Study On The Mixed Fermentation Technics Of Black Tea By Ganoderma Lucidum Monascus And Kombucha

This study focused on the the application of mixed fermentation technology in improving the functional activity of black tea. A preliminary exploration of the mixed fermentation conditions of Ganoderma lucidum, Monascus and kombucha was done to make the fermentation being successful. Study the mixed fermentation of Ganoderma lucidum and kombucha with Monascus and kombucha firstly, then study the mixed fermentation of Ganoderma lucidum, Monascus and kombucha gradually. Control the concentration of substrate which is black tea, inoculation time and inoculums of kombucha to study the mixed fermentation technics, respectively. Create a new kind of processing technology to deep process black tea in expectation.In this study, a preliminary single factor optimization of the concentration of substrate tea, kombucha inoculums and inoculation time was done separately to research the mixed fermentation technics. Then fermentate Ganoderma lucidum, Monascus and kombucha in the optimum conditions, the following is the results:①After the mixed fermentation of Ganoderma lucidum and Kombucha with the optimum fermentation conditions, the production of extracellular polysaccharide up to1.37g/L, while DCW up to11.04g/L②After the mixed fermentation of Monascus and Kombucha with the optimum fermentation conditions, GABA (y-aminobutyric acid) maximum yield reached17.74mg/L, while the biomass up to15.23g/L;③Corn oil played a role on promoting the yield of GABA and EPSs in the mixed fermentation of Monascus, Ganoderma lucidum and Kombucha. When2%corn oil was added to the mixed fermentation system of Ganoderma lucidum, Monascus and kombucha under the optimum fermentation conditions, GABA and EPSs maximum yield reached19.27mg/L and1.97g/L, respectively, while biomass up to19.85g/L.