广东陈香茶渥堆发酵过程中优势微生物群系的演变

The Evolution of Dominant Microbial Populations in the Guangdong Chenxiang Tea during Pile-Fermentation Process

对具有地方特色的黑茶品种——广东陈香茶渥堆发酵过程中的优势微生物群系演化进行研究,结果发现其优势种群为黑曲霉(Aspergillus niger)、灰绿曲霉(A.gloucus)、产黄青霉(Penicillium chrysogenum)、近平滑假丝酵母(Candida parapsilosis)、根霉(Rhizopussp.)和木霉(Trichoderma sp.)。开潮渥堆开始发酵时,以产黄青霉为主,占47.9%～91.9%。黑曲霉繁殖迅速,在发酵中、后期其占绝对优势(83.1%～97.9%)。开潮渥堆时茶堆的含水量对微生物种群演化有显著影响,当其含水量30%～35%时,黑曲霉和酵母的生长繁殖较含水量20%～25%时快。通过水分调控微生物群系,可以达到提高陈香茶品质的目的。

Guangdong Chenxiang Tea is a special black tea of Guangdong province.The dominant microbial populations in the Guangdong Chenxiang Tea were studied.The results showed Aspergillus niger,A.gloucus,Penicillium chrysogenum,Candida parapsilosis,Rhizopus sp.and Trichoderma sp.were the dominant fungi species during pile-fermentation process.P.chrysogenum accounted for 47.9%~91.9% of the total number of fungi colonies in the beginning of pile-fermentation,but A.niger grew rapidly and become the absolutely dominant species and accounting for 83.1%~ 97.9% in the late period of fermentation process.The water content had a significant effection on the evolution of microbial populations,reasonably high levels（30%~35%） of moisture promoted the growth and reproduction of A.niger and Candida parapsilosis,so the microbial populations can be controlled by control of water content so as to improve quality of Chenxiang tea.