天然发酵茯砖茶微生物菌群及抗菌特性研究.pdfVIP

※生物工程 食品科学 2010, Vol. 31, No. 21 293 Microbial Population and Antibacterial Activity in Fuzhuan Brick Tea ZHANG Hao 1,2 ，LI Hua3, * ，MO Hai-zh en2 (1. College of Food Science and Engineering, Northwest AF University, Yangling 7 12 100, China ； 2. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China ； 3. College of Enology, Northwest AF University, Yangling 7 12 100, China) 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 ., Asp ergillus 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 p erf ringens and Clostridium sp orogenes, 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 天然发酵茯砖茶微生物菌群及抗菌特性研究 1,2 3 , 2 张 浩 ，李 华 * ，莫海珍 ( 1.西北农林科技大学食品科学与工程学院，陕西杨凌 7 12 100 ；2 .河南科技学院食品学院，河南新乡 453003 ； 3.西北农林科技大学葡萄酒学院，陕西杨凌 7 12 100) 摘 要：对天然发酵茯砖茶的微生物菌群以及抗菌活性进行研究。微生物分离和鉴定结果表明：曲霉、青霉和 散囊菌是天然发酵茯砖茶的主要微生物，其中散囊菌是真菌发酵过程中的优势菌种。发酵茶水