灵芝菌在绿茶发酵中的应用  

作　　者：邹礼根[1] 丁玉庭[1] 陈艳[1] 

机构地区：[1]浙江工业大学生物与环境工程学院,杭州310014

出　　处：《食品工业科技》2004年第8期80-81,84,共3页Science and Technology of Food Industry

摘　　要：对灵芝菌在绿茶培养基与无茶培养基中摇瓶发酵时菌体生长和胞外多糖合成进行了对比研究,实验结果表明,灵芝菌生物量降低了17.08%,胞外粗多糖产量增加了42.5%。同时对灵芝菌在改善低档绿茶品质中的应用也进行了探索,低档绿茶经过灵芝菌摇瓶发酵后,茶汤主要呈味成分含量发生变化,茶多酚降解了64.8%,游离氨基酸总量增加了9.7%,酚氨比降低了67.8%,水溶性灵芝胞外多糖增加,茶汤品质得到很大改善。The growth of mycelia and the synthesis of exopolysaccharides of Ganoderma Lucidum under shake flask fermentation in the culture medium with low-grade green tea and without it were studied comparatively in this paper. The results indicated that the biomass yield was reduced by 17.08% and the coarse dry weight of exopolysaccharides was raised by 42.5% contrarily. At the same time, the application of Ganoderma Lucidum in improving the quality of low-grade green tea were also researched .The content of major flavor components of low-grade green tea changed after it had been fermented by Ganoderma Lucidum. Tea polyphenols were degraded by 64.8%, while the total amount of free amino acid was increased by 9.7%. As a result, the proportion of polyphenol and amino acid was reduced by 67.8%. In addition, the water-soluble exopolysaccharides were produced in the tea fermentation broth. Obviously, the quality of low-green tea was improved to a great extent.

关 键 词：灵芝菌 发酵 液体培养基 绿茶品质 

分 类 号：TS272.4[农业科学—茶叶生产加工]