近平滑假丝酵母（Candida parapsilosis）发酵普洱茶初探

doi:10.13305/j.cnki.jts.2013.05.003

Abstract

Abstract: Sun-dried green tea was fermented by inoculation of Candida parapsilosis GPT-5-11. HPLC analysis showed that the contents of GABA in fermented tea samples inoculated GPT-5-11 yeast were 0.3052~1.5332βmg/g, and significantly higher than that in control fermented tea samples. The content of GABA in fermented sample No. 7 was 1.5332βmg/g, and it meets the Japanese standards of GABA tea. Chemical analysis and sensory evaluation showed that the content of chemical components of samples fermented with GPT-5-11 yeast were higher than those of the controls, and have special features in aroma and color as well as the characteristics of traditional pu-erh tea.

Key words: γ-aminobutyric acid(GABA), Candida parapsilosis GPT-5-11, Pu-erh tea, fermentation

CLC Number:

LI Ya-li, BI Ming, WEI Zhen-zhen, ZHOU Hong-jie. Application of Candida parapsilosis GPT-5-11 for Pu-erh Tea Fermentation[J]. Journal of Tea Science, 2013, 33(5): 436-442.

References 29

[1]	陈恒文, 林健. 桑叶中γ-氨基丁酸的研究概述[J]. 食品工业科技, 2008(8): 298-304.
[2]	Carcia M C, Adler-Graschinsky E, Celuch S M.Role of CGRP and GABA in the hypotensive effect of intrathecally administered anandamide to anesthetized rats[J]. European Journal of Pharmacology, 2006, (532): 88-98.
[3]	于霞, 史正刚, 姬可平. GABA受体在儿童失神性癫痫发病机制中的作用[J]. 中国优生与遗传杂志, 2004, 12(5): 10-11.
[4]	李瑞芝, 郭建友, 李昌煜, 等. 焦虑症γ-氨基丁酸受体机制与药物干预研究进展[J]. 中国药理学通报, 2010, 26(9): 1135-1138.
[5]	张定, 汤茶琴, 陈暄. 叶面喷施氨基酸对茶叶中γ-氨基丁酸含量的影响[J]. 茶叶科学, 2006, 26(4): 237-242.
[6]	津志田藤二郎, 村井敏信, 大森正司, 等. γ-アミノ酪酸を蓄积させた茶の制造とその特征[J]. 日本农芸化学会誌, 1987, 61(7): 817-822.
[7]	廖明星, 陈志. 原料鲜茶叶γ-氨基丁酸富集的关键技术[J]. 食品科技, 2007, 22(9): 92-95.
[8]	王芳, 郑德勇, 杨江帆. γ-氨基丁酸茶的研究进展[J]. 武夷学院学报, 2009, 28(5): 39-44.
[9]	Tojiro Tsushida, Toshinobu Murai.Conversion of glutamic acidto γ-aminobutyric acid in tea leaves under anaerobic conditions[J]. Biol Chem, 1987, 51(11): 2865-2871.
[10]	林智, 林钟鸣, 尹军峰, 等. 厌氧处理对茶叶中γ-氨基丁酸含量及其品质的影响[J]. 食品科学, 2004, 25(2): 35-39.
[11]	黄亚辉, 陈建华, 曾贞, 等. 提高茶叶中γ-氨基丁酸含量的方法研究[J]. 中国农学通报, 2010, 26(11): 236-240.
[12]	廖明星. 茶叶中γ-氨基丁酸(GABA)富集技术研究[D]. 南京: 南京农业大学食品科技学院, 2004:1-18.
[13]	白木与志也. マイクロ波を照射しGABA含量を高めた茶のかいはつ[J]. 茶業研究報告, 1998, 87(增刊): 126-127.
[14]	毛清黎, 代小梅, 杨新河, 等. 真空及外源谷氨酸钠处理对茶叶中γ-氨基丁酸富集作用研究[J]. 食品与机械, 2009, 25(4): 49-51.
[15]	周红杰. 云南普洱茶[M]. 昆明: 云南科技出版社, 2004: 122.
[16]	温琼英, 刘素纯. 黑茶渥堆(堆积发酵)过程中微生物种群的变化[J]. 茶叶科学, 1991, 11(增刊): 10-16.
[17]	赵龙飞. 云南普洱茶渥堆过程中主要微生物初探[J]. 商丘师范学院学报, 2005, (4): 129-133.
[18]	梁名志. 云南普洱茶大可放心品饮[J]. 广东茶叶, 2003(6): 26-29.
[19]	赵龙飞, 周红杰. 酵母菌在普洱茶品质形成中的作用初探[J]. 茶苑, 2003(2): 4-6.
[20]	周红杰, 魏珍珍, 卓婧, 等. 一种近平滑假丝酵母真菌及其在普洱茶生产中的应用: 中国, 201010182948.5[P].2012-05-30.
[21]	钟萝. 茶叶品质理化分析[M]. 上海: 上海科学技术出版社, 1989: 89-102.
[22]	黄意欢. 茶学实验技术[M]. 北京: 中国农业出版社, 1997: 115-232.
[23]	沈培和, 张育松, 陈洪德, 等. 茶叶审评指南[M]. 北京: 中国农业大学出社, 1998: 10-45.
[24]	吕毅, 郭雯飞. GABARON茶——一种具有降血压作用的新型茶叶[J]. 中国茶叶加工, 1998(3): 40-41.
[25]	曹冠华, 王文光, 孔楠, 等. 普洱茶中主要微生物与品质的关系及发酵方法优化的探讨[J]. 茶叶科学技术, 2011(4): 1-5.
[26]	傅静, 李亚莉, 秘鸣, 等. 洛伐他汀普洱茶开发研究[J]. 食品与机械, 2012, 28(4): 209-212, 249.
[27]	赵腾飞, 郭学武, 张长霞, 等. 酵母菌纯种发酵普洱茶初探[J]. 食品科技, 2012, 3(2): 57-60.
[28]	朱宏涛, 杨崇仁, 李元, 等. 普洱茶后发酵过程中微生物的研究进展[J]. 云南植物研究, 2008, 30(6): 718-724.
[29]	许波, 洪涛, 唐湘华, 等. 普洱茶发酵过程中微生物及其应用研究进展[J]. 安徽农业科学, 2010, 38(1): 334-336, 356.

