普洱茶中主要微生物的研究

Initial Study of Main Microbes in Puer Tea

对云南七子饼茶中主要微生物的种类及数量进行研究.实验结果表明,霉菌数量最多,可达1.03×106个/g,其次为细菌,数量可达3.0×105个/g,酵母未检出;霉菌主要为黑曲霉、产黄青霉、灰绿曲霉以及根霉,其中黑曲霉居多,占霉菌总数的80%(质量分数);鉴定出1种革兰氏阴性菌和4种阳性菌,其中数量占优势的阳性菌为枯草芽孢杆菌.

The kinds and quantity of microbes in Yunnan qizi tea cakes were studied in this paper. The result shows：the maximum microbe is mould,and its amount can achieve 3.0×10^6/g;the next is bacterium, and its amount can achieve 3.0×10^5/g, and yeast was not found. There are Aspergillus niger, Penicilium chrysogenum, Aspergillus gloucus and Rhizopus in puer tea. In the four moulds, Aspergillus niger is most, and its amount is 80 % of all moulds. One Gram negative bacterium and four Gram positive bacteria were identified in puer tea, and the amount of Bacillus subtilis is most in Gram positive bacteria.