CAJ | 학술논문

微生物对咖啡碱有降解作用，可应用于低咖啡碱茶叶生产。以普洱茶渥堆分离鉴定出的黑曲霉、青霉菌、酵母菌等真菌为接种微生物，以咖啡碱唯一营养物质培养基、晒青毛茶、茶汤和咖啡碱PDB液态培养基为试验材料探索发酵过程中嘌呤碱含量与微生物的关系。结果表明：3种真菌均能部分降解咖啡碱，可可碱含量稳定，酵母菌发酵中茶叶碱含量大幅度升高，增幅可达最初的23．45倍，在黑曲霉茶叶、PDB液态培养基发酵中，茶叶碱含量有所上升，增幅与咖啡碱存在形式有关，青霉菌对咖啡碱代谢影响较小，仅在PDB液态发酵中茶叶碱含量有所上升。由此可见酵母菌对咖啡碱代谢影响较大，黑曲霉居中，青霉菌最小；咖啡碱、可可碱、茶叶碱在嘌呤碱代谢中存在相关性。
미생물대가배감유강해작용，가응용우저가배감다협생산。이보이다악퇴분리감정출적흑곡매、청매균、효모균등진균위접충미생물，이가배감유일영양물질배양기、쇄청모다、다탕화가배감PDB액태배양기위시험재료탐색발효과정중표령감함량여미생물적관계。결과표명：3충진균균능부분강해가배감，가가감함량은정，효모균발효중다협감함량대폭도승고，증폭가체최초적23．45배，재흑곡매다협、PDB액태배양기발효중，다협감함량유소상승，증폭여가배감존재형식유관，청매균대가배감대사영향교소，부재PDB액태발효중다협감함량유소상승。유차가견효모균대가배감대사영향교대，흑곡매거중，청매균최소；가배감、가가감、다협감재표령감대사중존재상관성。
Some microorganisms can degrade caffeine, so they can be exploited in low-caffeine tea processing.Many species of fungi were isolated and identified during pu-erh tea pile fermentation, such as Aspergillus niger, penicillium and saccharomycetes. These fungi were inoculated on various media, and the relationships between these fungi and purine base content in tea in fermenta-tion process were explored. The results indicated that these three species of fungi all could degrade caffeine partly, and the content of theobromine was relatively stable.The content of theophylline was sharply enhanced during the fermentation by saccharomycetes, be-ing 23.45 times that of the control.The content of theophylline increased to some extent during sun-drying tea fermentation and caf-feine PDB liquid-state fermentation by Aspergillus niger, and its increment was related to the existence form of caffeine.Penicillium had little influence on caffeine metabolism in tea, and the content of theophylline somewhat rose only during PDB liquid-state fer-mentation.In conclusion, saccharomycetes had the greatest effect on caffeine metabolism, followed by Aspergillus niger.There existed correlations among caffeine, theobromine and theophylline in the metabolism of purine base.