普洱茶中微生物研究进展

Research Progress of Microorganism in Pu-erh Tea

普洱茶的发酵离不开微生物。对目前普洱茶加工与微生物的关系,普洱茶发酵微生物的研究方法和已发现微生物的种类以及优势菌种对普洱茶品质的影响进行了综述,指出应用高通量测序技术研究普洱茶从原料鲜叶到普洱茶成品整个过程中微生物种群变化的必要性,以便更加深入地了解普洱茶中微生物种群的消亡规律及其对普洱茶品质的影响。

The fermentation of pu-erh tea can not be separated from microorganisms.The relationship between the processing of pu-erh tea and the microorganism,the research methods of the fermentation microorganism,the species of the microorganism and the influence of the dominant species on the quality of pu-erh tea were reviewed in this paper.It was pointed out that application of high-throughput sequencing technology on the microbial research in the whole process which from the fresh leaves to pu-erh ripe tea was necessary,in order to understand the rule of decline of microbial population in the tea and its impact about the quality of pu-erh tea.