黑茶渥堆(堆积发酵)过程中微生物种群的变化

Variation of the Microorganism Groups During the Pile-fermentation of Dark Green Tea

采用传统渥堆与无菌渥堆法,对黑茶初制中微生物数量及其优势菌群进行了分析。结果表明,黑茶渥堆过程中,微生物在一定温湿条件下,以茶叶为基质,进行大量繁殖,并通过其代谢活动对黑茶特征性风味的形成起着重要的作用。参与作用的主要微生物有:假丝酵母菌属(Candida)中的种类,黑曲霉(Aspergillus niger),青霉属(Penicillium)及其他少数霉菌,无芽孢短杆菌,芽孢细菌和球菌等。在渥堆过程中,叶温的升高、pH 值下降及含水量的变化,都是微生物新陈代谢活动的结果。茶坯含水量的高低对渥堆中微生物的生长发育及菌群分布有较大的影响,并间接影响到堆温、酸度等的变化,因而决定着渥堆的进程和效果。

The amount and the dominant groups of the microorganisms during thepile-fermenting process of dark green tea were analysed by means of ortho-dox and sterile pile-fermentations.Results showed that during the pile-fermenting process,the microorganisms,feeding on the substances in tea,reproduced in a great amount under the suitable temperature and humidityConditions,influencing the formation of the characteristics of dark greentea through their metabolisms.Some kinds of Candida sp,Aspergillus niger,Penicillium and a few other fungi,Nonspore bacteria,Bacllus and Coccuswere the pricipal microorganisms participating in the pile-fermentation.During the pile-fermenting process,the microbial activities resulted in therising of leaf temperature,the decreasing of pH value and the variationof leaf water content.The leaf Water content greatly influenced the growthof the microorganism and the distribution of the microorganism colony,res-ulting in the variations of leaf temperature and pH value,which furtherlyinfluenced the course and effectiveness of the pile-fermentation.