【作者】 邹礼根；

【导师】 丁玉庭；

【作者基本信息】 浙江工业大学 ， 生物化工， 2004， 硕士

【摘要】 本论文研究了灵芝菌液体发酵技术在提高低档茶品质中的应用，尝试开创一种新的茶叶深加工技术。研究内容主要包括菌种的选择与驯化、不同营养因子和环境因子对发酵的影响、发酵对茶品质改善作用以及茶对灵芝菌生长和产物合成的影响。主要结果如下： 1、首先从三种灵芝菌中筛选到了一种在茶环境中生长较快的曲阜灵芝，然后利用茶汁、茶粉多次驯化，使其发生部分遗传特性良性改变，获得一株在茶培养基中快速生长的曲阜灵芝驯化种，驯化种茶培养基中发酵时，最大菌体生物量和胞外粗多糖产量分别提高了119.87％、69.39％。 2、首次应用捣碎法将低档茶预处理为液体茶培养基。研究了茶培养基中添加不同营养因子对曲阜灵芝发酵和茶品质的影响，得到了最佳发酵效果的培养基组成：低档绿茶3g／100mL、蔗糖2g／100mL、蛋白胨0.75g／100mL、KH₂PO₄ 0.15g／100mL、CaCl₂ 0.075g／100mL。研究了不同环境因子对曲阜灵芝发酵和茶品质的影响，得到最佳发酵条件：接种量10％、培养基初始pH值6.0、发酵温度28℃、摇床转速160rpm、装液量500mL／120mL、发酵时间8d。茶培养基组成和发酵条件优化后，发酵既有利于高产菌体生物量和灵芝胞外多糖，又有利于低档绿茶品质的改善，菌体生物量、胞外多糖和游离氨基酸产 浙江工离大母硕士母位伦义量分别比优化前提高了4 6 .91急、4 7 .73务、2 6 .75号。 3、研究了曲阜灵芝发酵对低档绿茶品质的影响以及低档绿茶对曲阜灵芝菌体生长、形态和产物合成的影响。低档绿茶发酵后，茶多酚部分氧化降解，游离氨基酸含量提高，酚氨比降低，灵芝胞外多糖增加，主要呈味物质含量发生改变、关系趋向协调，鲜度提高了22 .85%、澄清度提高了124 .12%、醇度增加了175 .41%，酚氨比降低了63 .73%，色泽、香气明显改善，显然，曲阜灵芝发酵后，低档绿茶感官品质、滋味品质、保健品质均显著提高。同时，低档绿茶也有利于曲阜灵芝发酵过程中菌丝球的柔软疏松，能够促进灵芝胞外多糖和菌丝体胞内多糖的合成，以及发酵液游离氨基酸，特别是必需氨基酸的增加。更多还原

【Abstract】 This study focused on the applications of ganoderma lucidum fermentationtechnology in improving the quality of low-grade tea, thereby, tried to develop a new further processing technology of tea. The main contents of this study included: screening and domestication of strains, effect on fermentation of nutrimental and environmental factors, change of major savor compositions of tea, improvement of fermented tea quality. Furthermore, the influences on the mycelium growth and morphology of tea were also researched-during fermentation process. The main results were summarized as follows:A strain of G. lucidum, Qufu , was selected from three different G. lucidums. Qufu grew best on the condition of tea. Then, Qufu was repeatedly domesticated with tea liquor and tea powder, resulted to the positive genetic variation. The results indicated that the domesticated strain grew observably faster in the tea medium, the cell biomass and EPS of domesticated strain raised 119.87% 69.39% respectively.It’s the first time to bruise tea to liquor medium. To achieve the best results of fermentation and the best improvement of low-grade tea quality, the effect on fermentation of different nutrimental and environmental factors in tea medium was studied in detail. The results showed the best compositions of tea medium: low-grade green tea 3g/100mL,sucrose 2g/100mL, peptone 0.75g/100mL, KH2PO40.15g/100mL, CaCl2 0.075g/100mL. The optimal fermentation conditions were summarized as follows: inoculation size 10%, initial pH value 6.0, temperature 28℃, rocking rate ofshake flasks 160rpm,volume 500 mL/120mL, time 8d. After optimization, thefermentation was benefit both for high cell biomass and EPS of Ganoderma lucidumand for improvement of tea quality. The experimental results indicated that the cell biomass , EPS and free amino acid increased 46.91% 47.73% 26.73% respectively. Content of major savor compositions of fermented tea changed and their relation tended to harmonious. The fermented tea was better coloury, better flavour, better aroma. Tea polyphenol was biodegraded partly, free amino acid raised, EPS of ganoderma lucidum produced, the proportion of polyphenol and amino acid declined 63.73%, freshness increased 22.85%, clarity increased 124.12%, mellowness increased 175.41%. It was obvious that the sensory quality, flavour quality and health quality of fermented tea were improved markedly. Further more, low-grade green tea was helpful to the formation of loosen mycelia pellets, to the synthesis of EPS and IPS of G. lucidum, to the accumulation of free amino acid and indispensable amino acid.更多还原