Optimization on the strain、fermentation substrate and process of black tea fermentation liquid
Using black tea as raw material,study and optimize the fermentation process of black tea fermentation liquid.Through screening of bacterial strains,carbon sources,and nitrogen sources,based on single factor experiments,orthogonal experiments were used to optimize the proportion of fermentation materials and response surface methodology was used to optimize the fermentation process.The best strain of black tea fermentation liquid was Lactobacillus plantarum;the optimal amount of raw material added were as follows:solid-liquid ratio 1:35,fermentation substrate was glucose and 80％whey protein,adding 12.5％and 1％;and the optimal fermentation process parameters were as follows:fermentation time 50 h,fermentation temperature 35 ℃,Lactobacillus plantarum inoculum 0.72 g/L.Under these conditions,the active products content in black tea fermentation liquid reached the optimum,including 2.78 g/L total catechins,1.13 g/L alkaloids,6.56 g/L lactic acid and 7.13 g/L total acid,the black tea fermentation liquid obtained was full in taste,moderate in sweetness and sour and rich in tea flavor.
black tealactic acid bacteriafermentationactive products
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