5种成品普洱茶中微生物的分离及其产酶特性研究

生物工程

食 品 科 技

FOOD SCIENCE AND TECHNOLOGY

年 第 卷 第 期

5种成品普洱茶中微生物的分离及其

产酶特性研究

董文明，谭 超，付晓萍，李凌飞*

(云南农业大学食品科学技术学院，昆明 650201)

摘要：对5种不同产地、种类、年份的普洱茶饼微生物进行分离，并对其进行产酶特性研究。结果表明，5种普洱茶饼所含微生物种类及含量具有一定差异性，熟茶中黑曲霉和酵母高于生茶，细菌含量低于生茶。普洱熟茶中主要微生物数量关系，黑曲霉>酵母>细菌。相同培养条件下普洱熟茶中分离得到的酵母菌、细菌开始生长的时间要晚于黑曲霉，生长速度也慢于黑曲霉。普洱茶中不同微生物虽产酶特性不同，但具有一定共性。黑曲霉产淀粉酶、纤维素酶、蛋白酶、果胶酶，酵母菌产淀粉酶、蛋白酶、果胶酶，细菌只产淀粉酶、蛋白酶。关键词：普洱茶；微生物；培养基；产酶特性

中图分类号：TS 272.5+4 文献标志码：A 文章编号：1005-9989(2013)06-0022-04

Enzyme production characteristics and isolation of microorganism from

ve kinds of Pu’er tea

DONG Wen-ming, TAN Chao, FU Xiao-ping, LI Ling-fei*

(Faculty of Food Science and Technology, Yunnan Agricultural University, Kunming 650201)

Abstract: We discussed the five different of origin, kinds, year of pu’er tea’s microorganism separation and carried on the enzyme production characteristics research in this paper. The results showed that the ve kinds of pu’er tea with different microbial kind and content had certain difference on some degree. The amount of the aspergillus and the yeast in matured tea was higher, meanwhile the bacteria content was lower than raw tea. This could be seen that the main microbe of the quantity relationship in matured pu’er tea was: aspergillus>yeast>bacteria. Under the condition of the same training, the isolated yeast and bacteria from the matured pu’er tea had began to grow later and slower than aspergillus. To conclude that the different kinds of microbe in enzyme of pu’er tea productive characters were different, but they still had the certain character in common. Aspergillus products amylase, cellulose enzyme, protease and pectinase. Yeast products amylase, protease and pectinase. Bacteria only products amylase and protease.Key words: Yunnan pu-erh tea; microorganism; culture medium; enzyme production charaeteristic

云南普洱茶是以云南省一定区域内的云南大

收稿日期：2012-12-15 *通讯作者

作者简介：董文明(1973—)，男，副教授，研究方向为食品科学。

叶种晒青毛茶为原料，经过固态发酵加工成的散

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