Mechanisms of single and mixed microbial fermentation to improve summer-autumn green tea
文献类型：期刊论文
| 作者 | Zheng, Xuandong2; Xu, Shanshan2; Yang, Zhichao2; Sun, Lei1 ; Wu, Xuefeng2; Mu, Dongdong2; Chen, Xiangsong3; Li, Xingjiang1,2
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| 刊名 | FOOD BIOSCIENCE
 |
| 出版日期 | 2024-10-01 |
| 卷号 | 61 |
| 关键词 | Summer-autumn green tea Aspergillus cristatus Aspergillus niger Mixed fungi fermentation Volatile organic compounds Sensory analysis |
| ISSN号 | 2212-4292 |
| DOI | 10.1016/j.fbio.2024.104830 |
| 通讯作者 | Li, Xingjiang(lixingjiang@hfut.edu.cn) |
| 英文摘要 | To investigate the effect of individual and collaborative fermentation on summer-autumn green tea (SAGT) quality. Liquid fermentation with individual inoculation of Aspergillus cristatus (ACFT), Aspergillus niger (ANFT) and mixed inoculation of A. cristatus/A. niger (MFT), respectively, with SAGT extracts (CT) as raw materials. The volatile organic compounds (VOCs), characteristic non-volatile compounds and sensory evaluation of tea samples were determined. The results showed a significant decrease in the content of tea polyphenols, carbohydrates and nongalloylated catechins (C, EC) and a significant increase in the amount of VOCs in MFT compared to ANFT and ACFT. The results of metabolic pathway analysis and sensory evaluation showed that ACFT went through the terpene and phenylpropanoic acid metabolic pathway, which produced large amounts of alpha-terpineol, phenethyl alcohol, and methyl salicylate, which in turn conferred ACFT with distinctly sweet, floral, and herbal aroma. ANFT produces large amounts of linalool oxides I and II, mainly through the linalool oxide metabolic pathway, making ANFT a distinctive aged and woody aroma. MFT may be due to the strong woody aroma of linalool oxides masking other weaker and better aromas, thus giving MFT a significant woody, herbal and stale aroma. This study provides new insights and a theoretical basis for mixed fungal fermentation to improve the quality of SAGT. |
| 资助项目 | Industrial Innovation Guidance Fund for School-Land Cooperation[JZ2022YDZJ0062] |
| WOS研究方向 | Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:001291574900001 |
| 出版者 | ELSEVIER |
| 资助机构 | Industrial Innovation Guidance Fund for School-Land Cooperation |
| 源URL | [http://ir.hfcas.ac.cn:8080/handle/334002/136009]  |
| 专题 | 中国科学院合肥物质科学研究院 |
| 通讯作者 | Li, Xingjiang |
| 作者单位 | 1.Gongda Biotech Huangshan Ltd Co, Huangshan 245000, Peoples R China 2.Hefei Univ Technol, Sch Food & Bioengn, Hefei 230009, Peoples R China 3.Chinese Acad Sci, Hefei Inst Phys Sci, Hefei 230031, Peoples R China |
| 推荐引用方式 GB/T 7714 | Zheng, Xuandong,Xu, Shanshan,Yang, Zhichao,et al. Mechanisms of single and mixed microbial fermentation to improve summer-autumn green tea[J]. FOOD BIOSCIENCE,2024,61. |
| APA | Zheng, Xuandong.,Xu, Shanshan.,Yang, Zhichao.,Sun, Lei.,Wu, Xuefeng.,...&Li, Xingjiang.(2024).Mechanisms of single and mixed microbial fermentation to improve summer-autumn green tea.FOOD BIOSCIENCE,61. |
| MLA | Zheng, Xuandong,et al."Mechanisms of single and mixed microbial fermentation to improve summer-autumn green tea".FOOD BIOSCIENCE 61(2024). |
入库方式： OAI收割
来源：合肥物质科学研究院
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