固态培养对普洱熟茶后发酵过程中优势菌日本曲霉原变种生长的影响  

Effects on Growth in Solid Culture of Aspergillus japonicus Saito var. japonicus, a Preponderant Microbe during the Post Fermentative Process of Pu-Er Ripe Tea

作　　者：朱宏涛[1,2] 陈可可[1] 王东[1] 杨崇仁[1] 李元[2] 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,昆明650204 [2]云南农业大学资源与环境学院,昆明650201

出　　处：《天然产物研究与开发》2009年第B05期46-50,85,共6页Natural Product Research and Development

摘　　要：本文通过不同碳原、氮原、pH值和温度的实验，对普洱熟茶后发酵优势菌之一的日本曲霉原变种的生物学特性进行研究。同时，对菌落的生长规律及形态特征进行了观察与分析。结果表明，该菌株对酸碱度有广幅的适应性；在硝酸钠或硫酸铵为氮源，麦芽糖或玉米粉为碳源的培养基中生长迅速；培养温度以30℃最为适宜。研究结果为该菌株的大量培养，以及普洱茶的规范化生产技术提供了基础。As a preliminary study to understand the fermentative process of Pu-Er tea, the investigation on biological characteristics of Aspergillus japonicus Saito var. japonicus, one of the dominant strains during the post-fermentation process of Pu-Er tea,was conducted by experiments of different carbon source, nitrogen source, pH value and temperature. At the same time ,the morphologic characters and the growth rules of this strain were observed. Result indicated that this fungus adapted well to a wide pH range and the optimal culture temperature was about 30 ℃. The result also showed that A.japonicus Saito var.japonicus was able to grow well in the medium with either ammonium sulfate or sodium nitrate as the nitrogen source and maltose or corn powder as the carbon source. The study will provide scientific guide for the massive culture of this microbe as well as the standardization of Pu-Er tea producing technique.

关 键 词：固态培养 普洱熟茶 日本曲霉原变种 生长温度 培养基 

分 类 号：R285[医药卫生—中药学] Q58[医药卫生—中医学]