Abstract:

In this study, the microbial ecology and antimicrobial activity of Fuzhuan brick tea were investigated. The microbial separation and identification showed that Eurotium spp., Aspergillus spp. and Penicillium spp. were mainly responsible for the natural fermentation of Fuzhuan brick tea, and among them, Eurotium spp. was the dominant fungus. The water extract from Fuzhuan brick tea was found to have inhibitory effect on many food-borne pathogenic bacteria, especially on Bacillus cereus, Bacillus subtilis, Clostridium perfringens and Clostridium sporogenes, which displayed an ascent as the fermentation time was prolonged. This suggests the generation of metabolites able to inhibit food-borne pathogenic bacteria and spoilage bacteria during the fugal fermentation of Fuzhuan brick tea.

Key words: Fuzhuan brick tea, antibacterial activity, Erothium spp., food-borne pathogenic bacteria