| Sichuan Kangzhuan tea, which belongs to Sichuan South-road Tibet tea, is a specific type of tea in China, is Tibetan necessity for thousand years, with a history of heavy connotations and cultural heritage. However, many of Kangzhuan tea’s fluoride content is so high that long-term consumption caused by chronic fluorosis in Tibetan areas. There are a lot of literatures on Chemical drop of fluoride while literature on reducing fluoride by kangzhuan tea itself microbes rarely has been reported.In the article,the author took the Sichuan Kangzhuan Tea as the material, analyzed the flora and fluorine content in the pile-fermentation in the production process which was the Critical process of quality, and screening of dominant bacteria were identified for microbial defloration study provides reference.Experimental results show that:1.The correlation between the number of microbes and fluoride in the pile-fermentation process of the Sichuan Kangzhuan tea, in the early Ottawa heap,the number of the Bacteria and fungi didn’t change significantly.It showed rapid growth trend in the mld-ottawa and reached its peak (>107CFU/g), and then decline; the fluoride content in the pile-fermentation process was from749.39mg/kg to780.12mg/kg, more than the national standards for maximum levels which was300mg/kg, and the number of bacteria, mold did not Significantly related to fluoride, indicating that the ability of reducing fluoride by kangzhuan tea itself microbes was weak.2. Identification of predominant bacteria were as follows:(1) According to the bacterial colony characteristics which were separated from Sichuan Kangzhuan tea in pile-fermentation process,combined with individual morphological characteristics, to pick the predominant strains by16S rDNA sequence analysis, identified the main bacteria in Sichuan Kangzhuan tea.its morphological features were as follows:①bacteria was rod-shaped, milky white colonies, round, flat, medium or small, smooth surface, opaque, Gram-positive, have spores, identified as Bacillus sp.(GenBank number:1534570);②spherical, colonies pale color, round, flat, medium, smooth surface, opaque, Gram-positive, identified as Staphylococcus sp.(GenBank number is:1534575). (2) According to the Fungi colony characteristics which were separated from Sichuan Kangzhuan tea in pile-fermentation process,combined with individual morphological characteristics, to pick the predominant strains by ITS sequence analysis, identified the main Fungi in Sichuan Kangzhuan tea.its morphological features were as follows:(1) colony flat, large, oval or ellipse, the surface was black colonies negative brown, the texture of velvet-like mycelium diaphragm separated from conidiophore foot cell, the top capsule rounded, a row of small stems, spores round or oval, identified as Aspergillus niger (GenBank number:1534309);②colonies round or oval, the smaller, was the green texture for the carpet-like colonies on the back of the green,"broom-like branch, conidia showed a string-like arrangement of circular, identified as Penicillium sp (GenBank number:1534307);(3) colonies round or oval, the larger texture of the blanket-like, gray-green, fluffy, orange on the back brown, brown spores green, mycelium separated, top capsule multicore,stem of the conidial showing radial identified as Aspergillus fumigatus (GenBank number:1534305);④colony round, neat edge, creamy white, opaque, smooth, moist, budding, oval ascospores, identified as Debaryomyces Hansenii,(GenBank number:1534287);⑤colony round, neat edge, milky white, opaque, budding, pseudohyphae and ascospores, identified as Candida sp.(GenBank number:1534278). |
