| 发酵普洱茶中微生物区系综述 |
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| 引用本文： | 赵倩楠.发酵普洱茶中微生物区系综述[J].农产品加工．学刊,2012(1):95-96. |
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| 作者姓名： | 赵倩楠 |
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| 作者单位： | 北京城市学院,北京,100083 |
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| 摘 要： | 普洱茶是后发酵茶,经过渥堆发酵形成其特有的品质。综述了发酵普洱茶中微生物的种类,并研究其与特有茶品质形成的关系。
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| 关 键 词： | 普洱茶 品质 微生物种类 |
A Review of Fermentation of Tea in the Microbiota |
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| ZHAO Qian-nan.A Review of Fermentation of Tea in the Microbiota[J].Nongchanpin Jlagong.Xuekan,2012(1):95-96. |
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| Authors: | ZHAO Qian-nan |
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| Institution: | ZHAO Qian-nan(Beijing City University,Beijing 100083,China) |
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| Abstract: | Pu’er tea is a post-fermented tea,whose unique qualities are formed after Ottawa heap fermentation.This paper reviews the types of microorganisms in fermented tea,and studies the microorganisms and the relationship between. |
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| Keywords: | Pure tea quality strain of microorganism |
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