食品与发酵工业 >

2025 , Vol. 51 >Issue 7: 293 - 299

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040974

分析与检测

一株“金花”菌的分离鉴定及其发酵茶叶研究

  • 马雪妮 ,
  • 丁小维 ,
  • 张李旭 ,
  • 李健苗
展开
  • (陕西科技大学 食品科学与工程学院,陕西 西安,727100)
第一作者:硕士研究生(丁小维副教授为通信作者,E-mail:dxw518@sust.edu.cn)

收稿日期: 2024-09-06

  修回日期: 2024-11-21

  网络出版日期: 2025-04-29

基金资助

陕西省重点研发计划项目(2024NC-YBXM-189)

收起

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

  • MA Xueni ,
  • DING Xiaowei ,
  • ZHANG Lixu ,
  • LI Jianmiao
Expand
  • (School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi’an 727100, China)

Received date: 2024-09-06

  Revised date: 2024-11-21

  Online published: 2025-04-29

Fold

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。

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

本文引用格式

马雪妮 , 丁小维 , 张李旭 , 李健苗 . 一株“金花”菌的分离鉴定及其发酵茶叶研究[J]. 食品与发酵工业, 2025 , 51(7) : 293 -299 . DOI: 10.13995/j.cnki.11-1802/ts.040974

Abstract

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 of β-tublin (tub2), Calmodulin (CaM), and RNA polymerase Ⅱ (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.

Key words： dark tea; isolation and identification; Aspergillus cristatus; headspace gas chromatography ion mobility spectrometry (GC-IMS); characteristic compounds

