四川黑茶渥堆发酵不同时期细菌群落结构与多样性  

Bacterial Community Structure and Diversity in Different Periods of Sichuan Dark Tea

作　　者：严宽[1] 李翔宇 张建 王玉洁 刘思岑 Manzar Abbas 李俊强 YAN Kuan;LI Xiangyu;ZHANG Jian;WANG Yujie;LIU Sicen;Manzar ABBAS;LI Junqiang(Faculty of Agriculture,Forestry and Food Engineering,Yibin University,Yibin,Sichuan 644000,China)

机构地区：[1]宜宾学院农林与食品工程学部,四川宜宾644000

出　　处：《宜宾学院学报》2023年第12期38-43,共6页Journal of Yibin University

基　　金：宜宾市科技计划项目(2022NY010)。

摘　　要：应用高通量测序技术探究四川黑茶渥堆细菌群落结构的变化及其优势菌群情况.聚类数据分析得到2948个操作分类单元(OTU),分为42门、98纲、247目、461科、1052属、1888种.肠杆菌属在渥堆发酵过程中的YC(第0天)、W1(第8天)和W2(第16天)等早期阶段占优势;而中期W3(第24天)阶段则是假单胞菌占优势;在黑茶品质形成的关键阶段W4阶段(第32天)中能观察到最高的细菌多样性,益生菌(如芽孢杆菌、乳杆菌、双歧杆菌和糖多孢菌等)数量上也有显著的增加.The high-throughput sequencing technology was used to explore bacterial diversity in Sichuan dark tea at each spe-cific stage of piling.Analysis of cluster data reveals 2948 operational taxonomic units,which are divided into 42 phyla,98 classes,247 orders,461 families,1,052 genera,and 1,888 species.Certain members of the family Enterobacteriaceae are dominant at early stages of fermentation YC,W1,and W2;Pseudomonas at middle stage W3;and the highest bacterial diversity is observed at the fi-nal quality-determining stage W4.Noticeably,probiotics,such asBacillus,Lactobacillus,Bifidobacterium,and Saccharopolyspora are also significantly higher at the quality-determining stage W4.

关 键 词：四川黑茶 渥堆发酵 细菌多样性 高通量测序 

分 类 号：S571.1[农业科学—茶叶生产加工]