黑曲霉及其与普洱茶品质关系研究进展  

Advanced in Aspergillus niger&Its Relationship with Quality of Puer Tea

作　　者：周才碧 张敏星[1] 蒋陈凯 黄亚辉[1] 陈文品[1] 

机构地区：[1]华南农业大学园艺学院茶叶科学系,广东广州510642

出　　处：《微生物学杂志》2014年第2期88-91,共4页Journal of Microbiology

基　　金：国家自然科学基金(31270725)

摘　　要：近年来,黑曲霉菌的研究受到了国内外大量学者的重视,并取得了一系列新进展,这些进展主要集中在:黑曲霉的分离鉴定方法;黑曲霉发酵生产多酚氧化酶、果胶酶和纤维素酶等酶类的机理;黑曲霉对普洱茶色泽、滋味和香气的影响等方面。文章集中对近年来黑曲霉及其与普洱茶品质形成相关的研究进展作简要综述,以期为黑曲霉在普洱茶中研究利用提供一定的参考。A large number of scholars both home and abroad attach great importance to study Aspergillus niger,and a series of progress has made in recent years.These progress are isolation and identification of A.niger,mechanisms of enzyme production by it such as polyphenoloxidase,pectinase,cellulase,etc,effects on Puer tea coloration,taste,aroma and others.Research progress on A.niger and its relationship with the quality of Puer tea are briefly summarized in this article,for reference on researches and utilizations of A.niger in Puer tea.

关 键 词：黑曲霉 普洱茶 酶类 品质关系 

分 类 号：Q946[生物学—植物学]