RESUMEN
To identify the microorganisms responsible for the formation of the main quality components of Qingzhuan brick tea (QZBT) during solid-state fermentation (SSF), predominant thermoduric strains were isolated from the tea leaves collected during SSF. According to their capability of releasing cellulase, pectase, protease, and polyphenol oxidase, four strains were selected as starter cultures to ferment sun-dried tea leaves during artificially inoculated SSF. According to the major enzymatic activities and quality components content (tea polyphenols, catechins, amino acids, soluble sugar, and theabrownin), it was found that Aspergillus fumigatus M1 had a significant effect on the transformation of polyphenols and Bacillus subtilis X4 could enhance the ability of bioconversion of strain M1. Strain X4 and M1 may be the core microbes responsible for developing these biochemical components of QZBT, as the values of quality components of tea leaves fermented by these two strains for 6 days was very close to that of the sample naturally fermented for 35 days in the tea factory. The results could be significant in developing industrial starters for the manufacture of QZBT and stabilizing the product quality of different batches.
RESUMEN
In total, 339 faba bean (Vicia faba L.) and 100 pea (Pisum sativum L.) accessions were screened for their ability to resist Callosobruchus chinensis L. in free choice laboratory tests. Four, 15, and 43 faba bean varieties were highly resistant, resistant, and moderately resistant to C. chinensis, respectively. Three immune, three highly resistant, and six resistant accessions were discovered among the pea germplasm. The faba bean and pea varieties presented a hundred-kernel weight reduction varied from 0.18 to 35.36% for faba bean varieties and 0 to 56.53% for pea varieties. Varieties with brown and black seed color had significantly fewer wormholes and higher C. chinensis resistance than varieties with light-color seeds. Resistance to C. chinensis showed a significant, positive correlation with catechin, total polyphenol, and γ-aminobutyric acid contents, but a significant, negative correlation with oligosaccharide content. Correlation coefficients (r) between infestation rate of faba bean and total phenol, catechin, and oligosaccharide contents were -0.9723, -0.8071, and 0.7631, respectively. The values of r for pea resistance and total phenol, catechin, and oligosaccharide content were -0.8846, -0.7666, and 0.8308, respectively. The results suggest that quality components in faba bean and pea have a great role in resistance against C. chinensis.