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CN-119506157-B - Leafforescens longifolia for producing green tea aroma substances through fermentation and aroma production method through fermentation

CN119506157BCN 119506157 BCN119506157 BCN 119506157BCN-119506157-B

Abstract

The invention discloses a Leaffon longum for producing green tea aroma substances through fermenting Leaffon longum from a lemon peel part and a fermenting aroma production method, belonging to the technical field of microbial fermentation, wherein the Leaffon longum is Leaffon longum (Leifsoniashinshuensis) HuaYu-3, the bacteria are preserved in the Guangdong province microorganism strain preservation center at 10 and 15 of 2024, the preservation number is GDMCC No.65270, a fermenting liquid with the green tea aroma substances is obtained through a method for producing the green tea aroma substances through fermenting Leaffon longum HuaYu-3, the green tea aroma substances are produced through biological fermentation, the process is environment-friendly and controllable, and the complexity and layering sense of natural spices can be copied.

Inventors

  • SU JIANYU
  • Xu Shunze
  • FAN PENGHUI
  • Lv Manxia

Assignees

  • 广州瑞乐科技有限公司

Dates

Publication Date
20260508
Application Date
20241125

Claims (4)

  1. 1. A strain of Raffinotus nudus (Leifsonia shinshuensis) HuaYu-3, wherein the strain is deposited at the Cantonese microorganism strain collection at 10 and 15 of 2024 under accession number GDMCC No.65270.
  2. 2. A method for producing green tea aroma substances by fermentation is characterized by comprising the following steps: Step S1, streaking and inoculating the Leifenprodia longifolia (Leifsonia shinshuensis) HuaYu-3 according to claim 1 into a solid plate culture medium for growth culture, so that the colony diameter exceeds 2mm, and inoculating the strain into a liquid culture medium; Step S2, inoculating the bacterial colony growing to a proper size into a shaking tube filled with a liquid culture medium for culture until the OD value of the bacterial suspension at the wavelength of 600nm exceeds 0.5; And step S3, inoculating the bacterial suspension with a certain concentration into a shake flask filled with a liquid culture medium according to a certain volume ratio for culturing to finally obtain fermentation liquor with green tea aroma substances, wherein the green tea aroma substances are green leaf alcohol, linalool or geraniol.
  3. 3. The method for producing green tea aroma according to claim 2, wherein the solid plate medium in step S1 is LB solid medium, the culture condition is aerobic environment, the temperature is 28-33 ℃, and the culture time is 48 hours; the liquid culture medium in the step S2 is LB liquid culture medium, the liquid loading amount of a fungus shaking tube is 3-4mL, the culture condition is aerobic environment, the temperature is 28-33 ℃, the rotating speed is 150-200rpm, and the culture time is 24-32h; The inoculation volume ratio in the step S3 is 2% -5%, the liquid culture medium is potato glucose aqueous liquid culture medium, the culture condition is aerobic environment, the temperature is 28-33 ℃, the rotating speed is 120-150rpm, and the culture time is 36-48h.
  4. 4. The method for producing green tea aroma according to claim 3, wherein in the step S1, the solid plate medium is LB solid medium, the culture condition is aerobic environment, the temperature is 33 ℃, the culture time is 48 hours, the colony diameter is more than 2 mm, and the method can be inoculated into liquid medium; The liquid culture medium in the step S2 is LB liquid culture medium, the liquid loading amount of a fungus shaking tube is 3-4mL, the culture condition is aerobic environment, the temperature is 33 ℃, the rotating speed is 200rpm, the culture time is 32h, and the OD value of the fungus suspension is over 0.5 under the wavelength of 600 nm; In the step S3, the inoculation volume ratio is 5%, the liquid culture medium is potato glucose aqueous liquid culture medium, the culture condition is aerobic environment, the temperature is 33 ℃, the rotating speed is 120rpm, and the culture time is 48 hours, so that the fermentation liquor with green tea aroma substances is finally obtained.

