普洱茶渥堆发酵过程中嗜热细菌的分离和鉴定

对普洱茶发酵全过程的茶样进行了pH检测，发现在渥堆过程中pH在前期有所下降达到4.5，中期基本趋于稳定，后期又有所回升。根据渥堆过程中高温和偏酸性的特征，采用传统培养与分子生物学方法相结合，对全过程的茶样在高温条件下进行细菌的分离、纯化及鉴定。结果发 现有大量嗜热细菌的存在，包括凝结芽孢杆菌 Bacillus coagulans，枯草芽孢杆菌 Bacillus- subtilis，地衣芽孢杆菌 Bacillus licheniformis，热嗜淀粉芽孢杆菌 Bacillus thermoamylovorans，Bacillus shackletoni，喜热噬油芽胞杆菌 Geobacillus thermoleovorans，乳酸片球菌 Pediococcus acidilactici，植物乳杆菌 Lactobacillus plantarum，等。这些嗜热细菌和嗜热真菌一起在普洱茶的发酵中起到了关键作用。

Isolation and identification of thermophilic bacteria during the pile-fermentation of Pu'er tea

pH values of Pu’er tea samples were measured during the pile-fermentation process.The study found that during the fermentation,pH decreased to 4.5 at the beginning,stabilized in the mid-term and finally increased.According to the characteristics of high temperature and acidity,combining culture-independent with molecular biology methods allowed bacteria to be isolated and identified from all the tea samples at high temperatures.The results showed the presence of a large number of thermophilic bacteria including Bacillus coagulans,Bacillus subtilis,Bacillus licheniformis,Bacillus thermoamylovorans,Bacillus shackletonii,Geobacillus thermoleovorans,Pediococcus acidilactici and Lactobacillus plantarum.These thermophilic bacteria and thermophilic fungi play a key role in the fermentation of Pu’er tea.