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茶叶科学 ›› 2016, Vol. 36 ›› Issue (2): 160-168.doi: 10.13305/j.cnki.jts.2016.02.006

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茯砖茶发花微生物生物学特性研究

赵仁亮, 谭吉慧, 卢秦华, 吴丹, 朱旗*   

  1. 湖南农业大学茶学教育部重点实验室,国家植物功能成分利用工程技术研究中心,湖南 长沙 410128
  • 收稿日期:2015-09-23 出版日期:2016-04-15 发布日期:2019-08-23
  • 通讯作者: *,1965994459@qq.com
  • 作者简介:赵仁亮,男,博士研究生,主要从事茶叶加工及功能成分化学研究。
  • 基金资助:
    国家自然科学基金(31571802)、湖南省教育厅重点项目(14A066)

Biological Characterization of Fungi Involved in Fu Brick Tea Fermentation

ZHAO Renliang, TAN Jihui, LU Qinhua, WU Dan, ZHU Qi*   

  1. Key Lab of Education Ministry for Tea Science, Hunan Agricultural University, National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China
  • Received:2015-09-23 Online:2016-04-15 Published:2019-08-23

摘要: 在探明湖南省冬夏两季茯砖茶发花期间真菌种群的生长特性及演替规律的基础上,试验对分离鉴定的27株真菌微生物开展了不同培养基、碳源、氮源、温度等生物学特性研究,探讨不同菌株菌丝生长及产孢的情况。结果表明,所有的发花微生物均能在茶汁培养基上生长,在不同碳、氮源的培养基上以单糖、二糖和有机氮源为碳、氮源的培养基上菌丝生长较快且利于产孢,发花微生物生长的最适温度为25~30℃,超过30℃或低于25℃将会抑制生长。但不同发花微生物个体之间又存在着一定差别,表明不同季节茯砖茶发花微生物的种类和演变规律与发花微生物自身的生物学特性存在着紧密联系。

关键词: 茯砖茶, 发花微生物, 生物学特性

Abstract: It was assessed that the growth characteristics and succession rules of fungi involved in the fermentation of Fu brick tea during the winter and summer seasons in Hunan Province, China. 27 fungal strains were isolated and identified, and it was investigated that the growth and sporulation on different media, different carbon and nitrogen sources, and under different temperatures. The results showed that all fungi were able to grow on culture medium containing tea juice. Mycelium grew faster and were more prone to spore production in culture media with monosaccharides or disaccharides as the carbon source and organic nitrogen as the nitrogen source. The optimum growth temperature ranged at 25-30℃ for most fungi. The temperature higher than 30℃ or lower than 25℃ inhibited the growth of fungi. However, there were some differences between strains, it meant the different stain and succession rules of fungal strains during Fu brick tea fermentation in different seasons were closely related to the biological characteristics of fungi.

Key words: Fu brick tea, microorganisms related to fermentation, biological characteristics

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