Description

Leafforescens longifolia for producing green tea aroma substances through fermentation and aroma production method through fermentation Technical Field The invention belongs to the technical field of microbial fermentation, and particularly relates to a Leifer longifolia strain for screening green tea aroma substances generated by fermenting lemon peel parts and a fermentation aroma production method. Background Aroma compounds are the generic names of esters, aldehydes, alcohols, ketones, terpenes, organic acids, and the like, which have aroma themselves. With the increasing living standard of people, the demands of consumers on essence and spice substances in different fields are gradually increased, and the demands on the sources of the essence and spice substances are also gradually strict. The essence perfume is produced by a chemical synthesis method, harmful byproducts and wastes are generated in the production process, the environment is polluted, some synthetic perfumes possibly contain chemical substances harmful to human bodies, long-term intake of the synthetic perfumes possibly affects health, and the synthetic perfumes often cannot completely replicate the complexity and layering sense of the natural perfumes. And natural perfume with characteristics of nature, green, environmental protection, health and the like and unique fragrance is often favored by consumers. Aroma-producing microorganisms are a generic term for microorganisms that can produce various aroma compounds by self-fermentation. The spice compound is produced by a microbial fermentation method, which accords with the sustainable development concept of green and environment protection, and is not limited by the problems of difficult storage, regional limitation and the like of the traditional natural spice plant resources, so that the spice compound is increasingly valued by researchers as a novel spice resource development way. Disclosure of Invention The invention aims to overcome the defect that chemical synthetic spices can cause harm to the environment in the prior art, and provides the Leafforescens longifolia which screens green tea aroma substances generated by fermenting the pericarp part of the bergamot, green tea aroma substances are generated by biological fermentation, the process is environment-friendly and controllable, and the complexity and layering sense of natural spices can be replicated. In order to achieve the above object, the present invention provides a strain of Raffinotkah, which is Raffinotkah strain Raffinotkah (Leifsonia shinshuensis) HuaYu-3, and which is deposited at the microorganism strain collection of Guangdong province at 10 and 15 days 2024, with the deposit number of GDMCC No.65270. Preferably, the application of the Leafforescens longifolia HuaYu-3 in the fermentation production of green tea aroma substances is provided. Preferably, the Leafforescence longifolia HuaYu-3 has the following characteristics: (1) The bacterial colony is round, convex, opaque, moist and smooth in surface, neat in edge and yellow in color; (2) The single thallus is in short rod shape, and has width of about 0.1-0.3 μm, length of 1-2 μm, no spore, no capsule, and no flagellum. Preferably, the Leafforescens longifolia HuaYu-3 is obtained by screening from the pericarp part of bergamot, and the identification method is 16s rDNA molecular biology identification. The invention also provides a green tea aroma substance produced by fermentation, which is produced by utilizing the microbial fermentation of the Leafforescence amabilis HuaYu-3. Preferably, the substance having characteristic aroma of green tea includes compounds having aroma of green leaf alcohol, linalool, phenethyl alcohol and acetic acid. The invention also provides a method for producing green tea aroma substances by fermentation, which comprises the following steps: Step S1, streaking and inoculating the Leifenprodia longa HuaYu-3 into a solid flat plate culture medium for growth culture, so that the diameter of a bacterial colony exceeds 2mm, and inoculating the bacterial colony into a liquid culture medium; Step S2, inoculating the bacterial colony growing to a proper size into a shaking tube filled with a liquid culture medium for culture until the OD value of the bacterial suspension at the wavelength of 600nm exceeds 0.5; and step S3, inoculating the bacterial suspension with a certain concentration into a shake flask filled with a liquid culture medium according to a certain volume ratio for culture, and finally obtaining the fermentation liquor with green tea aroma substances. Preferably, in the step S1, the solid plate culture medium is LB solid culture medium, the culture condition is aerobic environment, the temperature is 28-33 ℃, and the culture time is 48 hours; the liquid culture medium in the step S2 is LB liquid culture medium, the liquid loading amount of a fungus shaking tube is 3-4mL, the culture condition is aerobic environment, the