曲霉属真菌在普洱茶后发酵中的作用

The Effects of Aspergillus on the Post-fermentative Process of Pu-Er Tea

为阐明微生物在普洱茶后发酵过程中的作用及其机制,本文进行了普洱茶温湿度试验,并利用从普洱茶后发酵堆中分离鉴定的优势曲霉属真菌,进行接种试验和专用菌剂的发酵生产试验。结果提示,只有在微生物的作用下,普洱茶才具特有的感官特性,曲霉属真菌能控制后发酵的过程,改变茶叶的感官特性。曲霉属真菌的种类及组合对普洱熟茶的茶多酚组成与含量,以及没食子酸、茶氨酸、咖啡因等特征成分的含量均有显著的影响。因此,应用专用菌剂进行后发酵生产,能加快普洱茶的熟化速度,提高发酵成功率,保证产品质量的稳定性,使普洱熟茶的规范化生产成为可能。

In order to explain the effects of microorganism on the post-fermentative process of Pu-Er tea, the temperature and humidity tests, inoculation tests with several Aspergillus species, which were previously purified and identified as the preponderant microbe from the fermentative stacks of Pu-Er tea, as well as the post-fermentation tests with specially prepared microbial reagents with these Aspergillus species are carried out. The results showed that the special characteristic sense of Pu-Er tea was coming from the effects of these Aspergillus species. The specially prepared microbial reagents can not only control the post-fermentative process, but also change the characteristic sense, as well as influence to the contents of polyphenols, catechins, gallic acid, theanin and caffeine in Pu-Er tea. In addition, it could improve the riping speeds, the successful rate, as well as the quality stability of Pu-Er tea. With the specially prepared microbial reagents, a standardized industrial production of Pu-Er tea becomes possible.