普洱熟茶后发酵加工过程中曲霉菌的分离和鉴定

Plant Diversity ›› 2006, Vol. 28 ›› Issue (2): 123-126.

普洱熟茶后发酵加工过程中曲霉菌的分离和鉴定

陈可可, 朱宏涛, 王东, 张颖君*, 杨崇仁

中国科学院昆明植物研究所植物化学与西部植物资源可持续利用国家重点实验室, 云南昆明 650204

出版日期:2006-04-25 发布日期:2014-01-17

Isolation and Identification of Aspergillus Species from the Post Fermentative Process of Pu-Er Ripe Tea

CHEN Ke-Ke, SHU Hong-Tao, WANG Dong, ZHANG Ying-Jun-*, Yang-Chong-Ren

State Key Laborat ory of Phyt ochemistry and Plant Resources in West China , K unming Insti tute of Botany ,
Chinese Academy of Sciences, Kunming 650204, China

Online:2006-04-25 Published:2014-01-17

摘要/Abstract

摘要：

从云南省易武、基诺山、普洱和昆明后发酵加工生产的普洱熟茶堆中分离到7 种曲霉菌, 分别鉴定
为: 温特曲霉烟色变种, 帚状曲霉, 具黄曲霉, 埃及曲霉, 臭曲霉, 日本曲霉原变种, 以及局限灰曲霉。
发现不同产地普洱熟茶中曲霉菌菌群的组成存在差异, 对曲霉菌在普洱熟茶生产中的作用与意义进行了初
步的讨论。

关键词: 普洱熟茶, 大叶茶, 后发酵, 曲霉菌

Abstract:

The Aspergillus flora during the post fermentative process of Pu-Er ripe tea was studied. Seven Aspergillus species,
including A1 wentii var1f umeus , A1penicilliodes , A1 aureolatus, A1 egyptiacus, A1foetidus , A1 japonicus var1japonicus
, and A1restrictus, were isolated and identified from the fermentative stacks of Pu-Er ripe tea produced from several
different places of Yunnan Province of China. It is noticed that the compositions of fungus flora in the post fermentative
process of different Pu-Er ripe tea produced from different places were different. The significance of Aspergillus species on
the production of Pu-Er ripe tea was primarily discussed.

Key words: Pu-Er ripe Tea, Camellia sinensis var1 assamica, Post fermentation, Aspergillus

中图分类号:

Q 949

陈可可, 朱宏涛, 王东, 张颖君*, 杨崇仁. 普洱熟茶后发酵加工过程中曲霉菌的分离和鉴定[J]. Plant Diversity, 2006, 28(2): 123-126.

CHEN Ke-Ke, SHU Hong-Tao, WANG Dong, ZHANG Ying-Jun-*, Yang-Chong-Ren. Isolation and Identification of Aspergillus Species from the Post Fermentative Process of Pu-Er Ripe Tea[J]. Plant Diversity, 2006, 28(2): 123-126.

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