参考文献

[1] 周祎炜, 燕飞, 曲东, 等.冠突散囊菌对茶叶品质的影响及其发酵茶的功能活性研究进展[J].茶叶通讯, 2024, 51(1):16-22.
ZHOU Y W, YAN F, QU D, et al.Research progress on the effect of Eurotium cristatum on the quality of tea and the functional activity of fermented tea[J].Journal of Tea Communication, 2024, 51(1):16-22.
[2] 姜良珍, 王罗, 杨涛, 等.冠突散囊菌及其发酵应用研究进展[J].食品工业科技, 2022, 43(4):454-462.
JIANG L Z, WANG L, YANG T, et al.Research progress on Eurotium cristatum and its fermentation application[J].Science and Technology of Food Industry, 2022, 43(4):454-462.
[3] 赵燕妮, 陈丹, 陈雪峰, 等.基于脂质组学的不同原料茯茶 “发花” 前后脂类变化研究[J].陕西科技大学学报, 2021, 39(3):40-47.
ZHAO Y N, CHEN D, CHEN X F, et al.Study on the change of lipids before and after fungal-fermentation process of Fu brick tea with different raw materials based on lipidomics[J].Journal of Shaanxi University of Science & Technology, 2021, 39(3):40-47.
[4] 朱明君, 刘刚, 梅雪然, 等.冠突散囊菌固态发酵对栘(木衣)茶品质和成分影响的研究[J].食品与生物技术学报, 2017, 36(8):834-842.
ZHU M J, LIU G, MEI X R, et al.Effect of solid-state fermentation with Eurotium cristatum on the quality and chemical compositions of Docynia indica tea[J].Journal of Food Science and Biotechnology, 2017, 36(8):834-842.
[5] 王亚丽, 秦俊哲, 黄亚亚, 等.冠突散囊菌对茯砖茶品质形成的影响[J].食品与发酵工业, 2018, 44(4):194-197.
WANG Y L, QIN J Z, HUANG Y Y, et al.Effect of the quality of Fuzhuan brick tea fermented in Eurotium cristatum[J].Food and Fermentation Industries, 2018, 44(4):194-197.
[6] 梁瑞娜, 刘警鞠, 李聪, 等. 茯砖茶真菌多样性分析、分离鉴定及优势“金花菌”的分类物种名称探讨[J/OL]. 菌物研究, 2024: 1-10. (2024-07-08). http://kns.cnki.net/kcms/detail/22.1352.S.20240705.1403.002.html.
LAING R N, LIU J J, LI C, et al. Diversity analysis, isolation and identification of fungi in Fuzhuan tea and discussion on taxonomic species name of "golden fungus"[J/OL]. Journal of Fungal Research, 2024: 1-10. (2024-07-08). http://kns.cnki.net/kcms/detail/22.1352.S.20240705.1403.002.html.
[7] 黄群, 李彦坡, 陈林杰, 等.冠突散囊菌液态发酵过程中黑茶活性成分变化研究[J].食品科学, 2007, 28(12):231-234.
HUANG Q, LI Y P, CHEN L J, et al.Study on changes of active components in dark tea during liquid fermentation by Eurotium cristatum [J].Food Science, 2007, 28(12):231-234.
[8] 赵宏朋, 黄斯晨, 施丽娟, 等.茯砖茶优势菌株分离鉴定及发酵低级绿茶分析[J].食品科学, 2022, 43(6):89-95.
ZHAO H P, HUANG S C, SHI L J, et al.Isolation and identification of predominant fungus in Fuzhuan tea and their application for fermentation of low-grade green tea[J].Food Science, 2022, 43(6):89-95.
[9] CHEN A J, HUBKA V, FRISVAD J C, et al.Polyphasic taxonomy of Aspergillus section Aspergillus (formerly Eurotium), and its occurrence in indoor environments and food[J].Studies in Mycology, 2017, 88:37-135.
[10] WHITE T J, BRUNS T, LEE S, et al.Amplification and direct sequencing of fungal ribosomal RNA genes for phylogenetics[M]. Amsterdam:Elsevier, 1990:315-322.
[11] GLASS N L, DONALDSON G C.Development of primer sets designed for use with the PCR to amplify conserved genes from filamentous ascomycetes[J].Applied and Environmental Microbiology, 1995, 61(4):1323-1330.
[12] HONG S B, GO S J, SHIN H D, et al.Polyphasic taxonomy of Aspergillus fumigatus and related species[J].Mycologia, 2005, 97(6):1316-1329.
[13] LIU Y J, WHELEN S, HALL B D.Phylogenetic relationships among ascomycetes:Evidence from an RNA polymerse Ⅱ subunit[J].Molecular Biology and Evolution, 1999, 16(12):1799-1808.
[14] LU H Q, YUE P X, WANG Y W, et al.Study of bioactive components and color properties of dark tea infusion manufactured by Eurotium cristatum using submerged fermentation[J].Advance Journal of Food Science and Technology, 2016, 10(8):591-596.
[15] 侯晓慧, 张婷, 张萌, 等.基于GC-IMS和HS-SPME-GC-MS分析泾阳茯砖茶的特征风味物质[J].食品科学, 2023, 44(14):245-257.
HOU X H, ZHANG T, ZHANG M, et al.Identification of characteristic flavor substances of Jingyang Fu brick tea by gas chromatography-ion mobility spectrometry and headspace solid phase microextraction-gas chromatography-mass spectrometry[J].Food Science, 2023, 44(14):245-257.
[16] 邓见田烨, 晏美红, 尚铂昊, 等.基于HS-SPME-GC-MS技术分析不同种类黑茶香气成分[J].食品工业科技, 2023, 44(18):378-386.
DENG J, YAN M H, SHANG B H, et al.Study on aroma components in different types of dark tea based on HS-SPME-GC-MS[J].Science and Technology of Food Industry, 2023, 44(18):378-386.
[17] XIAO Y, HUANG Y X, CHEN Y L, et al.Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS-SPME/GC-MS and HS-GC-IMS[J].Current Research in Food Science, 2022, 5:1788-1807.
[18] LI Q, LI Y D, LUO Y, et al.Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea[J].LWT, 2020, 127:109355.
[19] ZHENG X X, HONG X, JIN Y L, et al.Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea[J].Food Chemistry, 2022, 13:100248.
[20] ZHANG W C, CAO X, LIU S Q.Aroma modulation of vegetable oils-a review[J].Critical Reviews in Food Science and Nutrition, 2020, 60(9):1538-1551.
[21] 金友兰, 黄甜, 蒋容港, 等.不同类型发花砖茶特征香气成分研究[J].食品与发酵工业, 2021, 47(3):188-196.
JIN Y L, HUANG T, JIANG R G, et al.Characteristic volatile components of different types of fermented brick tea[J].Food and Fermentation Industries, 2021, 47(3):188-196.
[22] XU X Q, MO H Z, YAN M C, et al.Analysis of characteristic aroma of fungal fermented Fuzhuan brick-tea by gas chromatography/mass spectrophotometry[J].Journal of the Science of Food and Agriculture, 2007, 87(8):1502-1504.
[23] 严俊, 王秀丽.中国名茶可溶性总糖的含量研究[J].茶业通报, 1993, 15(3):36-39.
YAN J, WANG X L.Study on the content of total soluble sugars in Chinese famous teas[J].Journal of Tea Business, 1993, 15(3):36-39.
[24] 刘盼盼, 钟小玉, 许勇泉, 等.茶叶中有机酸及其浸出特性研究[J].茶叶科学, 2013, 33(5):405-410.
LIU P P, ZHONG X Y, XU Y Q, et al.Study on organic acids contents in tea leaves and its extracting characteristics[J].Journal of Tea Science, 2013, 33(5):405-410.
[25] 马存强, 周斌星, 马冰凇, 等.茶叶微生物发酵过程中没食子酸代谢研究进展[J].中国食品学报, 2024, 24(7):450-459.
MA C Q, ZHOU B X, MA B S, et al.Research advances on gallic acid metabolism during tea-leaves microbial fermentation[J].Journal of Chinese Institute of Food Science and Technology, 2024, 24(7):450-459.
[26] 蒋容港, 黄燕, 金友兰, 等.茯砖茶呈香挥发性物质及其来源[J].食品与生物技术学报, 2021, 40(9):101-111.
JIANG R G, HUANG Y, JIN Y L, et al.Study of aroma compounds and their source in Fu brick tea[J].Journal of Food Science and Biotechnology, 2021, 40(9):101-111.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司