普洱茶发酵过程中菌落特征及风味的变化  

Changes of Colony Characteristics and Flavor during Fermentation of Pu-Erh Tea

作　　者：杨瑞娟 於莉军 何珺 王桥美 彭文书 赵苗苗 付庭锦 严亮 YANG Ruijuan;YU Lijun;HE Jun;WANG Qiaomei;PENG Wenshu;ZHAO Miaomiao;FU Tingjin;YAN Liang(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;College of Tea(Pu'er),West Yunnan University of Applied Sciences,Pu'er 665000,China;Pu'er Institute of Pu-Erh Tea,Pu'er 665000,China)

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]滇西应用技术大学普洱茶学院,云南普洱665000 [3]普洱茶研究院,云南普洱665000

出　　处：《食品科技》2024年第7期94-102,共9页Food Science and Technology

基　　金：云南农业大学科研启动基金项目(KY2022-54);云南省普洱市思茅区茶叶产业科技特派团项目(202104BI090008);云南省茶产业技术体系茶综合利用项目(2017KJTX007);滇西应用技术大学茶产品创新与资源综合利用科技创新团队项目(2021KYPT0002)。

摘　　要：为探究普洱茶渥堆发酵不同阶段的微生物多样性及风味变化,明确普洱茶不同阶段品质的差异,文章采用平板涂布分离技术和测序技术,对普洱茶渥堆发酵不同阶段的细菌进行培养和分子鉴定,并通过电子鼻对茶品质进行了判定。结果表明:发酵过程中茶叶含水量在持续降低,p H值维持在4.5~5.0且发酵温度均高于48℃,克雷伯氏菌(Klebsiella pneumoniae)、苏黎世肠杆菌(Enterobacter turicensis)、产气肠杆菌(Enterobacter aerogenes)和植物乳杆菌(Lactobacillus plantarum)为发酵过程中的优势菌种,且随着发酵的进行数量均有所减少。电子鼻测定结果发现茶叶风味在发酵前期变化较大,随着发酵时间的增加茶汤的香气成分由发酵前期的苯类、氢化物、氨类转变为甲基类、醇类、醛酮类。相关性分析发现水分含量及菌落总数与香气成分均呈显著负相关,与优势菌属微生物数量呈显著正相关。研究结果明确了渥堆发酵中细菌群落结构的多样性,还分离获得了大量细菌菌种资源,可为传统发酵工艺改进、人工接种发酵普洱茶以及开发普洱茶新产品提供菌种资源和理论指导。In order to investigate the microbial diversity and flavor changes at different stages of Pu-erh tea fermentation,and to clarify the differences in the quality of Pu-erh tea at different stages,this paper adopted the plate coating separation technology and sequencing technology to culture and molecularly identify the bacteria at different stages of Pu-erh tea fermentation,and to determine the quality of the tea through the electronic nose.The results of the study showed that the water content of the tea leaves decreased continuously during the fermentation process,the pH value was maintained at around 4.5–5.0and the fermentation temperature was higher than 48℃.Klebsiella pneumoniae,Enterobacter turicensis,Enterobacter aerogenes and Lactobacillus plantarum were the main bacteria in the fermentation process,and their numbers decreased with fermentation.The results of the electronic nose analysis showed that the flavor of tea leaves changed a lot in the pre-fermentation period,and with the increase of fermentation time,the aroma composition of tea broth changed from benzene,hydride and ammonia in the prefermentation period to methyl,alcohol,aldehydes and ketones.Correlation analysis revealed that the moisture content and colony total were significantly negatively correlated with the aroma composition,and significantly positively correlated with the number of microorganisms of dominant genera.The present study clarified the diversity of bacterial community structure in pile fermentation,and also isolated and obtained a large number of bacterial strain resources,which can provide strain resources and theoretical guidance for the improvement of the traditional fermentation process,artificial inoculation fermentation of Pu-erh tea,and the development of new products of Pu-erh tea.

关 键 词：细菌群落 普洱茶 发酵 聚合酶链反应变性梯度凝胶电泳 定量实时聚合酶链反应 电子鼻 

分 类 号：TS272.54[农业科学—茶叶生产加工]