对从青砖茶发酵堆中纯化分离的主要微生物进行鉴定。采用平板梯度稀释法对发酵茶渥堆中的微生物进行纯化分离;选取1株菌株LC-2利用分子生物学手段结合形态学鉴定等方法进行分类鉴定;并用高浓度冷冻菌粉对小鼠进行灌胃试验,检测急性毒理效果;最后对菌株LC-2进行青砖茶固态模拟发酵效果验证。结果表明,真菌LC-2菌落形态与显微形态与总状枝毛霉菌（Mucor racemosus Fres）相似,分子鉴定结果与总状枝毛霉菌（Mucor racemosus Fres）同源性最近,因此确定为总状枝毛霉菌（Mucor racemosus Fres）。菌粉灌胃未见对动物造成急性毒理损害。利用该菌株发酵生产的青砖茶汤色红黄,香气甜香略青,滋味绵软略甜,与传统工艺生产的青砖茶品质无大差异。由此证明该菌株确实是参与青砖茶渥堆发酵过程的重要菌株,并可以利用于未来青砖茶自动化发酵过程。
This research had been carried out to explore the main fungi in the green brick tea fermentation heap. The fungi from Hubei green brick tea were separated and purified through gradient dilution method. One fungus was identified based on morphological characteristics and the sequence alignment of ITS gene and LSUrDNA. The mice intragastric administration was operated with the fungi as dry powder to analyze the toxicological action. In addition, the strain LC-2 was used to simulate fermentation experiment. The results indicated that, the morphological characteristics of strain LC-2 was highly similar to Mucor racemosus Fres. Phylogenetic analyses showed the similar results. No toxicological action was observed in the mice after oral administration. The simulate fermentation tea tasted sweet and soft, and the liquor color seemed reddish yellow. There was no significant difference between the quality of normal green brick tea and the simulate fermentation tea. And the strain LC-2 was proved to be the main fungus participated in the fermentation of green brick tea, which could be used in the automated production of green brick tea.
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