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Journal of Tea Science ›› 2022, Vol. 42 ›› Issue (2): 211-221.doi: 10.13305/j.cnki.jts.2022.02.001

• Research Paper • Previous Articles     Next Articles

The Screening, Identification and Enzyme Production of Thermophilic Bacteria in Pile-fermentation of Qingzhuan Tea

ZHU Wen, WU Shuang, WANG Wenfeng, XU Wencan, CHEN Wenjun, HUANG Youyi*   

  1. Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, College of Horticulture and Forestry Science Huazhong Agricultural University, Wuhan 430070, China
  • Received:2021-12-16 Revised:2022-01-13 Online:2022-04-15 Published:2022-04-15

Abstract: Pile-fermentation (PF) is a key step for the formation of the unique quality of Qingzhuan tea. In this study, high-temperature screening and identification of bacteria from PF samples of Qingzhuan tea were carried out. The results show that 20 strains of bacteria that could grow under high temperature conditions were obtained through screening, of which 15 strains could grow on a tea-containing medium. The optimum temperature of 3 thermophilic bacteria strains was 55℃. Combined with the morphological characteristics and the 16 S rDNA gene sequence analysis, it was found that one strain was Bacillus subtilis and the other two were Bacillus licheniformis. The enzyme production test on raw tea by thermophilic bacteria shows that three thermophilic bacteria could produce cellulase, amylase and tannin during tea fermentation, and the enzyme activities reached 215.69 U, 259.28 U, and 4.85 U, respectively.

Key words: Qingzhuan tea, thermophilic bacteria, Bacillus subtilis, Bacillus licheniformis, enzyme production characteristics

CLC Number: