中文摘要：

目的揭示普洱茶发酵过程中的微生物群落结构及其与普洱茶品质形成影响关系。方法采用CTAB法提取普洱茶发酵阶段样的微生物总DNA,并进行基因扩增,基于illumina Miseq技术测序平台进行双末端测序分析,研究普洱茶发酵过程中不同层间的微生物群落结构。结果首次在普洱茶发酵过程中发现了雪黄散囊菌,且各发酵层间和各发酵阶段均有存在,但由于发酵堆温和其他优势菌群的影响,雪黄散囊菌生长随发酵进行受到了抑制。结论在普洱茶生产过程中控制发酵条件,使其有利于雪黄散囊菌的生长,并在普洱茶发酵过程中处于优势地位,从而产生特色新风味的普洱茶。

英文摘要：

Objective To reveal the microbial community structure and their influence on Pu-erh tea quality in the fermentation process of Pu-erh tea.Methods CTAB method was adopted to extract the total microbial DNA of Pu-erh tea samples during fermentation phase.The genes were amplified,and double-terminal sequencing was carried out based on illumina Miseq technology sequencing platform,so as to investigate the microbial community structure in different fermentation layers during fermentation process of Pu-erh tea.Results Eurotium niveoglaucum were found in Pu-erh tea fermentation process for the first time,and it existed in each fermentation layer and each fermentation stage.However,the growth of Eurotium_niveoglaucum was inhibited during the fermentation process,due to the impacts of heap temperature of fermentation and other dominant microbial community.Conclusion The fermentation conditions were controlled in the production process of Pu-erh tea,in order to make it conducive to the growth of Eurotium niveoglaucum,and occupy a dominant position in the fermentation process,and then a kind of Pu-erh tea with new flavor would be produced.