一株“金花”菌的分离鉴定及其发酵茶叶研究  

Isolation and identification of a“golden flower”fungus(Aspergillus cristatus)and study on tea leaves fermented by the fungus

作　　者：马雪妮 丁小维 张李旭 李健苗 MA Xueni;DING Xiaowei;ZHANG Lixu;LI Jianmiao(School of Food Science and Engineering,Shaanxi University of Science&Technology,Xi’an 727100,China)

机构地区：[1]陕西科技大学食品科学与工程学院,陕西西安727100

出　　处：《食品与发酵工业》2025年第7期293-299,共7页Food and Fermentation Industries

基　　金：陕西省重点研发计划项目(2024NC-YBXM-189)。

摘　　要：该研究分离鉴定了一株湖南安化茯砖茶中的“金花”菌AH10,并对其发酵茶叶品质进行分析。基于形态学特征和β-微管蛋白(tub2)、Ca调节蛋白(CaM)、RNA聚合酶Ⅱ(RPB2)的多基因系统发育分析,该菌株被鉴定为冠突曲霉(Aspergillus cristatus)。感官评审结果发现,利用AH10发酵的黑毛茶表面“金花”茂盛,菌花香浓郁,滋味醇厚,与自然发酵的茯砖茶茶汤及口感接近。利用顶空气相离子迁移谱在AH10发酵的茶中检测到67种挥发性化合物,其中关键差异风味物质11种[变量投影重要性(variable importance in projection,VIP)>1],对菌花香有重要贡献的1-辛烯-3-醇、(E)-2-己烯醛和水杨酸甲酯等显著增加。利用GC-MS共检测89种代谢物,其中12个差异代谢物显著下调,6个显著上调(VIP>1,P<0.05),如D-山梨醇、甘油酸、没食子酸。该研究可为“金花”菌菌种优选和黑茶质量提升提供理论基础。This study isolated and identified a“golden flower”fungus strain AH10 in Fu brick tea from Anhua,Hunan province and analyzed the quality of tea leaves fermented by this fungus.The strain AH10 was identified as Aspergillus cristatus based on the morphological characteristics and multilocus phylogenetic analysis ofβ-tublin(tub2),Calmodulin(CaM),and RNA polymeraseⅡ(RPB2).The sensory evaluation results showed that abundant golden flowers emerged on the surface of tea leaves fermented by AH10,with a richer“fungal flower”aroma and a mellower and thicker taste.It had a similar taste and aroma to that of soup of naturally fermented Fu brick tea.Sixty-seven volatile compounds(VOCs)were detected in tea samples fermented by AH10 using headspace gas chromatography ion mobility spectrometry,including 11 key different flavor compounds[variable importance in projection(VIP)>1].There was a significant increase of 1-octen-3-ol,trans-2-hexenal and methyl salicylate in the fermentation tea,which were important contributors to the“fungal flower”aroma.Eighty-nine metabolites were detected using GC-MS,including 12 down-regulated metabolites and 6 up-regulated metabolites(VIP>1,P<0.05),such as D-sorbitol,glyceric acid,and gallic acid.This study can provide a theoretical basis for the selection of“golden flower”fungi and the improvement of fermented-tea quality.

关 键 词：黑茶 分离鉴定 冠突曲霉 顶空气相离子迁移谱 特征物质 

分 类 号：TS2[轻工技术与工程—食品科学与工程]