乳酸菌固态发酵提升乌牛早红茶品质研究OA

To investigate the effect of solid-state fermentation with probiotics on the quality improvement of black tea,Camellia sinensis' Jiaming No.1'was used as the raw material and fermented separately using Lactiplantibacillus plantarum LPL28 and Lacticaseibacillus rhamnosus MP 108 under optimized conditions.The suitable functional strain was selected based on a comprehensive analysis of the physicochemical properties and antioxidant activity of the tea.The results show that,compared to the control treatment,Lactiplantibacillus plantarum LPL28 treatment significantly enhanced the antioxidant capacity of Wuniuzao black tea.The 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging rate,the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)radical(ABTS+)scavenging capacity and the ferric ion reducing antioxidant power(FRAP)increased by 7.6％,3.6％and 23.2％,respectively.Meanwhile,the tea polyphenol content increased significantly.Regarding tea pigment composition,Lactiplantibacillus plantarum LPL28 fermentation led to a significant increase in theabrownin content,a decrease in theaflavin content,and a stable thearubigin content.The ratio of theabrownins to theaflavins increased from 0.278 to 1.158,effectively improving the infusion color.In conclusion,Lactiplantibacillus plantarum LPL28 can be used for the solid-state fermentation of Wuniuzao black tea,demonstrating significant effects in enhancing antioxidant activity and improving color quality,thereby providing a feasible pathway for its value-added development.