六堡茶渥堆过程中优势酵母菌的分离与鉴定

The Isolation and Identification of the Dominant Yeast of Liu-Pao Tea During Pile-Fermentaion

为研究梧州六堡茶渥堆发酵过程中优势真菌的种类,本研究采用常规培养计数方法检测梧州某茶厂渥堆过程中的真菌动态变化,同时纯化分离优势酵母菌,通过生化反应和DNA测序技术鉴定该优势酵母菌。研究表明:在六堡茶渥堆发酵过程中,酵母菌为优势种群,酵母菌数量在第二次翻堆达到整个渥堆过程的最高峰,比霉菌数量高出一个数量级。鉴定表明:六堡茶渥堆发酵过程中优势酵母菌(命名为LBC-F-11)为Arxula adeninivorans,对茶叶成份转化及风味形成起着重要作用。本研究可以为六堡茶渥堆发酵研究及工艺改进提供理论依据。

For the investig ation of fungal species of Wuzhou Liu-Pao tea during the pile-fermentation, we test dynamic quantitative variation of fungi in the tea samples from a factory in Wuzhou by routine culture method along the pile-fermentation, while we isolate, purify and finally identify the dominant strains by the means of biochemical reaction and DNA sequencing technology. Our studies show that yeast is the dominant strain during the pile-fermentation, and the numbers of yeast reach the peak of the whole process of pile-fermentation, which is an order of magnitude higher than the number of mold. It suggests that yeast（called after LBC-F-11） which is the dominant strain during the pile-fermentation refers to Arxula adeninivorans and it plays an important role in the tea constituent biotransformation and flavor formation. This study can provide theoretical basis for pile-fermentation and technology improvement of Liu-Pao tea.