Screening And Fermentation Characteristics Of A Tea-degrading Strain

Tea contains a large number of medicinal and health components, such as polyphenols, polysaccharides, theaflavin, caffeine and theanine, and it is one of the most valuable plant materials. The amount of tea residue, as by-products of tea consumption, is considerable every year in our country. And there is no doubt that throwing tea residue away will not only influence the environment, but also waste the resources. Therefore, recycling and reusing tea residue resources has already become a requirement of the era development.This research screened a tea-degrading strain by using the medium with tea residue as carbon source. This strain could degrade tea residue almost entirely in 72 h, which was confirmed by SEM observation.Strain CY-1 was indentified as a short-rod gram-negative bacterium by morphology identification, Acinetobacter sp. by 16 SrDNA sequencing, constructing system development tree and physiological and biochemical tests. The strain was named as Acinetobacter baumannii CY-1.Strain CY-1 grew best when cultured at 30 ℃, initial pH 6~7, inoculum 1% with sucrose as carbon source and yeast extract powder as nitrogen source. Strain CY-1 could degrade tea residue with cellose, lactose and galactose as carbon sources, but couldn’t with glucose, sucrose and maltose. And the strain could degrade tea residue well with yeast extract powder, peptone and beef extract as nitrogen sources. This research could provide references for microbial degradation of tea and extraction of active ingredients by fermentation.