普洱茶中真菌研究进展

doi:10.13305/j.cnki.jts.2014.03.001

摘要/Abstract

摘要： 普洱茶后发酵过程中真菌的参与使普洱茶具有独特的品质,本文对普洱茶后发酵过程中真菌的种类、真菌对普洱茶品质形成的影响及其安全性研究作了综述。

Abstract: During the process of Pu-erh tea post-fermentation, fungal action plays an important role in forming its specific flavor and taste. This paper summarizes the fungal colonization, the effect of fungi on the quality of Pu-erh tea and also introduces the safety of fungi.

Key words: Pu-erh tea, fungi, quality, safety

中图分类号:

赵振军, 刘勤晋. 普洱茶中真菌研究进展[J]. 茶叶科学, 2014, 34(3): 205-212. doi: 10.13305/j.cnki.jts.2014.03.001.

ZHAO Zhenjun, LIU Qinjin. Advances on the Research of Fungi in Pu-erh Tea[J]. Journal of Tea Science, 2014, 34(3): 205-212. doi: 10.13305/j.cnki.jts.2014.03.001.

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