为建立普洱茶传统渥堆发酵微生物菌种库,改善普洱茶传统发酵工艺,开发新的普洱茶产品,本试验采用传统培养技术、分子生物学测序技术对茶原料(SC)、不同发酵阶段茶样(JC)、发酵空间空气(KQ)和发酵地面(DM)的可培养微生物进行分离培养、纯化、鉴定,并对SC、JC、KQ和DM中的可培养微生物种类的异同进行网络关系分析。结果表明,普洱茶发酵过程中可培养的细菌多样性较真菌丰富,分离到细菌14种,分布于2个门,9个属,Bacillus sp. 的微生物种类较多。真菌12种,分布于3个门,6个属,Aspergillus sp.和Arxula sp. 的微生物种类较多。发酵茶样与茶原料中的可培养微生物种类相似性较大,与发酵环境中可培养微生物的种类相似性较小。
In order to establish the library of pile fermented microorganisms for Pu-erh tea, improve traditional fermentation technology and develop new products of Pu-erh tea, the culturable microorganisms in tea raw materials(SC), fermentation tea samples(JC), fermentation space air(KQ) and fermentation ground(DM) were isolated, purified and identified by traditional culture technology and molecular biological sequencing technology. The differences and similarities of culturable microorganisms in SC, JC, KQ and DM were analyzed. The results showed that the diversity of culturable bacteria was more abundant than that of fungi during the fermentation of Pu-erh tea. Fourteen species of bacteria were isolated, which were distributed in two phyla, nine genera, and Bacillus sp. had the most bacteria species. Twelve species of fungi were isolated, which were distributed in three phyla, six genera, Aspergillus sp. and Arxula sp. had the most fungus species. The culturable microorganisms in SC was more similar with JC than that in KQ and DM.
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