In order to develop new products of Ligustrum robustum, Eurotium cristatum was inoculated to L. robustum. Depending on the biomass of mycelium, diameter of mycelium-ball and the status of spore, CZG medium were selected to prepare the liquid spawn on optimized parameters of 10% inoculation, 140 r/min, and 25% capacity in 1 L conical flask. The tea made by L. robustum with 30% water was then inoculated by the liquid spawn cultured for 4 d, and incubated for 10 d at 28-30 ℃ when dense golden mycelium were observed in the substrate. The soup of the fermented tea appeared bright yellow and tasted mellow without bitterness. Significant changes were observed in volatile compounds, involving the emergence, disappearance and changes in the content of a variety of compounds. Especially, the methyl heptanone content significantly reduced; while citral and geranial content substantially increased at 10 d of fermentation and followed by a decline in the next 2 d. Eudesmol and linalool content increased at 12 d of fermentation. The content of 4-hydroxybutyrate, methyl salicylate, birchene and other volatile compounds also increased. The results provide a new perspective on the development of the tea of L. robustum.
CHEN Min
,
XIE Fa
,
YOU Ling
,
WANG Tao
. Fermentation of Ligustrum robustum by Eurotium cristatum[J]. Food and Fermentation Industries, 2020
, 46(6)
: 224
-228
.
DOI: 10.13995/j.cnki.11-1802/ts.022491
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