Isolation and Identification of Aspergillus cristatus LJSC.2006 and Its Effect on Fu Tea&#x02019;s Quality

XIAO Juanjuan; CHENG Ying; LIU Yan; LIU Qiaofang; JIANG Ating; HUANG Jian'an; WANG Kunbo; LIU Zhonghua; WANG Zhenhong; YU Lijun

doi:10.13305/j.cnki.jts.2024.04.009

Journal of Tea Science >

2024 , Vol. 44 >Issue 4: 639 - 654

DOI: https://doi.org/10.13305/j.cnki.jts.2024.04.009

Research Paper

Isolation and Identification of Aspergillus cristatus LJSC.2006 and Its Effect on Fu Tea’s Quality

XIAO Juanjuan ,
CHENG Ying ,
LIU Yan ,
LIU Qiaofang ,
JIANG Ating ,
HUANG Jian'an ,
WANG Kunbo ,
LIU Zhonghua ,
WANG Zhenhong ,
YU Lijun

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1. Key Lab of Ministry Education of Hunan Agricultural University for Tea Science, Changsha 410128, China;
2. College of Resources and Environment, Xizang Agricultural and Animal Husbandry University, Linzhi 860000, China;
3. Yiyang Testing Institute of Product and Commodity Quality Supervision, Yiyang 413099, China;
4. National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China;
5. Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Changsha 410128, China;
6. Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China

Received date: 2024-01-04

Revised date: 2024-03-19

Online published: 2024-09-03

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Abstract

This study investigated the effect of self-isolated and purified strain LJSC.2006 on the quality of Hunan Fu tea, a primary dark tea. Strain LJSC.2006 was identified as Aspergillus cristatus (Aspergillus cristatus LJSC.2006, GenBank accession number: MZ147025) through colony plate morphology, spore electron microscopy, and mycelial molecular marker identification. Sensory evaluation, biochemical composition analysis and head space solid phase microextraction/gas chromatography-mass spectrometry methods were applied to assess the flavor and aroma qualities of dark tea raw materials and fermented Jinhua loose tea. The results indicate that compared with the primary dark tea, the fermented loose tea sample exhibited a deeper color, the golden flowers, a richer fungus aroma, and a mellower taste. After fermentation by Aspergillus cristatus LJSC.2006, there was a decrease in the levels of flavor quality components such as tea polyphenols, soluble carbohydrates, free amino acids, flavonoids, ester-catechins, myricetin, quercetin and kaempferol. The aroma components, esters and aldehydes of the loose tea samples increased after fermentation. Styrene and cedrol were the common aroma components in the primary dark tea. (E)-linalool 3,7-oxide and acetophenone were the common aroma components in the fermented loose tea. Additionally, ten characteristic volatile components relative content were significantly increased, including methyl salicylate, (E,E)-2,4-heptadienal, (E)-linalool-3,7-oxide, (E)-furan oxidized linalool, (E)-2-nonanal, (E)-2-hexenal, (E,Z)-6-nonanal, acetophenone, (E)-2-nonanal, and methyl vanillate, which together contributed to the distinctive fungal fragrance of Jinhua loose tea.

Key words： Aspergillus cristatus; fermented quality; fungi strain identification; Jinhua loose tea; primary dark tea

Cite this article

XIAO Juanjuan , CHENG Ying , LIU Yan , LIU Qiaofang , JIANG Ating , HUANG Jian'an , WANG Kunbo , LIU Zhonghua , WANG Zhenhong , YU Lijun . Isolation and Identification of Aspergillus cristatus LJSC.2006 and Its Effect on Fu Tea’s Quality[J]. Journal of Tea Science, 2024 , 44(4) : 639 -654 . DOI: 10.13305/j.cnki.jts.2024.04.009

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