普洱茶发酵过程中细菌数量变化与发酵温度关系的研究

Study on the Relationship between Bacteria Number Change and Fermentation Temperature in Puer Tea Fermentation Process

[目的]探讨普洱茶发酵过程中细菌数量变化和发酵温度之间的关系。[方法]实时监测发酵过程中的温度,对各发酵工序中茶样的细菌菌落进行计数。[结果]原料茶中的细菌数最多,为1.2×105cfu/g。随着发酵温度的升高,细菌数量呈下降趋势;中层温度最高,茶样细菌数量最少。[结论]该研究为有效控制发酵温度和更好地提升普洱茶品质提供了一定的试验基础。

[Objective] The study aimed to explore the relationship between the bacteria number change and the fermentation temperature in the Puer tea fermentation process.[Method] The temperature in the fermentation process was conducted for the real-time monitoring and the bacterial colonies in the tea samples in each fermentation process were counted.[Result]The number of bacteria in the raw material tea was most,being 1.2×105 cfu/g.With the increasing of the fermentation temperature,the number of bacteria had a downward trend.When the temperature in the middle layer of the fermentation was highest,the number of bacteria became least.[Conclusion] The study provided the certain testing base for the effective control of the fermentation temperature and better improvement of Puer tea quality.