食品与发酵工业 >

2018 , Vol. 44 >Issue 9: 15 - 21

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.017024

研究报告

基于高通量测序和可培养方法的勐海发酵普洱茶细菌多样性分析

  • 张欣 ,
  • 姚粟 ,
  • 白飞荣 ,
  • 田海霞 ,
  • 赵婷 ,
  • 马跃 ,
  • 刘海新 ,
  • 李颂 ,
  • 郝彬秀 ,
  • 王春玲
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  • 1 (中国食品发酵工业研究院有限公司,中国工业微生物菌种保藏管理中心,北京,100015)
    2 (中国茶叶有限公司,北京,102209)
硕士,工程师(姚粟教授级高级工程师为通讯作者,E-mail:milly@china-cicc.org)。

收稿日期: 2018-02-04

  网络出版日期: 2018-10-30

基金资助

北京市科技计划课题(Z161100000616012)

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Analysis on bacterial diversity in Menhai fermented Pu-erh tea by high throughput sequencing and culture method

  • ZHANG Xin ,
  • YAO Su ,
  • BAI Fei-Rong ,
  • TIAN Hai-Xia ,
  • ZHAO Ting ,
  • MA Yue ,
  • LIU Hai-xin ,
  • LI Song ,
  • HAO Bin-Xiu ,
  • WANG Chun-Ling
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  • 1(China Center of Industrial Culture Collection, China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing 100015, China)
    2(China Tea Co., Ltd., Beijing 102209, China)

Received date: 2018-02-04

  Online published: 2018-10-30

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摘要

以勐海地区百中堂茶厂发酵普洱茶为研究对象,采用高通量测序技术,并结合传统可培养方法,对普洱茶从晒青毛茶原料到发酵完成过程中9个时间节点的细菌多样性进行了研究。结果表明,普洱茶发酵过程中细菌多样性丰富。高通量测序数据分析到61个属,212个OTU,发酵前期以欧文氏菌属(Erwinia sp.)、泛菌属(Pantoea sp.)和假单胞菌属(Pseudomonas sp.)为主,而发酵中、后期芽胞杆菌属(Bacillus sp.)、葡萄球菌属(Staphylococcus sp.)、短杆菌属(Brevibacterium sp.)、考克氏菌属(Kocuria sp.)及小短杆菌属(Brachybacterium sp.)为优势菌群稳定存在。通过可培养方法,从发酵过程中分离到细菌18个属,30个种,优势菌属包括微杆菌属(Microbacterium sp.)、葡萄球菌属(Staphylococcus sp.)、小短杆菌属(Brachybacterium sp.)、考克氏菌属(Kocuria sp.)、泛菌属(Pantoea sp.)和芽胞杆菌属(Bacillus sp.)等。

关键词： 发酵普洱茶; 高通量测序; 细菌多样性

本文引用格式

张欣 , 姚粟 , 白飞荣 , 田海霞 , 赵婷 , 马跃 , 刘海新 , 李颂 , 郝彬秀 , 王春玲 . 基于高通量测序和可培养方法的勐海发酵普洱茶细菌多样性分析[J]. 食品与发酵工业, 2018 , 44(9) : 15 -21 . DOI: 10.13995/j.cnki.11-1802/ts.017024

Abstract

The fermented Pu-erh tea collected from Baizhongtang tea factory in the area of Menhai was chosen as the research object, bacterial diversity of 9 stages during the post-fermentation process from sundried green tea to Pu-erh ripe tea was studied by high throughput sequencing combined with the traditional culture method. The results showed that the bacterial diversity was rich during the fermentation. 212 OTU belonging to 61 genera were detected by high-throughput sequencing technology from the whole process of Pu-erh tea fermentation. Erwinia sp., Pantoea sp. and Pseudomonas sp. were the main genera in the early stage. However, in the middle and late stage Bacillus sp., Staphylococcus sp., Brevibacterium sp., Brevibacterium sp. Kocuria sp. and Brachybacterium sp. were the dominant microflora. 30 species belonging to 18 genera were isolated by the cultured method. The dominant genera included Microbacterium sp., Staphylococcus sp., Brachybacterium sp., Kocuria sp., Pantoea sp. and Bacillus sp..

Key words： fermented Pu-erh tea; high throughput sequencing; bacterial diversity

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