茶衍生Aspergillus nidulans的代谢转化和质量贡献及其在深茶制造中的安全性评估
Lizeng Cheng1, Haozhen Zhu1, Lanlan Peng1
1School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, P. R. China.
Journal of agricultural and food chemistry
|March 11, 2026
概括
黑茶发酵中的关键真菌Aspergillus nidulans,改变了味道配置并产生了abrownins. 这项研究证实了其安全性和代谢功能,改善了茶叶的质量.
科学领域:
- 食品微生物学 食品微生物学
- 发酵科学 发酵科学
- 茶叶化学 茶叶化学
背景情况:
- 微生物发酵对于深茶的质量至关重要.
- 微生物的具体作用,如Aspergillus nidulans,在深茶发酵中并未得到充分理解.
- 研究Aspergillus nidulans的功能是了解和改善深茶生产的关键.
研究的目的:
- 在深茶发酵中调查Aspergillus nidulans的代谢功能,质量贡献和安全性.
- 了解Aspergillus nidulans如何影响深茶的感官特征.
- 评估茶叶发酵过程中与阿斯伯吉勒斯尼杜兰菌相关的潜在风险.
主要方法:
- 从深茶中分离和培养阿斯伯吉路斯尼杜兰斯.
- 用Aspergillus nidulans发酵的茶的感官评估.
- 使用诸如色谱学和质谱学之类的技术,分析生产中的棕色和差异性代谢物.
- 查真菌毒素的存在.
主要成果:
- Aspergillus nidulans减少了新鲜度和性,传递了一种温和的味道.
- 观察到阿斯伯吉路斯尼杜兰斯的产量有显著的棕色化 (167.93 g/kg).
- 确定了74种不同的代谢物,包括丁的N-甲基化,甲基素修饰和黄类脱糖化.
- 没有检测到常见的真菌毒素 (亚拉托克辛,烟素素,奥拉托克辛A等) 的水平. 他们被发现了.
结论:
- Aspergillus nidulans通过特定的代谢途径在塑造深茶独特品质方面发挥着重要作用.
- 这种真菌对风味复杂性和abrownin形成作出了积极的贡献.
- 阿斯珀吉卢斯尼杜兰斯是一种用于深茶发酵的安全注射剂,具有精确质量控制和改进的潜力.
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