利用眉茶加工副产物栽培黑木耳的培养基质优化及黑木耳品质分析

doi:10.13305/j.cnki.jts.20201209.004

Abstract

Abstract: Mee tea is the main export green tea in China, named after the eyebrow-like shape. The produce of Mee tea by-product (mainly including tea stalk) during the refining process cannot be avoided. How to make rational use of Mee tea by-product is a key question to improve the added value of Mee tea processing. In this paper, the main cultivated black fungus variety 'Hei 3' in southern Anhui was used as the material, and comprehensive evaluation indicators such as mycelial growth rate, bioavailability, average yield, and nutrient composition were used to study the replacement of sawdust with the by-product of Mee tea as a substrate for the cultivation of black fungus. The results show that the yield of black fungus in the culture medium containing 40% tea stalk was similar to that of the control, which was 59.57 g·stick^-1. While the contents of protein, polysaccharides and flavonoids were higher than those of the control, which increased by 6.29%, 12.95% and 74.17% respectively. The culture substrate with 40% Mee tea by-product was identified as the best culture substrate for the cultivation of black fungus. This study provided a feasible and high value-added way for the comprehensive utilization of Mee tea by-product.

Key words: Mee tea, by-product, Auricularia auricula, polysaccharide, protein, flavonoid

CLC Number:

S571.1

LEI Ting, SUN Feng, MA Xiubing, ZHANG Weihan, GUO Lina, WANG Rui, HAN Renjia, WU Hanping, WANG Yunsheng. Optimization of Culture Medium and Quality Analysis of Auricularia Auricula Cultivated by the By-product of Mee Tea[J]. Journal of Tea Science, 2021, 41(1): 122-131.

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Optimization of Culture Medium and Quality Analysis of Auricularia Auricula Cultivated by the By-product of Mee Tea

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