普洱茶中功能性微生物的筛选及其对普洱茶感官品质的影响  

Screening of functional microbes from Pu- erh tea and their effects on the sensory quality of Pu-erh tea

作　　者：冯玲然 王强[1] 罗玮[1] 余晓斌[1] 

机构地区：[1]江南大学生物工程学院工业生物技术教育部重点实验室,江苏无锡214122

出　　处：《生物加工过程》2015年第2期93-97,102,共6页Chinese Journal of Bioprocess Engineering

基　　金：江苏省高校优势学科建设工程(111-2-06)

摘　　要：普洱茶的渥堆发酵过程是以晒青毛茶的内含成分为基础,在微生物分泌的胞外酶及湿热作用下,发生一系列化学变化,最终形成普洱茶独特的风味。采用稀释涂布法,根据产酶微生物的特性,经过固体平板初筛和液体茶汤培养基复筛,从普洱茶中分离得到若干株产酶菌株,并从中挑选优良菌株接种普洱茶固体发酵,考察其对普洱茶感官品质的影响。经分子生物学鉴定,D13-16为米曲霉(Aspergillus oryzae),相似度为98.62%;GJ-02为米根霉(Rhizopus cryzae),相似度为98.57%;XW-10和DF-03均为黑曲霉(Aspergillus niger),相似度分别为99.10%和99.92%。结果表明:普洱茶香气的形成主要与蛋白酶产生菌有关,DB-16发酵后香气评分达到31分(对照28,总分40);汤色主要受多酚氧化酶产生菌的影响,DF-03发酵后汤色评分达到19分(对照12,总分20);而这四种功能性微生物均在不同程度上促进了普洱茶滋味的形成。The fermentation of Pu-erh tea is a series complex chemical reaction by enzymes produced by fungi to convert chemical component of sun-dried green tea leaves,to generate unique Pu-erh flavors.In this study,we isolated some functional microbes from Pu-erh tea.After molecular identification,main microbes DB-16 and GJ-02 are identified as Aspergillus oryzae and Rhizopus oryzae,respectively; DF-03 and XW-10 are Aspergillus niger.Then these strains were inoculated to Pu-erh tea fermentation to study their effects on sensory quality of Pu-erh tea.The results show that Pu-erh tea＇s aroma is mainly connected with proteinase-producing strain with anaroma score of 31（control 28,total score 40） after inoculating DB-16; the liquor color is mainly affected by polyphenol oxidase-producing strain with a liquor color score of 19（control 12,total score 20） after inoculating DF-03.All of these strains stimulated the development of Pu-erh tea＇s aroma and color.

关 键 词：普洱茶 筛选 微生物 酶 感官品质 

分 类 号：TS272.5[农业科学—茶叶生产加工]