摘要
为了分析不同地区紧压茶中的真菌、细菌群落多样性分布,以广西六堡茶和重庆沱茶为材料,提取茶叶样品的总DNA,利用高通量测序技术进行ITS和16S rDNA测序和分析。结果表明,广西六堡茶和重庆沱茶中的微生物群落结构相差较大。重庆沱茶中的真菌物种丰富程度和均匀程度高于广西六堡茶,而广西六堡茶的细菌物种丰富程度和均匀程度要高于重庆沱茶。广西六堡茶真菌的优势菌为Blastobotrys;重庆沱茶真菌的优势菌为纤孔菌属(Bjerkandera)、青霉属(Penicillium)、德巴利酵母属(Debaryomyces)。广西六堡茶细菌的优势菌为鞘脂单胞菌属(Sphingomonas)、Saccharopolyspora、乳球菌属(Lactococcus)、乳杆菌属(Lactobacillus);重庆沱茶细菌没有明显的优势菌群。研究结果初步显示不同种类的紧压茶微生物群落不同,且多样性会存在差异。
The microorganisms in compressed teas can vary significantly.The microbial communities in Guangxi Liubao and Chongqing Bowl teas were compared to illustrate the vast differences and for quality and shelf-life improvements on the products.To determine the microbial diversity,total DNAs were extracted from the teas for ITS and 16S rDNA identifications using the high-throughput sequencing technology.The results showed that the fungi and bacteria in the teas differed in both abundance and taxonomy.The species and homogeneity of the fungi in Chongqing Bowl tea were greater than those in Guangxi Liubao tea,but those of the bacteria were the opposite.Blastobotrys was a major fungal genus found in Guangxi Liubao tea;whereas,Bjerkandera,Penicillium,and Debaryomyces in Chongqing Bowl tea.The prevailing bacteria existed in Guangxi Liubao tea included Sphingomonas,Saccharopolyspora,Lactococcu,and Lactobacillus,but none stood out in Chongqing Bowl tea.
作者
杨雅焯
汪迎
李辉
庄静
YANG Ya-zhuo;WANG Ying;LI Hui;ZHUANG Jing(College of Horticulture,Nanjing Agricultural University/Tea Science Research Institute,Nanjing,Jiangsu 210095,China)
出处
《茶叶学报》
2019年第3期93-98,共6页
Acta Tea Sinica
基金
国家自然科学基金(31870681)
关键词
广西六堡茶
重庆沱茶
高通量测序
多样性
微生物
Guangxi Liubao tea
Chongqing Bowl tea
high-throughput sequencing technology
diversity
microorganisms
