渥堆过程中主要微生物对云南普洱茶品质形成的研究

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

对云南普洱茶渥堆过程中的微生物研究表明:主要微生物有黑曲霉(Aspergillus niger)、青霉属(Penicllium)、根霉属(Rhizopus)、灰绿曲霉(Aspergillus gloucus)、酵母属(Saccharomyces)、土生曲霉(Aspergillus terreus)、白曲霉(Aspergillus candidus)、细菌类(Bacterium)。其中黑曲霉最多,它能产生葡萄糖淀粉酶、果胶酶、纤维素酶等;酵母次之,除它本身含有极丰富的对人体有益的营养物质、丰富的酶系统和生理活性物质外,酵母菌还能代谢产生维生素 B1、B2、、维生素 C[1]等物质。这些微生物对普洱茶品质形成都直接或间接地起作用。

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.