不同品种茯砖茶中势微生物的分离鉴定.docVIP

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不同品种茯砖茶中势微生物的分离鉴定.doc

不同品种茯砖茶中势微生物的分离鉴定

不同品种茯砖茶中优势微生物的分离鉴定 胡治远1,赵运林2*,刘石泉2,彭晓赟2,李燕子2,龙立平2 (1.湖南农业大学食品科技学院,湖南省,长沙市,410128;2.湖南城市学院化学与环境工程学院,湖南省,益阳市,413000;3.湖南农业大学生物科学与技术学院,湖南长沙,410128) 摘 要:从湖南地区采集的18个不同品种茯砖茶样品,采用稀释平板法分离得到18株优势菌,观察其平板形态特征与生长特征,以及在电镜下有性与无性生殖结构等特点,初步确定其中15株优势菌为散囊菌属:8株冠突散囊菌(Eurotium cristatum)、3株谢瓦散囊菌(Eurotium chevalieri)、2株肋状散囊菌(Eurotium costiforme)、1株阿姆斯特丹散囊菌(Eurotium amstelodami)和1株蜡叶散囊菌(Eurotium herbariorum);还有3株非散囊菌属优势菌为黑曲霉(Aspergillus niger)。实验结果表明茯砖茶中优势微生物存在较大差异。 关键词:茯砖茶;优势微生物;平板形态;电镜特征;鉴定分类 Isolation and identification of dominant microorganisms from different kinds of Hunan Fuzhuan tea HU Zhi-yuan1,ZHAO Yun-lin2,*,LIU Shi-quan2,PENG Xiao-yun2,LONG Li-ping2 (1. College of Chemistry and Environment Engineering, Hunan City University, Hunan Yiyang, 413000, China; 2. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;3.College of Bioscience and Biotechnology,Changsha 410128,China) Abstract:Using the flat diluted sample separation method, 18 dominant microbe were separated from the 18 different kinds of Hunan brick tea. Based on the morphological and growth characteristics in flat culture medium, sexual and asexual reproductive structure features in electron microscope, the separated 15 dominant strains were identified as Eurotium (8 Eurotium cristatum strains, 3 Eurotium chevalieri strains, 2 Eurotium costiforme strains, 1 Eurotium amstelodami strain, 1 Eurotium herbariorum strain), other isolated3 dominant strains were ascertained to be Aspergillus niger. Results showed that there was obvious difference in dominant microbe were separated from Hunan brick tea. Key words:brick tea; dominant microbe; flat shape; electron microscope features; identification classification. 1 引言 茯砖茶约在1860年前后问世[1],茯茶早期称“湖茶”;又因其功效类似于土茯苓,“茯茶”之名便来源于此,又因原料送到径阳筑制,故还被称为“径阳砖”。茯砖茶主销中国西北边疆少数民族地区,耐贮藏,便于长途运输。数百年来,茯砖茶以其独特的、不可替代的作用和功效,与奶、肉并列,成为西北各族人民的生活必需品[2]。微生物在茯砖茶的品质形成中,起着不可代替的作用[3],历来学者对茯砖茶中微生物的种名、生长特性及生物学特征均进行过一定的研究[4-10],但对于不同品种茯砖茶中占主导作用微生物的研究并不够全面,各种优势微生物与茶叶品质

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