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Journal of Tea Science ›› 2013, Vol. 33 ›› Issue (5): 436-442.doi: 10.13305/j.cnki.jts.2013.05.003

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Application of Candida parapsilosis GPT-5-11 for Pu-erh Tea Fermentation

LI Ya-li1, BI Ming2, WEI Zhen-zhen1,3, ZHOU Hong-jie1,*   

  1. 1. Pu-erh Tea College, Yunnan Agricultural University, Kunming 650201, China;
    2. Faculty of Land Resource Engineering, Kunming University of Science and Technology, Kunming 650093, China;
    3 Yunnan ChinaTea Co. Ltd., Kunming 650200, China
  • Received:2013-01-06 Revised:2013-02-07 Online:2013-10-30 Published:2019-09-04

Abstract: Sun-dried green tea was fermented by inoculation of Candida parapsilosis GPT-5-11. HPLC analysis showed that the contents of GABA in fermented tea samples inoculated GPT-5-11 yeast were 0.3052~1.5332βmg/g, and significantly higher than that in control fermented tea samples. The content of GABA in fermented sample No. 7 was 1.5332βmg/g, and it meets the Japanese standards of GABA tea. Chemical analysis and sensory evaluation showed that the content of chemical components of samples fermented with GPT-5-11 yeast were higher than those of the controls, and have special features in aroma and color as well as the characteristics of traditional pu-erh tea.

Key words: γ-aminobutyric acid(GABA), Candida parapsilosis GPT-5-11, Pu-erh tea, fermentation

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