普洱茶渥堆发酵过程中细菌种群的分离与分子鉴定  

Isolation and Molecular Identification of the Bacterial Colonization during the Pile Fermentation Process of Pu-erh Tea

作　　者：姚静[1] 陈迪[1,2] 郑晓燕[1] 王云[1] 

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]云南大学省部共建云南省生物资源保护与利用重点实验室,云南昆明650091

出　　处：《安徽农业科学》2013年第6期2667-2668,2671,共3页Journal of Anhui Agricultural Sciences

基　　金：云南农业大学博士启动基金项目(A2002157)

摘　　要：[目的]对普洱茶渥堆发酵过程中的细菌进行分离、纯化和鉴定。[方法]采用传统培养方法与分子生物学方法相结合,对普洱茶渥堆发酵各阶段的细菌进行了分离、纯化及鉴定。[结果]试验表明,普洱茶渥堆发酵各阶段的细菌包括了芽孢杆菌、克雷伯氏菌、鞘氨醇杆菌、短杆菌、红球菌、假单胞菌、鲍曼不动杆菌7个种类,其中芽孢杆菌所占比例远大于其他细菌,处于绝对优势地位。[结论]研究可为研制普洱茶高效发酵剂、缩短发酵时间、改善普洱茶品质,以及实现普洱茶清洁化和产业化生产提供一定的理论依据。[Objective] To isolate,purify and identify bacteria during Pu-erh Tea pile fermentation process.[Method] The bacteria colonization was isolated from Pu-erh Tea in the pile fermentation process and investigated by using molecular biological methods.[Result] The results showed that there are 7 species of bacteria including Bacillus,Klebsiella pneumoniae,Sphingomonas bacteria,Brevibacterium,Rhodococcus,Pseudomonas,Acinetobacter baumannii and so on.The proportion of Bacillus cereus which located in a dominant position is much larger than other bacteria.[Conclusion] The study can provide theoretical basis for producing efficient leaven,shortening fermentation time,improving Pu-erh Tea quality,and realizing clean and industrialization production of Pu-erh Tea.

关 键 词：普洱茶 渥堆发酵 细菌 分子鉴定 

分 类 号：S571.1[农业科学—茶叶生产加工]