嗜热链球菌FUA329发酵红茶工艺优化及贮藏品质变化  

Optimization of fermentation process of black tea fermented with Streptococcus thermophilus FUA329 and its quality change during storage

作　　者：赵雅玲 卞赢莹 房耀维 周文梅 韩舒婷 冯娟 刘姝 ZHAO Yaling;BIAN Yingying;FANG Yaowei;ZHOU Wenmei;HAN Shuting;FENG Juan;LIU Shu(College of Ocean Food and Biochemical Engineering,Jiangsu Ocean University,Lianyungang 222005;Lianyungang Food and Drug Inspection and Testing Center,Lianyungang 222005)

机构地区：[1]江苏海洋大学海洋食品与生物工程学院,连云港222005 [2]连云港市食品药品检验检测中心,连云港222005

出　　处：《中国食品添加剂》2024年第11期178-186,共9页China Food Additives

摘　　要：应用可转化鞣花酸(ellagic acid,EA)生成具有多种生物学活性尿石素A的嗜热链球菌FUA329对红茶进行发酵。通过单因素和正交试验优化该菌株发酵红茶的工艺,并探究在4和25℃下贮藏的发酵红茶的品质变化。结果表明,使用嗜热链球菌FUA329发酵红茶的最优发酵条件为:果葡糖浆添加量3%、接种量3%、发酵时间48 h、发酵温度37℃。与优化前的发酵红茶相比较,在此条件下发酵的红茶的尿石素A含量提高了0.41倍,为0.73μmol/L。在4℃条件下贮藏180天后,发酵红茶中茶多酚、EA、尿石素A、活菌数、DPPH清除率、ABTS+·清除率、羟自由基(OH-·)抑制率、pH和可溶性固形物,分别下降了7.49%、23.93%、1.19%、73.39%、17.15%、17.58%、8.16%、2.86%和58.70%,酸度上升了28.30%,但其活性物质含量、抗氧化活性及可溶性固形物含量均高于25℃贮藏180天的发酵红茶。本研究结果为嗜热链球菌FUA329发酵红茶的工业化生产和应用提供实验基础。Streptococcus thermophilus FUA329,a strain capable of metabolizing ellagic acid(EA)to urolithin A(UA)with various biological activities,was used in the fermentation of black tea.The fermentation conditions were optimized by single factor and orthogonal experimental designs.The quality of fermented black tea was evaluated during storage at 4 and 25℃.The optimal fermentation conditions for black tea fermented with Streptococcus thermophilus FUA329 were as follows:3%fructose syrup,3%inoculum,48 h fermentation at 37℃.A 0.41-fold increase in UA content,amounting to 0.73μmol/L,was observed in the black tea fermented under these conditions compared to the pre-optimized fermentation.After 180 days of storage at 4℃,the tea polyphenols,ellagic acid(EA),viable bacterial count,antioxidant activity measured by DPPH,ABTS,and hydroxyl radical scavenging,pH,and soluble solids all showed decreases at 7.49%,23.93%,1.19%,73.39%,17.15%,17.58%,8.16%,2.86%and 58.70%,respectively,while the acidity increased by 28.30%,The content of active substances,antioxidant activity,and soluble solids content were higher than those of the black tea stored at 25℃for 180 days.These findings provide a basis for the industrial production and application of black tea fermented with Streptococcus thermophilus FUA329.

关 键 词：红茶 嗜热链球菌FUA329 尿石素A 贮藏品质 

分 类 号：TS202.3[轻工技术与工程—食品科学]