红茶菌中优势微生物发酵儿茶素的变化研究  

Study on Tea Catechins Changes of Dominant Microbe in Tea Fungus during Fermentation

作　　者：蒋立文[1] 刘德华[1] 易灿[2] 唐道方[1] 

机构地区：[1]湖南农业大学园艺园林学院茶叶研究所,湖南长沙410128 [2]湖南农业大学食品科学技术学院食品微生物研究所,湖南长沙410128

出　　处：《食品科学》2007年第8期257-260,共4页Food Science

基　　金：湖南农业大学创新团队基金项目(60266:660401)

摘　　要：以10%蔗糖、0.7%绿茶为主要原料制成的糖茶水为培养基质,传统的红茶菌菌膜分离得到的优势微生物裂殖酵母菌、产膜醋酸菌、乳酸菌A、乳酸菌P为试验菌种,在28℃恒温静止进行单一和混合培养12d,每4d取样分析。结果表明:不同菌种单一和混合培养不同时间,其培养液中的各儿茶素及总量存在明显差异,产膜醋酸菌混合培养有促进EGCG、ECG降解的作用。酵母菌、醋酸菌和乳酸菌A、P混合培养,其培养液中酯型儿茶素含量远远高于酵母菌、醋酸菌混合培养液,乳酸菌A、P有抑制酯型儿茶素降解的作用。In this paper, it was checked using dominant microbe, isolated from traditional tea fungus inoculated in pasteus sterilized tea broth with 10% sucrose and 0.7% green tea, controlling 28℃ invariably and fermented 12 days stillnessly with single or mixed dominant microbe, fermentation guidelines were measured every 4 days. The results showed as following： The total tea catechins and epicatechin isomers （EGC, EC, EGCG, GCG, including GCG, DL-C） are demonstrated varying during sucrose-green-tea both fermentation with difference microbes and difference culturing times. Mixed-culturing fermentation including Acetobacter enhances degrading FGCG and ECG. The total ester catechins, with mixed yeast, Acetobacter, Lactobacillus A and Lactobacillus P fermentation are higher than that of mixed Yeast and Acetobacter fermentation. Degrading of ester catechins are inhibited by Lactobacillus A and Lactobacillus P fermentation.

关 键 词：红茶菌 优势微生物 儿茶素 

分 类 号：Q946[生物学—植物学]