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

doi:10.7506/spkx1002-6630-20240523-191

食品科学 ›› 2025, Vol. 46 ›› Issue (5): 124-133.doi: 10.7506/spkx1002-6630-20240523-191

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

王藤，伯年国，沙艮，卢万洋，马燕，赵明,

（1.云南农业大学食品科学技术学院，云南昆明 650201；2.云南农业大学西南中药材种质创新与利用国家地方联合工程研究中心，云南省药用植物生物学重点实验室，云南昆明 650201；3.云南特色植物提取实验室，云南昆明 650106；4.云南农业大学茶学院，云南昆明 650201）

出版日期:2025-03-15 发布日期:2025-02-07
基金资助:
国家自然科学基金地区科学基金项目（32160728；32460780）；云南省农业基础研究联合专项（202401BD070001-007）

Effect of Inoculation with Debaryomyces hansenii on the Microbial Community and Quality of Pu-erh Tea during Fermentation

WANG Teng, BO Nianguo, SHA Gen, LU Wanyang, MA Yan, ZHAO Ming,

(1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2. Key Laboratory of Medicinal Plant Biology of Yunnan Province, National-Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwest China, Yunnan Agricultural University, Kunming 650201, China; 3. Yunnan Characteristic Plant Extraction Laboratory, Kunming 650106, China; 4. College of Tea Science, Yunnan Agricultural University, Kunming 650201, China)

Online:2025-03-15 Published:2025-02-07

摘要/Abstract

摘要： 本研究利用从普洱茶中分离的汉逊德巴利酵母（Debaryomyces hansenii）PETY002接种强化发酵普洱茶（EF组）。结果表明，EF组的酵母菌落总数显著高于传统发酵（NF组）。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组相比，EF组的茶褐素和水浸出物的含量增加，而茶多酚、儿茶素类（儿茶素、表没食子儿茶素、没食子儿茶素、表没食子儿茶素没食子酸酯）以及咖啡碱的含量降低，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组中的优势真菌，德巴利酵母属（Debaryomyces）与嗜热真菌属（Thermomyces）存在相互竞争的关系。相关性分析表明，德巴利酵母属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。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，通过与其他优势微生物相互作用提高了普洱茶的品质。

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: In this study, Debaryomyces hansenii PETY002, isolated from Pu-erh tea, was used for enhanced fermentation (EF) of Pu-erh tea. The total number of yeast colonies was significantly higher in the EF group than in the natural fermentation (NF) group. Sensory evaluation revealed that the tea infusion from the EF group was darker in color, mellower in taste, and had a mushroom-like aroma. Compared with NF, EF showed an increase in the contents of theabrownins and water extracts and a decrease in the contents of tea polyphenols, catechins including catechin (C), epigallocatechin (EGC), gallocatechin (GC) and epigallocahechin-3-gallate (EGCG), and caffeine. On the other hand, there was little difference in the contents of flavonoids or amino acids. Microbial community analysis revealed that Debaryomyces was the dominant fungus in EF. Furthermore, there was a competitive interaction between Debaryomyces and Thermomyces. Correlation analysis revealed that Debaryomyces were positively correlated with theabrownins, but negatively correlated with soluble sugars and theaflavins. In conclusion, inoculation with D. hansenii PETY002 changed the diversity and composition of the microbial community during Pu-erh tea fermentation, which improved the quality of Pu-erh tea through interactions with other dominant microorganisms.

Key words: Debaryomyces hansenii; Pu-erh tea; enhanced fermentation; characteristic components; microbial communities

中图分类号:

TS272.5

王藤，伯年国，沙艮，卢万洋，马燕，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, 2025, 46(5): 124-133.

WANG Teng, BO Nianguo, SHA Gen, LU Wanyang, MA Yan, ZHAO Ming,. Effect of Inoculation with Debaryomyces hansenii on the Microbial Community and Quality of Pu-erh Tea during Fermentation[J]. FOOD SCIENCE, 2025, 46(5): 124-133.

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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

Effect of Inoculation with Debaryomyces hansenii on the Microbial Community and Quality of Pu-erh Tea during Fermentation

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