近平滑假丝酵母(Candida parapsilosis)发酵普洱茶初探  

Application of Candida parapsilosis GPT-5-11 for Pu-erh Tea Fermentation

作　　者：李亚莉[1] 秘鸣[2] 魏珍珍[1,3] 周红杰[1] 

机构地区：[1]云南农业大学普洱茶学院,云南昆明650201 [2]昆明理工大学国土资源工程学院,云南昆明650093 [3]云南中茶茶业有限公司,云南昆明650200

出　　处：《茶叶科学》2013年第5期436-442,共7页Journal of Tea Science

基　　金：国家自然科学基金项目(31260197);云南省自然科学重点基金项目(2009CC005);国家科技支撑计划项目课题(2007BAD58B02);云南省科技厅富民强县计划项目(2011EB117)

摘　　要：以晒青茶为原料，接种专利菌株近平滑假丝酵母（ Candida parapsilosis ） GPT-5-11（专利号：201010182948.5）发酵普洱茶。结果表明，接种菌株的普洱茶样品GABA含量为0.3052～1.5332 mg/g，显著高于对照0.0628～0.1047 mg/g，其中灭菌每翻接种液态菌的样品 GABA含量最高，为1.5332 mg/g，达到 GABA茶的标准。同时，接种该菌株进行发酵后，发酵茶样中的主要功能成分含量均较自然发酵茶叶中的含量高，具有传统普洱茶的品质风味，且在香气和滋味方面有自身的特点，滋味醇和、厚滑，香气纯正略带乳香。Sun-dried green tea was fermented by inoculation of Candida parapsilosis GPT-5-11. HPLC analysis showed that the contents of GABA in fermented tea samples inoculated GPT-5-11 yeast were 0.3052~1.5332 mg/g, and significantly higher than that in control fermented tea samples. The content of GABA in fermented sample No. 7 was 1.5332 mg/g, and it meets the Japanese standards of GABA tea. Chemical analysis and sensory evaluation showed that the content of chemical components of samples fermented with GPT-5-11 yeast were higher than those of the controls, and have special features in aroma and color as well as the characteristics of traditional pu-erh tea.

关 键 词：γ-氨基丁酸(GABA) GPT-5-11菌株 普洱茶 发酵 

分 类 号：TS272.54[农业科学—茶叶生产加工] Q949.32[轻工技术与工程—农产品加工及贮藏工程]