黑茶微生物研究: 从群落组成到安全分析

Microbial research on black tea: the community composition and food safety analysis

中文关键词:  茯砖茶  康砖茶  普洱茶  六堡茶  微生物

英文关键词:Fu Brick tea  Kang Brick tea  Pu-Er tea  Liupao tea  microbes

中文摘要:

      形成黑茶主要品质特征的渥堆(或发花)工艺中的微生物来源于自然环境, 不同地区黑茶的微生物多样性存在较大差异, 为探讨黑茶微生物群落特征, 本文综述了近年来国内外黑茶微生物方面的研究结果、黑茶微生物群落组成及安全分析。结果表明, 曲霉属(Aspergillus)、青霉属(Penicillium)和散囊菌属(Eurotium)是黑茶微生物群落主要的组成部分, 曲霉属真菌存在于黑茶加工的各个环节, 青霉属真菌在初制渥堆过程中极少检出, 但普遍存在于贮存环节。采用宏基因组技术对普洱茶渥堆样进行研究发现, 细菌是其微生物群落的主要部分, 细菌与普洱茶品质特别是其功能成分的关系需要进一步研究。黑茶产品食源性细菌毒素风险极低, 虽然存在大量真菌, 但黑茶在安全仓储下极少检出真菌毒素, 正规厂家生产的黑茶产品是相对安全的。

英文摘要:

      Microorganism in the process of pile-fermentation (or Fahua-fermentation) which form the main quality of dark tea come from natural environment, and there are great differences in microbial diversity in different areas of dark tea. This article summarized several international research results of the microbial diversity in dark tea recently, microbial community and safety analysis in order to discuss on the microbial community characteristics of dark tea. The results showed that, Aspergillus, Penicillium and Eurotium mainly composed of microbial communities in dark tea. Aspergillus fungi presented in all aspects of the dark tea processing, and Penicillium fungi was rarely found during the beginning of pile fermentation process, but widespread in storage. The sample of Pu-er tea in pile fermentation were investigated by metagenomic technology, which found that bacteria was the main part of microbial, so it was necessary to further study on the relationship of bacteria and the quality of Pu-er tea, especially its functional components. The health risk of foodborne bacteriotoxin in dark tea products was rarely. Although there were a large number of fungi, mycotoxin was detected rarely in dark tea which was stored safely, so there was no need to worry about drinking dark tea produced by regular manufacturers.