普洱茶发酵过程中真菌群落结构的变化分析.pdf

2012 Vol.31 No．1 · · Serial No．238 China Brewing 122 Research Report 普洱茶发酵过程中真菌群落结构的变化分析 1 1 2 2 1 2 张 阳，赵树欣*，梁慧珍，李 巍，赵腾飞，李长文 （1.天津科技大学生物工程学院，天津 300457 ；2.天津天士力集团有限公司 食品研究所，天津 300410） 摘 要：该文通过变性剂法提取普洱茶样品中微生物的基因组DNA作为模板，以真菌的通用引物扩增18S rDNA的NS31/Glol 区，再 将PCR产物用变性梯度凝胶电泳进行分析，通过对DGGE 图谱的统计分析和18S rDNA序列分析研究普洱茶发酵过程中真菌群落结构 的组成和演变规律。研究结果表明：普洱茶不同发酵阶段的真菌多样性呈现出一定差异和变化趋势，黑曲霉（Aspergillus niger）在整 个发酵过程中占有优势地位，此外还包括酿酒酵母（Saccharomyces cerevisiae）和光孢青霉（Penicillium glabrum）。 关 键 词：普洱茶；真菌；多聚酶链反应-变性梯度凝胶电泳分析；18S rDNA 中图分类号：TS201.3 文献标识码：A 文章编号：0254-5071 （2012）01-0122-03 Changes of fungal community in Puer tea fermentation 1 1 2 2 1 2 ZHANG Yang , ZHAO Shuxin *, LIANG Huizhen , LI Wei , ZHAO Tengfei , LI Changwen ( 1.College of Bioengineering, Tianj in University of Science Technology, Tianj in 300457, China; 2.Food Research Institute, TASLY Co., Ltd., Tianj in 3004 10, China) Abstacte: Taking the genomic DNA of Puer tea as the template for PCR. The target NS31/Glol region of 18S rDNA sequences were amplified by uni- versal primers of fungi, and then the amplication were used for DGGE analysis. The dynamic changes in fungal community during the fermentation of Puer tea were show in the DGGE profiles and the results of 18S rDNA sequences. The results of the study were as follows, some differences and changes trend of fungal diversity occurred in different fermentation stages, and Aspergillus niger, Saccharomyces cerevisiae and Penicillium glabrum were dominant strains. Key words: Puer tea;