低档绿茶对灵芝菌摇瓶发酵的影响  

The influence on ganoderma lucidum shake flask fermentation oflow-grade green tea

作　　者：邹礼根[1] 丁玉庭[1] 陈艳[1] 殷亚峰[1] 

机构地区：[1]浙江工业大学生物与环境工程学院,浙江杭州310032

出　　处：《浙江工业大学学报》2004年第3期325-328,332,共5页Journal of Zhejiang University of Technology

摘　　要：研究了低档绿茶对灵芝菌摇瓶发酵的影响,低档绿茶由于成分多样复杂,一些特殊因子能够促进灵芝菌发酵过程中胞外多糖的合成,但因其多酚类等抗性物质的存在,一定程度上抑制了菌体生长,与对照实验相比,其生物量降低了17.08%,胞外粗多糖增加了42.5%。同时探讨了低档绿茶经过灵芝菌发酵作用后,茶汤中主要呈味成分的变化,实验结果表明: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,茶汤品质得到很大提高。The influence on Ganoderma lucidum shake flask fermentation of low-grade green tea was studied in this paper. The compounds of low-grade green tea are complicated. Some special factors can promote the synthesis of exopolysaccharides of Ganoderma lucidum, while some anti-substances suppress the growth of cells to some extent during the fermentation process. Compared with the culture medium without green tea, the biomass yields were reduced by 17.08%,the coarse dry weight of exopolysaccharides was raised by 42.5% contrarily.The change of major savor compositions were also researched after the low-grade green tea was fermented by Ganoderma lucidum. Tea polyphenol 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. Then obviously, the quality of low-green tea was improved to a great extent.

关 键 词：低档绿茶 灵芝菌 发酵 促进 抑制 茶多酚 

分 类 号：TS272.51[农业科学—茶叶生产加工]