中文摘要：

从普洱茶渥堆发酵样品中分离得到一个顶头孢霉（Cephalosporium acremonium Corda）菌株,使用该菌株对灭菌的晒青毛茶进行纯菌发酵,并检测发酵前后茶叶中氨基酸、黄酮类物质、茶多酚、咖啡碱、儿茶素以及茶红素、茶黄素、茶褐素等主要风味化学成分含量的变化。结果表明,发酵过程中,顶头孢霉对茶叶主要风味化学成分和颜色的影响非常明显;发酵后茶叶中各主要功能成分的变化与渥堆混菌发酵的茶叶相似。顶头孢霉是普洱茶发酵早、中期对茶叶品质具有重要影响的菌株之一。

英文摘要：

A Cephalosporium acremonium strain was isolated from a ripe Pu-er tea samples.The sterilized raw tea was fermented with this strain.The contents of polyphenols,caffeine,theaflavins,catechins,amion acids,flavonoids,thearubigins and theabrownine from tea products were extracted and analyzed.The results show that Cephalosporium acremonium strain affected evidently the main flavour ingredients and color of Pu-er tea.Changes of the main flavour ingredients in tea by fermented with this isolate were similar with tea by mixed microorganisms.Thus,Cephalosporium acremonium is one of the most impactful microorganisms on the quality of Pu-er tea during early phase of pile fermentation