普洱茶发酵过程中不同层间细菌群落结构研究
目的 揭示普洱茶发酵过程中不同层间细菌群落结构及优势细菌。方法 实验样品为大理南涧无量山系晒青毛茶原料及发酵阶段茶样与出堆茶样。通过运用16SrDNA技术对普洱茶发酵过程中不同层间的细菌群落结构及优势细菌进行研究。结果 普洱茶发酵过程中细菌多样性丰富, 茶堆的上、中、下3层主要细菌群落结构组成相似, 包含欧文氏菌属、无色杆菌属、芽孢杆菌属、类芽孢杆菌属、鞘氨醇杆菌属、短杆菌属、葡萄球菌属等7个菌属。其中欧文氏菌属、鞘氨醇杆菌属在整个发酵过程中不同层间所占比例都相对较高。检测的7个主要菌属在发酵14、28、42 d不同时期各层间所占比例变化较大。结论 普洱茶发酵过程中不同层间细菌群落结构及优势菌存在明显差异。
Objective To reveal the bacteria community structure among different layers and the dominant bacteria colony in the process of Pu’erh tea fermentation. Methods The experimental samples were Sun-dried green tea materials in Dali Nanjian Wuliang Mountain and tea samples during fermentation stages and out of piles. The bacteria community structure among different layers and the dominant bacteria colony in the process of Pu’erh tea fermentation were studied by the technology of 16S rDNA. Results The bacterial diversity was rich in the process of Pu’erh tea fermentation, and the main bacteria community structure in the 3 layers, including upper, middle and lower layers, was similar. There were 7 kinds of bacterial genus, such as Erwinia, Achromobacter, Bacillus, Paenibacillus, Sphingobium, Brevibacterium, and Staphylococcus, etc. The proportion of Erwinia and Sphingobium was relatively high among different layers in the fermentation process. The proportions of the 7 main species of microorganism among each layer were greatly changed at different periods of the 14, 28, and 42 d of fermentation. Conclusion There are obvious differences between the bacteria community structure among different layers and the dominant bacteria colony in the process of Pu’erh tea fermentation.
标题：普洱茶发酵过程中不同层间细菌群落结构研究
英文标题：Research on bacterial community structure between different layers of Pu’erh tea fermentation
作者：
王辉 云南农业大学普洱茶学院
任丽 云南农业大学普洱茶学院
李亚莉 云南农业大学普洱茶学院
骆爱国 云南农业大学普洱茶学院
肖伟 云南大学微生物研究所
崔晓龙 云南大学微生物研究所
周红杰 云南农业大学普洱茶学院
中文关键词:普洱茶,细菌群落结构,16S rDNA,不同层间,
英文关键词:Pu’erh tea,bacterial community structure,16S rDNA,the different layers,
发表日期：2015-03-11
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