖红,陈东,等.香茅草产香内生真菌的筛选及香气成分分析[J].生物技术,2006,5(16):53-56.
[6] 李雪梅,徐若飞,杨黎华,等.利用香荚兰内生菌制备天然香料及其在卷烟中的应用[J].烟草科技,2008,(3):31-62.
[7] 张世秀,宋俊梅,曲静然.酸浆中一株产香菌产香成分的分析[J].食品科技,2006,31(1):22-23.
[8] 刘选明,张鑫,徐婷,等.一株香茅草内生细菌Pantoea ananatis CcSH-1的分离、鉴定及产香条件优化研究[J].湖南大学学报(自然科学版),2017,6(44):112-118.
[9] 何义,袁耀武,马晓燕,等.一株适合鸭梨果酒酿造的产香酵母菌鉴定[J].中国食品学报,2007,7(5):85-90.
[10] 古其会,刘四新,李从发.番木瓜酒产香酵母的筛选与鉴定[J].食品科学,2013,34(21):193-197.
[11] 张知晓,师建全,李勇,等.一株产香酵母的鉴定及其发酵烟叶碎片的挥发性成分分析[J].云南大学学报(自然科学版),2013,35(S2):414-419.
[12] 高健,许爱清,唐新科.一株莴苣内生产香酵母菌的分离、鉴定及挥发性香气成分分析[J].食品科学,2011,32(23):162-166.
[13] 贾蓓蕾,魏涛,黄申,等.α-胡萝卜素降解产香菌株的分离、鉴定及发酵条件优化[J].食品与发酵工业,2015,41(1):34-39.
[14] 肖波,胡开治,刘杰,等.蜜环菌菌种分离新法:天麻组织分离法[J].微生物学通报,2006,33(3):118-121.
[15] 张曼,解修超,陈文强,等.红豆杉内生放线菌的分离及活性菌株的筛选与鉴定[J].食品与生物技术学报,2012,31(5):549-554.
[16] 王超,陈启和,倪辉,等.1株枯草芽孢杆菌的鉴定及其弹性蛋白酶结构研究[J].微生物学杂志,2012,32(3):13-20.
[17] LI J,BAI F.Rapid identification of clinical yeast species by single-strand conformation polymorphism analysis of 26S rDNA D1/D2 domain[J].Acta Microbiologica Sinica,2009,49(8):1011-1017.
[18] 赖多,曹永军,卢梦玲,等.仙人掌苷对荔枝霜疫霉菌的生物活性和蛋白组学分析[J].华北农学报,2011,26(6):196-200.
[19] 陈燕,刘威威,蒋志林,等.荔枝采后堆叠存放损伤试验研究[J].河南农业科学,2018,47(1):155-159.
[20] 周丽娟,郑琳,刘煜宇,等.荔枝产香内生菌的挥发性成分分析及其在卷烟中的应用研究[J].精细化工,2010,27(10):1013-1015.
[21] 边金勇,许喜林,杨国欣,等.荔枝发酵酒的研究[J].酿酒科技,2006(5):80-81.
[22] 李豪,章霞,张静,等.草莓果酒酵母菌的筛选、鉴定及耐受性研究[J].中国酿造,2017,36(2):85-88.
[23] 杨莹,管敬喜,谢林君,等.广西毛葡萄产区野生葡萄酒酵母种群分布与系统进化分析[J].南方农业学报,2016,47(7):1123-1128.
[24] 赵海霞,华惠敏,吴桂君.野生苹果酒产香酵母的分离及筛选[J].中国酿造,2014,33(6):119-122.