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Advances on the Research of Fungi in Pu-erh Tea

  • ZHAO Zhenjun ,
  • LIU Qinjin
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  • 1. College of Horticulture and Landscape Architecture, Yangtze University, Jingzhou 434023, China;
    2. College of Food Science, Southwest University, Beibei 400716, China

Received date: 2013-08-27

  Revised date: 2013-11-09

  Online published: 2019-09-03

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

Cite this article

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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