渥堆过程中主要微生物对云南普洱茶品质形成的研究

doi:10.13305/j.cnki.jts.2004.03.012

Abstract

Abstract: The investigation on microbes during the pile-fermentation process of Yunnan puer tea shows that the main microbes are Aspergillus niger, Penicllium, Rhizopus, Aspergillus gloucus, Saccharomyces, Aspergillus terreus, Aspergillus candidus, Bacterium etc. The number of Aspergillus niger is the most among them, and it produce glucoamylase, pectinase, cellulase ect. The next is Saccharomyces. Besides it possesses rich nutrition which is helpful to human heath, enzymatic system, physiologicial active substances, the yeast can produce vitamin B₁, B₂and C etc. These microbes play direct and indirect roles on quality formation of puer tea.

Key words: Yunnan puer tea, Pile-fermentation, Microbe, Quality

CLC Number:

ZHOU Hong-jie, LI Jia-hua, ZHAO Long-fei, Han Jun, YANG Xing-ji, YANG Wei, WU Xin-zhuang. Study on Main Microbes on Quality Formation of Yunnan Puer Tea during Pile-fermentation Process[J]. Journal of Tea Science, 2004, 24(3): 212-218.

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Study on Main Microbes on Quality Formation of Yunnan Puer Tea during Pile-fermentation Process

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