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Journal of Tea Science ›› 2021, Vol. 41 ›› Issue (1): 122-131.doi: 10.13305/j.cnki.jts.20201209.004

• Research Paper • Previous Articles     Next Articles

Optimization of Culture Medium and Quality Analysis of Auricularia Auricula Cultivated by the By-product of Mee Tea

LEI Ting1,2, SUN Feng1, MA Xiubing1, ZHANG Weihan1, GUO Lina1, WANG Rui1, HAN Renjia3, WU Hanping3, WANG Yunsheng1,2,*   

  1. 1. School of Life Science, Anhui Agricultural University, Hefei 230036, China;
    2. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China;
    3. Rixin Tea Company Limited, Shitai 245100, China
  • Received:2020-02-25 Revised:2020-09-02 Online:2021-02-15 Published:2021-02-23

Abstract: Mee tea is the main export green tea in China, named after the eyebrow-like shape. The produce of Mee tea by-product (mainly including tea stalk) during the refining process cannot be avoided. How to make rational use of Mee tea by-product is a key question to improve the added value of Mee tea processing. In this paper, the main cultivated black fungus variety 'Hei 3' in southern Anhui was used as the material, and comprehensive evaluation indicators such as mycelial growth rate, bioavailability, average yield, and nutrient composition were used to study the replacement of sawdust with the by-product of Mee tea as a substrate for the cultivation of black fungus. The results show that the yield of black fungus in the culture medium containing 40% tea stalk was similar to that of the control, which was 59.57 g·stick-1. While the contents of protein, polysaccharides and flavonoids were higher than those of the control, which increased by 6.29%, 12.95% and 74.17% respectively. The culture substrate with 40% Mee tea by-product was identified as the best culture substrate for the cultivation of black fungus. This study provided a feasible and high value-added way for the comprehensive utilization of Mee tea by-product.

Key words: Mee tea, by-product, Auricularia auricula, polysaccharide, protein, flavonoid

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