乳酸菌固态发酵提升乌牛早红茶品质研究

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中图分类号：S571.1；TS272.5文献标志码：A

文章编号：1000-3150（2026）01-76-7

Abstract：To investigate the effectofsolid-state fermentation with probiotics onthequalityimprovementofblack tea， Camellia sinensis Jiaming No.1' was used as theraw material and fermented separately using Lactiplantibacilus plantarum LPL28 and Lacticaseibacillus rhamnosus MPl08 under optimized conditions. The suitable functional strain was selected based on a comprehensive analysis of the physicochemical properties and antioxidant activityof the tea.Theresults show that，compared tothecontrol teatment，Lactiplantibacillus plantarum LPL28 treatment significantly enhanced the antioxidantcapacityof Wuniuzao black tea.The1，1-diphenyl-2-picrylhydrazyl（DPPH） radical scavenging rate，the2，2'-azino-bis（3-ethybenzothiazoline-6-sulfonicacid）radical（ABTS+）scavengingcapacityandtheferricion reducing antioxidant power （FRAP） increased by 7.6% 0 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 thearubigincontent. The ratio of theabrownins to theaflavins increased from 0.278 to1.158，efectively improving the infusioncolor. In conclusion，Lactiplantibacilus plantarumLPL28can 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.

Keywords： Wuniuzaoblack tea，solid-state fermentation，LactiplantibacillsplantarumLPL28，antioxidantactivitytea pigments， tea polyphenols， quality

益生菌是一类对宿主健康具有益作用的活性微生物，其在调节肠道菌群平衡、增强免疫及促进营养物质吸收等方面的作用已得到广泛证实。（剩余9090字）