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Journal of Tea Science ›› 2011, Vol. 31 ›› Issue (4): 371-378.doi: 10.13305/j.cnki.jts.2011.04.007

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Isolation and Identification of Thermophilic Fungi during the Fermentation of Puer Tea

YANG Rui-juan1, LU Jie1*, YAN Liang2, YANG Liu-xia2, LI Chen-chen1, JIANG Shu1, SHENG Jun3*   

  1. 1. Beijing University of Chemical Technology/Life Science and Technology college, Beijing 100029, China;
    2. China Pu’er Tea Research Institute, Puer 665000, China;
    3. Yunnan Agricultural University, Kunming 650201, China
  • Received:2011-01-26 Revised:2011-03-03 Online:2011-08-15 Published:2019-09-09

Abstract: Thermophilic fungi were isolated and identificated by the method of sequencing during traditional fermentation of puer tea. Sampling were carried out every day. Many types of microorganisms including thermophilic fungi were purified and Identified. Isolated thermophilic fungi were cultured at different temperatures and different pH, the growth state of thermophilic microorganisms were observed. This article showed a comprehensive analysis of microorganisms during the fermentation of puer tea, and identified the isolated microorganisms using molecular biology method. Thermophilic microorganisms which play an important role during the fermentation were discovered, it laid the foundation to reveal the mechanism of Puer tea fermentation at high temperature.

Key words: Puer tea, fermentation, thermophilic fungi

CLC Number: