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Journal of Tea Science ›› 2004, Vol. 24 ›› Issue (3): 212-218.doi: 10.13305/j.cnki.jts.2004.03.012

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

ZHOU Hong-jie1, LI Jia-hua1, ZHAO Long-fei1, Han Jun1, YANG Xing-ji2, YANG Wei2, WU Xin-zhuang3   

  1. 1. Department of Tea Science, Yunnan Agricultural University, Kunming 650201, China;
    2. Shunde Tea Factory of Kunming West-mountain, Kunming 650118, China;
    3. Tea Breeding Institute of Baoshan, Baoshan 678000, China
  • Online:2004-09-25 Published:2019-09-16

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, B2 and C etc. These microbes play direct and indirect roles on quality formation of puer tea.

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

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