Zhou Binxing, Ma Cunqiang, Ren Xiaoying, Xia Tao, Zheng Chengqin, Liu Xiaohui
College of Long Run Pu-erh Tea Yunnan Agricultural University Kunming China.
Kunming Dapu Tea CO., LTD Kunming China.
Food Sci Nutr. 2020 Apr 13;8(5):2501-2511. doi: 10.1002/fsn3.1543. eCollection 2020 May.
Storage environment caused the difference between Jinhua Pu-erh tea (JPT) and General Pu-erh tea. In this study, fungal flora and chemical compositions were analyzed. The results showed that storage environment caused significant ( < .05) differences of theaflavins (TF), theabrownins (TB), tea polyphenols (TP), and water-soluble sugars (WSS), and a highly significant ( < .01) difference of thearubigins (TR). , , , and were isolated from Pu-erh teas and identified based on colony characteristics and ITS, β-tubulin, and calmodulin gene sequences, respectively. , , and were dominant fungi in JPT and generated macroscopic yellow cleistothecia after a long-term storage. Correlation analysis showed that dominant fungi exhibited significantly ( < .05 or < .01) positive or negative corrections with TF, TB, TP, WSS, TR, and gallic acid. This study revealed dominant fungi including , and and their effects on given chemical compositions.
储存环境导致了金华普洱茶（JPT）与一般普洱茶之间的差异。在本研究中，对真菌菌群和化学成分进行了分析。结果表明，储存环境导致茶黄素（TF）、茶褐素（TB）、茶多酚（TP）和水溶性糖（WSS）存在显著差异（P<0.05），茶红素（TR）存在极显著差异（P<0.01）。分别从普洱茶中分离出、、、和，并根据菌落特征以及ITS、β-微管蛋白和钙调蛋白基因序列进行鉴定。、和是JPT中的优势真菌，长期储存后会产生肉眼可见的黄色闭囊壳。相关性分析表明，优势真菌与TF、TB、TP、WSS、TR和没食子酸表现出显著（P<0.05或P<0.01）的正相关或负相关。本研究揭示了包括、和在内的优势真菌及其对特定化学成分的影响。
