Isolation and Identification of Eurotium cristatum from Different Dark Tea Sources and the Effect of Solid-state Fermentation on the Nutritional and Functional Components of Tartary Buckwheat
Candidate Eurotium cristatum strains from 8 types of commercial dark tea were isolated and identified. Solid-state fermentation of tartary buckwheat grains by isolated Eurotium cristatum strains was carried out. The content of nutrients, including total starch, soluble proteins, fats, and reducing s...
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The editorial department of Science and Technology of Food Industry
2025-06-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050324 |
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| author | Shuqi LIU Haonan ZHENG Yuan XIN Chen XIA Jianglin ZHAO Xiaoqin ZHENG Liang ZOU Dabing XIANG Liangzhen JIANG |
| author_facet | Shuqi LIU Haonan ZHENG Yuan XIN Chen XIA Jianglin ZHAO Xiaoqin ZHENG Liang ZOU Dabing XIANG Liangzhen JIANG |
| author_sort | Shuqi LIU |
| collection | DOAJ |
| description | Candidate Eurotium cristatum strains from 8 types of commercial dark tea were isolated and identified. Solid-state fermentation of tartary buckwheat grains by isolated Eurotium cristatum strains was carried out. The content of nutrients, including total starch, soluble proteins, fats, and reducing sugars, and functional components flavonoids and polyphenols before and after fermentation, was measured. The transformation effects of different Eurotium cristatum strains on the nutritional and functional components of tartary buckwheat were compared. Moreover, the activities of two rate-limiting enzymes (phenylalanine ammonia lyase and polyphenol oxidase), responsible for the biosynthesis of key buckwheat pharmaceutical components flavonoids and polyphenols, were determined. Results showed that, among the 8 candidate strains, 7 strains were identified as Eurotium cristatum, with the other strain being Aspergillus chevalieri. The content of total starch, soluble proteins, and fats in the fermentation system after fermentation were significantly lower than those before fermentation (P<0.05), while most of the content of reducing sugars, and functional components including total flavonoids and total polyphenols, was significantly higher than before fermentation (P<0.05). The fermentation products with LB and YZ strains had relatively higher total flavonoid content, while those with JW and YZ strains had relatively higher total polyphenol content. Correlation analysis showed that the content of total flavonoids and polyphenols in fermented tartary buckwheat were significantly positively correlated with the activities of phenylalanine ammonia lyase and polyphenol oxidase (P<0.001), respectively, while the contents of reducing sugars were significantly negatively correlated with total starch (P<0.001). These resultsed suggest that the changes in nutritional and functional components in the fermented tartary buckwheat were closely related to the biotransformation by Eurotium cristatum. This study can provide a theoretical basis for the development of new fermented tartary buckwheat products. |
| format | Article |
| id | doaj-art-e3c40fa3d4784e26a4bdf85848df8299 |
| institution | DOAJ |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-06-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj-art-e3c40fa3d4784e26a4bdf85848df82992025-08-20T03:13:03ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-06-01461113214110.13386/j.issn1002-0306.20240503242024050324-11Isolation and Identification of Eurotium cristatum from Different Dark Tea Sources and the Effect of Solid-state Fermentation on the Nutritional and Functional Components of Tartary BuckwheatShuqi LIU0Haonan ZHENG1Yuan XIN2Chen XIA3Jianglin ZHAO4Xiaoqin ZHENG5Liang ZOU6Dabing XIANG7Liangzhen JIANG8School of Food and Biotechnology, Chengdu University, Chengdu 610106, ChinaSchool of Food and Biotechnology, Chengdu University, Chengdu 610106, ChinaSchool of Food and Biotechnology, Chengdu University, Chengdu 610106, ChinaInstitute of Agricultural Product Processing, Sichuan Academy of Agricultural Sciences, Chengdu 610066, ChinaSchool of Food and Biotechnology, Chengdu University, Chengdu 610106, ChinaSchool of Food and Biotechnology, Chengdu University, Chengdu 610106, ChinaKey Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu 610106, ChinaSchool of Food and Biotechnology, Chengdu