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| 黑茶加工中微生物作用的研究 | |
| 引用本文： | 温志杰,张凌云,吴平,何勇强.黑茶加工中微生物作用的研究[J].茶叶通讯,2010,37(2):26-29. |
| 作者姓名： | 温志杰 张凌云 吴平 何勇强 |
| 作者单位： | 1. 广西大学生命科学与技术学院·南宁·530004;广西梧州出入境检验检疫局·梧州·543000 2. 华南农业大学园艺学院·广州·510642 3. 广西梧州出入境检验检疫局·梧州·543000 4. 广西大学生命科学与技术学院·南宁·530004 |
| 摘 要： | 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。 |
| 关 键 词： | 黑茶 渥堆 微生物 机理 |
Research Progress of Microbiology Mechanism of Dark Tea |
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| WEN Zhi-jie,ZHANG Ling-yun,WU Ping,HE Yong-qiang.Research Progress of Microbiology Mechanism of Dark Tea[J].Tea Communication,2010,37(2):26-29. | |
| Authors: | WEN Zhi-jie ZHANG Ling-yun WU Ping HE Yong-qiang |
| Institution: | 1. College of Life Science ＆ Technology of Guangxi University, Guangxi 530004; 2. College of Hotic ulture of South China A gric ultural University, Guangzhou 510642; 3. Wuzhou Entry-Exit Inspection and Quarantine, Wuzhou 543000) |
| Abstract: | 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. |
| Keywords: | Dark Tea Post Fermentation Microorganism Mechanism |
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