普洱熟茶后发酵优势菌臭曲霉的生物学特性

The Biological Characteristics of Aspergillus foetidus (Moniliaceae),a Preponderant Microbe during the Post Fermentative Process of Pu-Er Tea

为了开发普洱熟茶生产的规范技术,本文对普洱茶后发酵优势菌之一的臭曲霉的生物学特性进行了研究。结果表明,该菌株对酸碱度有广幅的适应性;在以硫酸铵或豆饼粉为氮源,玉米粉或果糖为碳源的培养基中生长迅速;培养温度以30℃最为适宜。同时,对菌落的生长规律及形态特征进行了观察与分析。研究结果为该菌株的大量培养,以及普洱茶的规范化生产技术提供了基础。

To exploit a standardized fermentative technique for producing Pu-Er tea, the biological characteristics of Aspergillus foetidus, one of the dominant strains obtained from the post-fermentative process of Pu-Er tea, was investigated. The result indicated that this fungus adapted well to a wide pH range and its optimal temperature for cultivation was about 30℃. It grew well in medium with either ammonium sulfate or soybean powder as the nitrogen source and D-fructose or corn powder as the carbon source. Moreover, the morphologic characters and the growth curve of A .foetidus were studied. This study will provide scientific guide for not only the massive culture of this microbe, but also the standardized producing process of Pu-Er tea.