|
|||||
|
|
| 六堡茶渥堆过程中微生物种群变化的研究 | |
| 引用本文： | 温志杰,石荣强,何勇强,吴平,盘宝进,梁斯雅.六堡茶渥堆过程中微生物种群变化的研究[J].安徽农业科学,2012,40(2):1009-1011. |
| 作者姓名： | 温志杰 石荣强 何勇强 吴平 盘宝进 梁斯雅 |
| 作者单位： | 1. 广西大学生命科学与技术学院,广西南宁530004;梧州出入境检验检疫局,广西梧州543002 2. 广西梧州茶厂,广西梧州,543002 3. 广西大学生命科学与技术学院,广西南宁,530004 4. 梧州出入境检验检疫局,广西梧州,543002 5. 广西出入境检验检疫局技术中心,广西南宁,530028 |
| 摘 要： | 目的]分析六堡茶渥堆发酵中微生物的变化。方法]选取梧州茶厂老发酵车间中的茶样为研究对象,检测其大规模生产茶堆上、中、下3层在整个渥堆过程中的细菌、酵母、霉菌的数量,探究其变化规律。结果]细菌、酵母和霉菌的最大数量分别为4.2×108、2.2×108和1.5×107 cfu/g。从加水发酵开始后,各类微生物迅速增长直至在第1次翻堆前又急剧减少。尔后,第1次翻堆至渥堆结束,上层的细菌、酵母、霉菌数量始终占据优势,中层的数量均为最劣势。渥堆车间与车间外空气中存在大量霉菌,其数量在整个渥堆过程中相对稳定,车间外空气的霉菌比车间内的种类多而数量少。结论]六堡茶的渥堆发酵中存在着数量巨大的细菌、酵母、霉菌,上、中、下各层的微生物数量差异较大。 |
| 关 键 词： | 六堡茶 渥堆 微生物种群 数量变化 |
Research on Variation of Microbial Communities of Liupao Tea during Pile Fermentation |
|
| Institution: | WEN Zhi-jie et al(College of Life Science and Technology,Guangxi University,Nanning,Guangxi 530004) |
| Abstract: | Objective] The study aimed to analyze the variation of microbial communities of Liupao tea during the pile fermentation.Method] The tea samples in the old fermentation workshop of Wuzhou Tea Factory were selected as the research object,the number of bacteria,yeast and mold in the upper,middle and lower layer of the tea pile in the large-scale production during the whole process of pile fermentation were detected and their change rule was explored.Result] The largest number of bacteria,yeast and mold were 4.2×108,2.2×108 and 1.5×107 cfu/g,resp.Since the fermentation with adding waster,all the microbial were increase rapidly until the first pile-turning and then were reduced rapidly.The quantity of microbial in the upper-layer of the tea pile always took advantage and that in the middle-layer was the most in the disadvantage from the first pile-turning to the end of the pile fermentation.The large mold existed in the air in and out of the workshop and their quantity maintained a steady level during the whole pile fermentation.The mold in the air out of the workshop contained more species but less quantity.Conclusion] There were a huge quantity of bacteria,yeast and mold in the pile fermentation of Liupao tea and their quantity in the upper,middle and lower layer had a greater difference. |
| Keywords: | Liupao tea Pile fermentaion Microbial community Quantity variation |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |