黑茶加工中微生物作用的研究

Research Progress of Microbiology Mechanism of Dark Tea

六堡茶、普洱茶、茯砖茶等同属黑茶类,传统加工过程中的渥堆发酵是形成黑茶品质特征的关键,上述过程需要微生物参与才使其具有独特品质。本文就黑茶生产过程中的主要微生物种类、微生物分泌的胞外酶及其对黑茶品质形成所起的作用、微生物的安全性进行综述。

Liu-pao tea and pu-er tea are dark tea,the key step in traditional processing is post-fermentation which can form the quality of dark tea.The microorganism in post-fermentation make the dark tea have special quality. This article demonstrated the main species of microorganism the exogenous enzyme categories and their effect on dark tea,the safety of microorganism. It tried to reveal the effect of Microorganism on dark tea.