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对原始普茶的最佳储存条件的新见解:通过微生物代谢在受控的水活动下调节发酵后的风味

Bingsong Ma¹, Longjie Xu¹, Shuang Liang²

¹Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China; College of Horticulture, Nanjing Agricultural University, Nanjing 210095 Jiangsu, China.

Journal of advanced research

|November 7, 2025

概括

水活动 (Aw) 对普茶的老化至关重要,影响微生物群落和风味的发展. 最佳的Aw水平 (0.60-0.70) 增强了令人渴望的老化口味,同时防止腐烂.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
分析化学分析化学

背景情况:

生普埃尔茶 (RPT) 的发酵后储存对于开发其老化的风味至关重要.
微生物活动受到水活动 (Aw) 的显著影响,推动了这种转变.
在RPT储存期间Aw对微生物动力学和风味形成的确切影响需要进一步阐明.

研究的目的:

为了研究不同水活性 (Aw) 水平如何在RPT储存期间影响微生物群落.
了解微生物动力学在不同的Aw条件下影响风味化合物形成的机制.
在RPT中确定最佳的Aw范围,以实现理想的风味发展和储存安全.

主要方法:

在受控的Aw条件下储存了RPT样品.
使用内部转录间隔器 (ITS) 测序分析了微生物群落.
使用GC-MS和LC-MS进行了风味代谢物的分析,并进行了相关性分析和注射发酵.

主要成果:

Aw显著影响了RPT的微生物组成和风味化学.
Aw > 0.60受益的真菌属 (例如,Papiliotrema) 与老化的类和kokumi化合物相关.
一种特定的酵母,Papiliotrema flavescens,在Aw>0.60时表现出β-葡萄糖酶活性,导致了风味前体;然而,Aw>0.70导致了不良的挥发物.

结论:

水的活性 (Aw) 是关键因素,将RPT储存安全性与微生物驱动的风味发展联系起来.
最佳的Aw范围为0.60-0.70,可以促进有益的微生物转化,促进衰老.
规范 Aw 提出了提高 RPT 质量和最大限度地减少异味风险的实用策略.

关键词:

科库米·科库米 (Kokumi Kokumi) 是一个微生物的新陈代谢发酵后的时间.原始的普埃尔茶是一种茶.储存风味储存的味道水活动水活动水活动

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