普洱茶发酵过程中一种优势菌种的分离鉴定及其变化规律

Isolation and identification of a kind of dominant bacteria and its variation from puer tea in the fermentation process

摘要: 从勐海茶业发酵车间2010年发酵堆中发现一种优势菌种,经分离、纯化,观察菌种在各种培养基上的形态特征及显微镜结构,并结合DNA测序,确认该菌株为曲霉属黑曲霉种,并通过发酵跟堆实验研究该菌种在发酵过程中的变化规律。结果表明,在相同的发酵周期中,第7d黑曲霉数量最多(可达到107CFU/g),后期逐渐减少;发酵场所的使用时间越长,更有利于优势菌种的富集。

Abstract: A kind of dominant bacteria was found from the fermentation heap of Menghai Tea industry in 2010.According to the bacteria for separation and purification, the bacteria was observed by morphological characteristics and microscopic structure in a variety of medium and confirmed DNA sequencing of tested strains, it was identified as Aspergillus niger.And variation of the bacteria in the fermentation process was studied on fermentation with the heap of tests.Results showed that the number of Aspergillus niger was up to maximum at the first seven day in the same fermentation cycle (magnitude to 107CFU/g) , the late gradually reduced;with the extension of time of fermentation environment, its number was greater;at the different seasons of fermentation process, the trend of quantitative of Aspergillus niger was summer>autumn>spring>winter.