CAJ | 학술논문

以晒青茶为原料,接种专利菌株紫色红曲霉(Monascus purpure)MPT13(专利号:201010182965.9)发酵普洱茶,设不接种菌株为对照.通过灭菌/不灭菌、菌种形态(固态菌、液态菌)、接种时间方式、发酵温度等因子的组合实验,研究该菌株在普洱茶发酵中产洛伐他汀的最佳条件.结果表明,对照样中均未检测到洛伐他汀,而接种菌株的茶样洛伐他汀含量为0-0.199mg/g,说明不同处理对菌株产洛伐他汀有不同影响.同时,接种该菌株进行发酵后,发酵茶样中的主要功能物质化学成分含量较对照样中的化学成分含量有所提高,具有传统普洱茶的品质风味,在香气和滋味方面有新的特点,具有明显的酯香.
이쇄청다위원료,접충전리균주자색홍곡매(Monascus purpure)MPT13(전리호:201010182965.9)발효보이다,설불접충균주위대조.통과멸균/불멸균、균충형태(고태균、액태균)、접충시간방식、발효온도등인자적조합실험,연구해균주재보이다발효중산락벌타정적최가조건.결과표명,대조양중균미검측도락벌타정,이접충균주적다양락벌타정함량위0-0.199mg/g,설명불동처리대균주산락벌타정유불동영향.동시,접충해균주진행발효후,발효다양중적주요공능물질화학성분함량교대조양중적화학성분함량유소제고,구유전통보이다적품질풍미,재향기화자미방면유신적특점,구유명현적지향.
Sun-dried green tea was fermented by inoculation of Monascus purpure MPT13. Fermentation medium was optimized using single factor test. HPLC analysis showed that the content of lovastatin of fermented samples by MPT13 were 0-0.199mg/g. These were significant higher than that of the control fermented samples which did not inoculated MPT13(0mg/g). Chemical analysis and sensory evaluation showed that the content of chemical components of samples fermented with MPT13 were higher than those of the controls, and have special features in aroma and color as well as the characteristics of traditional pu-erh tea.