普洱熟茶固态发酵过程微生物的宏基因组学研究

项目名称： 普洱熟茶固态发酵过程微生物的宏基因组学研究

项目编号： No.31260197

项目类型： 地区科学基金项目

立项/批准年度： 2013

项目学科： 农业科学

项目作者： 周红杰

作者单位： 云南农业大学

项目金额： 49万元

中文摘要： 普洱茶是云南的地理标志产品，是云茶产业特色与关键组成部分。已有研究表明固态发酵是普洱茶品质形成重要工序，存在多种微生物，对普洱茶品质形成起着重要作用，但基于纯培养的研究未能完全揭示普洱茶发酵系统中微生物群落结构与变化。项目拟应用Roche 454 高通量测序技术，以普洱茶固态发酵阶段样为材料，开展普洱茶发酵过程微生物群落结构与变化的宏基因组研究。项目将在宏基因组学水平同时探明普洱茶固态发酵过程的可培养和非培养微生物的种类、数量，研究清楚普洱茶发酵过程微生物群落结构。将探明普洱茶发酵过程微生物群落的动态变化，发现发酵过程的优势微生，为应用和控制微生物控制、促进普洱茶发酵奠定基础。本项目将解答普洱茶研究、生产厂商和消费者都十分关心的问题，即普洱茶中存在哪些微生物，促进企业自身和整个普洱茶产业的健康发展，增加茶叶经济价值，发展壮大云南茶叶产业。

中文关键词： 普洱茶；微生物；固态发酵；宏基因组；紫色红曲菌

英文摘要： Pu-erh tea, the Yunnan Geographical Indication Products, is the characteristic and key components of Yunnan tea industry. Studies have shown that solid fermentation is an important process to the formation of pu-erh tea quality, there are many kinds of microorganisms and may play an important role in formation of pu-erh tea quality during the pu-erh tea fermentation. But previous studies based on the pure culture do not completely reveal the microbial community structure and change during pu-erh tea fermentation. So in this project, the microbial community structure and change during pu-erh tea fermentation is plan to analyzed using a metagenomics approach by the Roche 454 high throughput sequencing technology. Development of the project, the cultivable and uncultivable microbe will be both studied, and the microbial community structure will be demonstrated at metagenomics level. Development of the project,the dynamic change of microorganism communities duing pu-erh tea fermentation process will be discovered,and the dominant microbes will be identified. These results can provide foundation for the application and control of microbes to improve pu-erh tea fermentation. Development of this project, we can known "what species of microbes are existing during the pu-erh tea?", and give answer to pu-erh tea researche

英文关键词： Pu-erh Tea；Microorganism；Solid State Fermentation；Macro-genome；Purple Monascus