Microbial Community Structure and Change during Solid Fermentation of Pu-erh Tea
Polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) was used to separate the bacterial 16S rRNA and fungal 18S rRNA PCR products,and DGGE profiles were applied to analyze the bacterial and fungal community structures and their changes during the fermentation of Pu-erh tea.Dominant DNA bands on the DGGE gels were recovered and cloned into E.coli,and the targeted clones were sequenced.Based on the blasted nucleotide sequences,bacterial 16S rRNA and fnngal 18S rRNA Neighbor-Joining phylogenetic trees were constructed.The results suggested the difference in microbial community structure between tea pile surface and inner was not obvious.Bacterial and fungal populations revealed a rapid increase after the second fermentation stage,and the structures of bacterial and fungal communities exhibited a significant change as fermentation time was prolonged.At the last stage of the fermentation process,the microbial communities were steady; and Aspergillus niger was the dominant species at the early stage and Bacillus and Arxula adeninivorans were the dominant ones at the late stage.
国家科技期刊平台
NSTL
万方数据
维普