Application of Candida parapsilosis GPT-5-11 for Pu-erh Tea Fermentation

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References 29

Related Articles 15

Metrics

Comments

Recommended 10

[1]	CHEN Hui, YANG Liling, CHEN Jinhua, HUANG Jian'an, GONG Yushun, LI Shi. Effect of Temperature-controlled Pile-fermentation on Aroma Quality of Primary Dark Tea [J]. Journal of Tea Science, 2022, 42(5): 717-730.
[2]	TIAN Haixia, WEI Zhenzhen, MA Yue, LI Song, DAI Shen, LIU Haixin, HAO Binxiu. Study on the Application of Three-dimensional Vial Fermentation Technology of Puer Tea [J]. Journal of Tea Science, 2022, 42(4): 577-587.
[3]	ZHOU Shaofeng, QIAN Yunfei, ZHAO Zhen, CHEN Xuan, LI Xinghui. Effect of the Tea with Different Degrees of Fermentation on the Formation of Tea Scum [J]. Journal of Tea Science, 2022, 42(1): 76-86.
[4]	NING Jing, LI Jianquan, LIU Benying, ZHENG Hongfa, LU Fengmei, CHEN Lei, LIU Zhen, YE Shengtao, HUANG Hao, YANG Peidi, WU Gang, YANG Yang. Study on the Changes of Main Flavor Components of Yunnan Large Leaf Sun-dried Green Tea Before and After Fungal Fermentation [J]. Journal of Tea Science, 2021, 41(2): 213-227.
[5]	WANG Shenglin, YANG Chongshan, LIU Zhongyuan, LIU Shanjian, DONG Chunwang. Rapid Detection Method of Tea Polyphenol Content in Black Tea Fermentation Based on Electrical Properties [J]. Journal of Tea Science, 2021, 41(2): 251-260.
[6]	ZHAO Miaomiao, HE Lunan, LI Guo, YI Chao, LIU Xueyan, LUO Chaoguang, LYU Caiyou. Study on Quality of Mechanical Production and Numerical Control Fermentation of Puer Tea [J]. Journal of Tea Science, 2020, 40(5): 676-688.
[7]	ZHENG Chengqin, MA Cunqiang, ZHANG Zhengyan, LI Xiaohong, WU Tingting, ZHOU Binxing. A Preliminary Study on the Degradation Pathway of Caffeine in Tea Microbial Solid-state Fermentation [J]. Journal of Tea Science, 2020, 40(3): 386-396.
[8]	HOU Aixiang, YAN Daomin, SUN Jingwen, ZHENG Xu, LI Saidan, XIAO Runhua, BEI Shuang. Effects of Green, Black and Fu Brick Tea Aqueous Extracts on the Characteristics of Intestinal Microbiota during in vitro Fermentation [J]. Journal of Tea Science, 2019, 39(4): 403-414.
[9]	FANG Hongfeng, ZHANG Huixia, WANG Guohong, YANG Minhe. Fungal Mixed Fermentation for The Production of Lipase and Its Activity Analysis in Galloylated Catechin Hydrolysis [J]. Journal of Tea Science, 2019, 39(1): 88-97.
[10]	JIANG Jinzhong, YANG Pengming, WANG Zibu, MU Ande, WANG Xingchun. Studies on the Identification and Isolation of Lactobacillus plantarum ssp. plantarum JJZ21 and Its Fermentation Properties [J]. Journal of Tea Science, 2018, 38(6): 625-633.
[11]	WANG Chunyan, XIAO Changyi, LI Shigang, TU Xuan, HE Jiangang. A Preliminary Research on Identification and Simulated Fermentation of the Mucor Fungi from Hubei Green Brick Tea [J]. Journal of Tea Science, 2018, 38(6): 634-642.
[12]	HE Huafeng, GUI Anhui, YE Yang. Discrimination of Fermenting Degree of Congou Black Tea Based on Monoterpenoid [J]. Journal of Tea Science, 2018, 38(4): 406-409.
[13]	MA Yan, CHEN Lijiao, LYU Caiyou, ZHAO Ming. Review on the Studies about Safety Assessment of Pu-erh Tea [J]. Journal of Tea Science, 2018, 38(3): 221-226.
[14]	LIU Liping, TANG Yuwei, WANG Ruoxian, LI Zhibing, LIU Zhonghua, LIU Shuoqian. Production of Bioactive Indole Alkaloids through Fermention of Eurotium cristatum from Fuzhuan Tea [J]. Journal of Tea Science, 2017, 37(5): 503-512.
[15]	LI Yali, XING Qianqian, TU Qing, ZHOU Hongjie. Study on the Safety of Pu-erh Tea Contaminated by Exogenous Aspergillus flavus [J]. Journal of Tea Science, 2017, 37(5): 513-522.