茯砖茶生产过程中微生物动态变化及优势菌鉴定  

Dynamic Microbial Changes of Fuzhuan Brick Tea during Processing and Identification of Dominant Fungi

作　　者：胡治远[1,2] 刘素纯[2] 赵运林[1] 李罗明[2] 刘石泉[1] 李燕子[1] 

机构地区：[1]湖南城市学院化学与环境工程学院,湖南益阳413000 [2]湖南农业大学食品科技学院,湖南省发酵食品工程技术研究中心,湖南长沙410128

出　　处：《食品科学》2012年第19期244-248,共5页Food Science

基　　金：湖南省科技厅重大研究项目(2009NK2004);湖南省高校产学研合作示范基地产业化项目(11CY003;11CY004)

摘　　要：从益阳茶厂有限公司茯砖茶生产线上取得不同工艺流程的茶叶样本,通过稀释平板培养跟踪其微生物种群动态变化过程,同时分离纯化样品中优势微生物"金花菌",并对其进行有性型和无性型的诱导培养,通过光学显微镜、电子显微镜观察其形态特征及18S rDNA序列分析,对该菌株进行分类鉴定。结果表明:渥堆期间主要的微生物为酵母、黑曲霉、青霉与根霉,"金花菌"数量较少,但压砖后进入到发花阶段逐渐成为茯砖茶内的主导微生物;通过对"金花菌"的形态学与分子鉴定最终将其确认为冠突散囊菌(Eurotiμm cristatμm)。Fuzhuan brick tea samples collected from a production line of Yiyang Tea Factory Co. Ltd. at different stages of production was tracked for variations in microbial populations by plate dilution method. Meanwhile the dominant fungus ＂Jinhua＂ was purified from them, and its sexual and asexual spores were cultivated inductively for morphological observations under light and electron microscopes and 18S rDNA analysis. Moreover, taxonomic identification of this strain was carried out. During the pile-fermentation process, the dominant microbes were yeast, Aspergillus, Penicillium, and Rhizopus rather than ＂Jinhua＂ fungus. However, ＂Jinhua＂ fungus progressively became dominant during its growth stage after tea was compressed into bricks. Based on its morphological characteristics and 18S rDNA sequence, the fungus was identified as Eurotilμm cristatlμm.

关 键 词：茯砖茶 微生物 种群动态 冠突散囊菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]