曲霉属真菌在普洱茶后发酵中的作用  

The Effects of Aspergillus on the Post-fermentative Process of Pu-Er Tea

作　　者：陈可可[1] 张香兰[1] 朱宏涛[1] 杨崇仁[1] 张颖君[1] 

机构地区：[1]中国科学院昆明植物研究所植物化学与西部植物资源持续利用国家重点实验室,云南昆明650204

出　　处：《云南植物研究》2008年第5期624-628,共5页Acta Botanica Yunnanica

基　　金：国家科技支撑计划课题(2007BAD58B04);云南省创新办科技计划课题(2007YNCXB-01-01)

摘　　要：为阐明微生物在普洱茶后发酵过程中的作用及其机制,本文进行了普洱茶温湿度试验,并利用从普洱茶后发酵堆中分离鉴定的优势曲霉属真菌,进行接种试验和专用菌剂的发酵生产试验。结果提示,只有在微生物的作用下,普洱茶才具特有的感官特性,曲霉属真菌能控制后发酵的过程,改变茶叶的感官特性。曲霉属真菌的种类及组合对普洱熟茶的茶多酚组成与含量,以及没食子酸、茶氨酸、咖啡因等特征成分的含量均有显著的影响。因此,应用专用菌剂进行后发酵生产,能加快普洱茶的熟化速度,提高发酵成功率,保证产品质量的稳定性,使普洱熟茶的规范化生产成为可能。In order to explain the effects of microorganism on the post-fermentative process of Pu-Er tea, the temperature and humidity tests, inoculation tests with several Aspergillus species, which were previously purified and identified as the preponderant microbe from the fermentative stacks of Pu-Er tea, as well as the post-fermentation tests with specially prepared microbial reagents with these Aspergillus species are carried out. The results showed that the special characteristic sense of Pu-Er tea was coming from the effects of these Aspergillus species. The specially prepared microbial reagents can not only control the post-fermentative process, but also change the characteristic sense, as well as influence to the contents of polyphenols, catechins, gallic acid, theanin and caffeine in Pu-Er tea. In addition, it could improve the riping speeds, the successful rate, as well as the quality stability of Pu-Er tea. With the specially prepared microbial reagents, a standardized industrial production of Pu-Er tea becomes possible.

关 键 词：曲霉属 普洱茶 后发酵 

分 类 号：TS272.5[农业科学—茶叶生产加工]