接种汉逊德巴利酵母对普洱茶发酵微生物群落与品质的影响

摘要/Abstract

摘要： 摘要：开发一种有效的方法来提高普洱茶品质具有重大的科学和商业意义。本研究将从普洱茶中分离的汉逊德巴利酵母（Debaryomyces Hansenii）PETY002接种强化发酵（Enhanced Fermentation, EF）普洱茶。EF组的酵母菌落总数显著高于传统发酵（Normal Fermentation, NF）。感官审评发现，EF组茶汤颜色更深，滋味更醇厚，香气带有菌香。特征成分测定结果表明，与NF相比，EF组的茶褐素和水浸出物的含量显著增加（p ＜ 0.05），而茶多酚、儿茶素（C、EGC、GC、EGCG）以及咖啡碱的含量显著降低（p ＜ 0.05），黄酮组分和氨基酸组分差异较小。微生物群落分析表明，汉逊德巴利酵母是EF中的优势真菌，德巴利酵母属（Debaryomyces）与嗜热真菌属（Thermomyces）存在相互竞争抑制的关系。相关性分析表明，德巴利酵母属（Debaryomyces）与茶褐素呈显著正相关，与可溶性糖和茶黄素呈显著负相关（|r| ≥ 0.7，p ＜ 0.05）。综上，接种汉逊德巴利酵母强化发酵，改变了发酵微生物群落的多样性和组成，通过与其它优势微生物的相互作用提高了普洱茶的品质。

关键词: 关键词：汉逊德巴利酵母, 普洱茶, 强化发酵, 特征成分, 微生物群落

Abstract: Abstract: The development of an effective method to improve the quality of ripened pu-erh tea is of significant scientific and commercial importance. In this study, Debaryomyces hansenii PETY002 isolated from pu-erh tea was used for enhanced fermentation (EF) in pu-erh tea. The total number of yeast colonies in the EF group was significantly higher than that in the normal fermentation (NF). The sensory evaluation revealed that the tea infusion of the EF group was darker in color, mellower in taste, and had a mushroom aroma. The results of measurement of characteristic components showed that the content of theabrownins and water extracts increased significantly (p < 0.05), while the content of tea polyphenols, catechins (C, EGC, GC, EGCG), and caffeine decreased significantly (p < 0.05). Compared with NF, there was little difference between flavonoids and amino acids components in EF. Microbial community analysis revealed that Debaryomyces were dominant fungus in the EF. Furthermore, Debaryomyces and Thermomyces exhibited a competitive relationship. Correlation analysis revealed that Debaryomyces were significantly positively correlated with theabrownins, while negatively correlated with soluble sugars and theaflavins (|r| ≥ 0.7, p < 0.05). In conclusion, the inoculation of D. Hansenii PETY002 for enhanced fermentation changed the diversity and composition of the microbial community in fermentation of pu-erh tea, which improved the quality of pu-erh tea through interactions with other dominant microorganisms.

Key words: Keywords: Debaryomyces hansenii, pu-erh tea, enhanced fermentation, characteristic components, microbial communities

中图分类号:

TS272.5

王藤马燕伯年国沙艮卢万洋赵明. 接种汉逊德巴利酵母对普洱茶发酵微生物群落与品质的影响[J]. 食品科学.

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