普洱茶渥堆发酵过程中益生菌群的研究

Research on Beneficial Microbes in Pile Fermentation of Pu-erh Tea

研究以云南普洱毛茶为原料,通过控制发酵的温度和湿度来进行普洱毛茶的快速渥堆发酵,在发酵过程中分离普洱茶中的益生菌群.通过对普洱茶渥堆过程中微生物的种类、数量变化和形态特征的研究表明:主要微生物有根霉属.发酵前期根霉数量始终处于优势地位,细菌类数目次之、酵母属较少,在发酵后期分离到黑曲霉、灰绿曲霉.

Yunnan raw Pu-erh tea, through controlling the temperature and the humidity, is taken as a raw material to carry out fast pile-fermentation. Beneficial microbes are separated in the due process. The microbes＇ species, variation of quantity and shape characteristics are then studied. It is found out that the main microbes are rhizopus. In the starting time the number of rhizopus is great among them, the second is bacterium and the least is saccharomyces. Aspergillius niger and aspergillius glaucus are separated in the end of the fermentation.