Method for detecting dynamic changes of specific thermophilic microbial community of Pu-erh tea during pile fermentation process

Abstract

The invention discloses a method for detecting dynamic changes of a specific thermophilic microbial community of Pu-erh tea during pile fermentation process by utilizing a real-time fluorescence quantitative PCR (polymerase chain reaction) technology. According to the method, a culture-free method in molecular biology and the real-time fluorescence quantitative PCR technology are combined, and the method comprises the following steps of: directly extracting total DNA (deoxyribonucleic acid) from thalli of fermented Pu-erh ripe tea, then detecting the copy number of specific fragments in the total DNA of a sample through the fluorescence quantitative PCR technology and further extrapolating the dynamic changes of the specific thermophilic microbial community of the Pu-erh tea at different stages during the pile fermentation process. The method disclosed by the invention has the advantages of strong detection specificity and high sensitivity; and according to the method disclosed by the invention, an experimental result can be obtained within a shorter period of time, workload and working time can be greatly reduced, the experimental result is genuine and believable, an action mechanism of microorganisms during the fermentation process is effectively revealed, and a scientific foundation is further laid for solving the basic theoretical problem of high-temperature pile fermentation of the Pu-erh tea and improving a fermentation process.

Description

technical field [0001] The invention relates to a method for detecting the population dynamic change of specific high-temperature bacteria in the fermentation process of Pu'er tea by using real-time fluorescent quantitative PCR technology, and belongs to the field of microbial detection. Background technique [0002] Pu'er tea is a famous historical tea unique to Yunnan. It is a product made from the large-leaf sun-dried green tea from Yunnan as raw material through long-term natural post-fermentation or rapid artificial fermentation. The large-leaf sun-dried green tea is what we commonly call raw tea in the market now; the product obtained after fermentation is commonly known as cooked tea. After the finished product, it can continue to undergo a natural aging process, and has the unique quality of getting better and better with age. Fermentation is the key to making modern Pu-erh cooked tea. [0003] The heaping process of Pu-erh tea is actually a high-temperature ferment...

AI Technical Summary

Problems solved by technology

In view of the fact that microorganisms play a very important role in the formation of Pu-erh tea quality during the fermentation process of Pu-erh tea, and the cultivation, detection and separation methods of normal-temperature and medium-temperature microorganisms cannot truly reflect the real situation of high-temperature microorganisms in the fermentation process of Pu-erh tea. To truly interpret the fermentation mechanism of Pu-erh tea piles, it is urgent to establish a set of related scientific testing systems and methods

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