一款10年陈熟普洱茶中可培养微生物的分离鉴定.pdf

196 2011, Vol. 32, No. 15 食品科学 ※生物工程 一款10年陈熟普洱茶中可培养微生物的 分离鉴定 彭喜春，于 淼 (暨南大学食品科学与工程系，广东广州 5 10632) 摘 要：在贮存过程中微生物的种类和数量对普洱茶的品质有很大影响。本实验用4 种不同的选择性培养基对一款 10 年陈熟普洱茶中的微生物进行选择性培养和计数；不同的微生物菌落被分离，并用显微镜进行形态观察和初步 3 鉴定，根据细菌的16 S rRNA 进行分类。结果表明：该款普洱茶的细菌总数为4.3 ×10 CFU/g；霉菌数约为20CFU/g ， 未发现该普洱茶中存在酵母和放线菌；根据菌落形态分离到的7 株细菌都是革兰氏阳性菌，分别属于5 个种，即 枯草芽孢杆菌(Bacillus subtilis) 2 株、解淀粉芽孢杆菌(B. amy loliquef aciens) 1 株、地衣芽孢杆菌(B . L ichen if orm is) 2 株、嗜热芽孢杆菌(B . sp orothermodurans) 1 株和B . shackletonii 1 株；用显微镜进行的形态观察鉴定只分离到两种 霉菌，即黑曲霉(Asp erg illus nig er)和产黄青霉(P enicillium chry sog enum) 。 关键词：陈熟普洱；细菌；霉菌；鉴定 Isolation and Identification of Culturable Microorganisms in a 10-Year-Old Fermented Pu-erh Tea PENG Xi-chun ，YU Miao (Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China) Abstract ：It has been known that microbial species and quantity have a great influence on the quality of Pu-erh tea during its storage. In this study, four types of selective media were used to culture microorganisms in a 10-year-old fermented Pu-erh tea. The colonies of microorganisms than can grow in each medium were counted. Then , microbial isolation and morphological identification under a microscope were performed. 16S rRNA sequence analysis was used for further identification. The results showed that the total bacterial count in the 10-year-old fermented Puer tea was approximately 4 .3 ×103 CFU/g and the mold count was roughly20 CFU/g. Neither yeast nor actinomycete was obse