University, Chengdu 610106, ChinaSchool of Food and Biotechnology, Chengdu University, Chengdu 610106, ChinaCandidate Eurotium cristatum strains from 8 types of commercial dark tea were isolated and identified. Solid-state fermentation of tartary buckwheat grains by isolated Eurotium cristatum strains was carried out. The content of nutrients, including total starch, soluble proteins, fats, and reducing sugars, and functional components flavonoids and polyphenols before and after fermentation, was measured. The transformation effects of different Eurotium cristatum strains on the nutritional and functional components of tartary buckwheat were compared. Moreover, the activities of two rate-limiting enzymes (phenylalanine ammonia lyase and polyphenol oxidase), responsible for the biosynthesis of key buckwheat pharmaceutical components flavonoids and polyphenols, were determined. Results showed that, among the 8 candidate strains, 7 strains were identified as Eurotium cristatum, with the other strain being Aspergillus chevalieri. The content of total starch, soluble proteins, and fats in the fermentation system after fermentation were significantly lower than those before fermentation (P<0.05), while most of the content of reducing sugars, and functional components including total flavonoids and total polyphenols, was significantly higher than before fermentation (P<0.05). The fermentation products with LB and YZ strains had relatively higher total flavonoid content, while those with JW and YZ strains had relatively higher total polyphenol content. Correlation analysis showed that the content of total flavonoids and polyphenols in fermented tartary buckwheat were significantly positively correlated with the activities of phenylalanine ammonia lyase and polyphenol oxidase (P<0.001), respectively, while the contents of reducing sugars were significantly negatively correlated with total starch (P<0.001). These resultsed suggest that the changes in nutritional and functional components in the fermented tartary buckwheat were closely related to the biotransformation by Eurotium cristatum. This study can provide a theoretical basis for the development of new fermented tartary buckwheat products.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050324dark teaisolation and identificationsolid-state fermentationtartary buckwheateurotium cristatumnutritional componentsfunctional components |
| spellingShingle | Shuqi LIU Haonan ZHENG Yuan XIN Chen XIA Jianglin ZHAO Xiaoqin ZHENG Liang ZOU Dabing XIANG Liangzhen JIANG Isolation and Identification of Eurotium cristatum from Different Dark Tea Sources and the Effect of Solid-state Fermentation on the Nutritional and Functional Components of Tartary Buckwheat Shipin gongye ke-ji dark tea isolation and identification solid-state fermentation tartary buckwheat eurotium cristatum nutritional components functional components |
| title | Isolation and Identification of Eurotium cristatum from Different Dark Tea Sources and the Effect of Solid-state Fermentation on the Nutritional and Functional Components of Tartary Buckwheat |
| title_full | Isolation and Identification of Eurotium cristatum from Different Dark Tea Sources and the Effect of Solid-state Fermentation on the Nutritional and Functional Components of Tartary Buckwheat |
| title_fullStr | Isolation and Identification of Eurotium cristatum from Different Dark Tea Sources and the Effect of Solid-state Fermentation on the Nutritional and Functional Components of Tartary Buckwheat |
| title_full_unstemmed | Isolation and Identification of Eurotium cristatum from Different Dark Tea Sources and the Effect of Solid-state Fermentation on the Nutritional and Functional Components of Tartary Buckwheat |
| title_short | Isolation and Identification of Eurotium cristatum from Different Dark Tea Sources and the Effect of Solid-state Fermentation on the Nutritional and Functional Components of Tartary Buckwheat |
| title_sort | isolation and identification of eurotium cristatum from different dark tea sources and the effect of solid state fermentation on the nutritional and functional components of tartary buckwheat |
| topic | dark tea isolation and identification solid-state fermentation tartary buckwheat eurotium cristatum nutritional components functional components |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050324 |
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