中文摘要：

对云南普洱茶渥堆发酵和发酵罐发酵过程中微生物的种类和数量变化进行了研究。结果表明：渥堆发酵过程中,分离得到的微生物类群比发酵罐发酵丰富得多。整个渥堆发酵过程中,黑曲霉数量始终处于优势地位,其次为酵母菌,细菌数目极少。黑曲霉在培养温度为37℃时,生长最旺盛,高于37℃时随着温度升高数量急剧减少;酵母属酵母和假丝酵母,均随着培养温度升高,数量逐渐增加,到60℃时数量最多,65℃时又有所减少,说明2种酵母菌都能耐受较高生长温度;其余发酵微生物均随着培养温度升高,数量急剧减少。从发酵罐发酵的普洱茶样品中共分离出了黑曲霉、灰绿曲霉、青霉、毛霉、酵母、细菌等微生物。随着温度的升高,微生物的类群和数量总体呈下降趋势。黑曲霉和毛霉的数量先增加后减少,毛霉在培养温度为50℃时是优势微生物。在发酵罐发酵过程中,微生物的多样性显著低于渥堆发酵,这可能与发酵罐是一个相对封闭的体系有关。发酵微生物多样性的差异,可能是导致发酵罐发酵的茶叶品质与渥堆发酵有显著差异的原因。

英文摘要：

Species and quantities of the dominant microbe from Yunnan pu＇er tea samples were studied during the pile-fermentation and tank fermentation process. The result showed that during the pilefermentation process, the diversities of fermented microbial populations was richer than tank fermentation. The most prominent microbe was Aspergillius niger, the second dominant microbe was Saccharomyces sp, and bacteria was less quantities. Aspergillius niger kept the optimum growth at 37 ℃, their amounts reduced sharply over 37 ℃. The quantities of Saccharomyces sp. and Candida sp. was increasing with the increase temperatures, they had the largest numbers at 60 ℃. But their amounts slightly reduced at 65 ℃. Therefore they could resistant high temperature. The other microbes reduced rapidly with the increased temperature. The microbes which were isolated from the tea samples during tank fermentation process included Aspergillius niger, Aspergillius gloucus, Penicllium sp, Mucor sp, Saccharomyces sp, Candida sp. and bacterium. The species and numbers of microbes reduced with the raised temperatures. The amounts of Aspergillius niger and Mucor sp. were first raised and then decline. Mucor sp. was the dominant species at 50 ℃. Diversity of microbe was poorer during tank fermentation process than pile fermentation. This might be caused by the relatively closed tank. The difference of fermented microbes likely might cause the various quality of pu＇er tea.