为提高普洱茶的品质,将酿酒酵母(Saccharomyces cerevisiae)P002分不同阶段接种于晒青茶中进行强化发酵。结果表明,经第四翻强化接菌发酵后,感官审评时,香气、甜味和厚重感的数值增加,酸味数值降低;其茶多酚、茶褐素和可溶性糖含量显著高于传统自然发酵及其他阶段强化接菌发酵样(P＜0.05),没食子儿茶素、儿茶素、表儿茶素、儿茶素没食子酸酯、花旗松素、杨梅素、木犀草素、山奈酚、鞣花酸、咖啡碱和茶碱的含量显著高于传统自然发酵(P＜0.05)。真菌内转录间隔区(internal transcribed spacer,ITS)扩增子测序发现,在强化发酵中酵母目的相对丰度较自然发酵高,而散囊菌目、柔膜菌目和盘菌目的相对丰度较低。对照样的真菌菌落数最少,为4.9×104 CFU/g,接入酵母菌后S1为7.8×105 CFU/g。因此,接种酿酒酵母P002进行的强化发酵通过与其他微生物的协同作用改变普洱茶中茶叶的特征成分,从而提高普洱茶的感官品质。
To improve the quality of Pu-erh tea, Saccharomyces cerevisiae P002 was inoculated in sun-dried tea leaves to enhanced fermentation of Pu-erh tea.Results showed that the scores of aroma, sweetness, and thickness increased, while the scores of acidities decreased in sensory evaluation.The contents of tea polyphenols, thearubigins, and soluble sugar were significantly higher than those of traditional natural fermentation and other stages of enhanced inoculation fermentation (P<0.05).The contents of gallocatechin, catechin, epicatechin, catechin-3-gallate, taxifoliol, myricetin, luteolin, kaempferol, ellagic acid, caffeine, and theophylline were significantly higher than those of traditional natural fermentation (P<0.05).The fungus internal transcribed spacer (ITS) amplicon sequencing found that although S.cerevisiae P002 become the dominant fungus in enhanced fermentation and the microbial communities in enhanced fermentation were changed.To be specific, the relative abundances of Saccharomycetales were higher in enhanced fermentation and the relative abundances of Eurotiales, Helotiales and Pezizales were lower in natural fermentation.The number of fungal colonies in the control group was 4.9×104 CFU/g and those in S1 was 7.8×105 CFU/g.Therefore,enhanced fermentation by inoculating S.cerevisiae P002 changed the characteristic components of tea through the synergistic effect with other microorganisms, to improve the sensory quality of Pu-erh tea.
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