普洱茶发酵产茶多糖菌株的筛选与鉴定  

Screening and identification of a strain capable of producing tea polysaccharide from pu-erh tea fermentation

作　　者：王洪振[1] 马存强[1,2] 任小盈[1] 王潘[1] 周斌星[1,3] 

机构地区：[1]云南农业大学龙润普洱茶学院,云南昆明650201 [2]昆明大朴茶业有限公司,云南昆明650224 [3]安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《食品工业科技》2017年第7期156-160,170,共6页Science and Technology of Food Industry

基　　金：紫鹃茶树调控花色苷生物合成的MBW转录因子复合体研究(C161104);保山市名优绿茶加工工艺研制开发

摘　　要：以不同阶段的普洱茶发酵样为实验材料进行真菌的分离纯化,将分离纯化出的优势真菌在理想条件下和自然状态下分别进行茶叶接种发酵,筛选出产茶多糖的优势菌。结果表明,在普洱渥堆发酵中共分离纯化出22株菌株,其中5株菌株在渥堆发酵的不同阶段频繁检出,可用于接种发酵实验。在接种发酵中,茶多糖均有显著增加(p<0.05)。其中PEZJ-1菌株提高茶多糖含量最为显著,在理想条件下和自然状态下的接种发酵中茶多糖含量分别达到23.57%和27.85%。通过菌落形态、分生孢子显微特征、18S r DNA序列,对PEZJ-1进行鉴定,确定该菌株为Aspergillus niger(Gen Bank登录号为JX863374),属于曲霉属。在普洱茶渥堆发酵中接种外源微生物能显著提高茶多糖含量,Aspergillus niger能大幅度提高茶多糖含量,为茶多糖的开发应用提供了微生物菌种。With samples from different stages of pu-erh tea fermentation as experimental material, fungi were isolated and purified.The isolated strains were conducted tea single strain fermentation under ideal condition and inoculated fermentation to screen out a dominant strain capable of increasing tea polysaccharides.The results showed that 22 strains were isolated and purified from pu-erh tea solid-state fermentation,5 dominant strain used in inoculated fermentation were high frequency in pu-erh tea.During the fermentation by isolated strains, tea polysaccharides increased significantly （p 〈 0.05 ）.Especially in fermentation inoculated by PEZJ-1, tea polysaccharides increased most obviously and reached 23.57% and 27.85% under ideal condition and inoculated fermentation, respectively. Based on the colonial morphology, conidium microscopic characteristics and 18S rDNA gene sequence,the strain of PEZJ-1 was identified as Aspergillus niger.Therefore,in pu-erh tea solid-state fermentation, exogenous inoculation could improve tea polysaceharides significantly.And Aspergillus niger enhanced tea polysaceharides by a wide margin, which provides the microbial strain for the development of tea polysaccharides.

关 键 词：茶多糖 普洱茶 筛选 鉴定 黑曲霉 

分 类 号：TS201.3[轻工技术与工程—食品科学]