天然发酵茯砖茶微生物菌群及抗菌特性研究

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。发酵茶水提物的抑菌实验显示，茯砖茶的浸提物对一些食品致病菌有抑制作用，尤其是对一些芽孢形成菌如蜡状芽孢杆菌、枯草芽孢杆菌、产气荚膜梭菌和生孢梭菌具有抑制作用，抑菌能力随发酵时间的延长而增强。提示在茶叶真菌发酵过程中，能够产生抑制食品致病菌和腐败菌的代谢物质。

Microbial Population and Antibacterial Activity in Fuzhuan Brick Tea

In this study, the microbial ecology and antimicrobial activity of Fuzhuan brick tea were investigated. The microbial separation and identification showed that Eurotium spp., Aspergillus 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 perfringens and Clostridium sporogenes, 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.