小青柑茶中霉菌的分离与鉴定研究

Study on Isolation and Identification of Mould in Xiaoqinggan Tea

小青柑茶是以青柑和普洱为原料制成的新式茶产品,其口感融合了柑果的清新和普洱的醇香,深受广大消费者的喜爱,但易被霉菌等微生物污染。本文采用传统微生物培养和聚合酶链式反应(Polymerase Chain Reaction,PCR)对小青柑茶中霉菌污染状况进行研究。结果表明,在25个小青柑茶样品中,7个样品的霉菌数量为11~35CFU·g^(-1),其他样品的霉菌检出量小于10CFU·g^(-1)。PCR技术和ITSrDNA分析结果显示,小青柑茶中的优势霉菌主要为曲霉属和青霉属。本次研究结果可为小青柑茶中霉菌检控技术的开发以及储存条件的优化提供参考。

Xiaoqinggan tea is a new type of tea product made from Qinggan and Puer tea.Its taste blends the freshness of orange fruit and the mellow aroma of Puer tea,which is deeply loved by the majority of consumers.However,there is a risk of contamination by microorganisms such as mould.This study investigated the contamination status of mould in Xiaoqinggan tea using traditional microbial culture and polymerase chain reaction(PCR)techniques.The results showed that the amount of mould in 7 of 25 samples was 11 CFU·g^(-1) to 35 CFU·g^(-1),while mould was less than 10 CFU·g^(-1) in other samples.Additionally,PCR and ITS rDNA analysis identified dominant moulds in Xiaoqinggan tea belonging to Aspergillus and Penicillium.These findings provide insights for developing control technologies against mold and optimizing storage conditions for Xiaoqinggan tea.