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Plant Diversity ›› 2008, Vol. 30 ›› Issue (6): 718-724.DOI: 10.3724 SP.J.1143.2008.08001

• 研究论文 • 上一篇    下一篇


朱宏涛1 , 2 , 杨崇仁2 , 李 元1 , 张颖君2   

  1. 1 云南农业大学资源与环境学院, 云南昆明 650201; 2 中国科学院昆明植物研究所植物化学
    与西部植物资源持续利用国家重点实验室, 云南昆明 650204
  • 收稿日期:2008-01-22 出版日期:2008-12-25 发布日期:2008-12-25
  • 通讯作者: 张颖君

Advances on the Research of Microbes during the Post-fermentative Process of Pu-Er Tea

ZHU Hong-Tao1 , 2 , YANG Chong-Ren1 , LI Yuan1 , ZHANG Ying-Jun2   

  1. 1 College of Resources and Environment , Yunnan Agricultural University , Kunming 650201 , China ;
    2 State Key Laboratory of Phytochemistry and Plant Resources in West China , Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650204 , China
  • Received:2008-01-22 Online:2008-12-25 Published:2008-12-25
  • Contact: ZHANG Ying-Jun

摘要: 对有关普洱茶后发酵生产与微生物的关系、微生物的种类、微生物对普洱茶品质的影响以及主要微生物的生长特性等方面的研究工作进行综述。指出加强普洱茶后发酵过程中微生物基础研究的必要性, 提出建立普洱茶后发酵菌物库, 重视对影响普洱茶品质的菌物开展系统研究的建议。

关键词: 普洱茶, 后发酵过程, 微生物

Abstract: The microbes found in Pu-Er tea, microbes in relation to the post fermentative processing, microbes in relation to Pu-Er tea quality and the growth traits of main microbes were reviewed . It was pointed out that fundamental studies on the post fermentative microbes of Pu-Er tea should be strengthened; a bank of the post fermentative microbes of Pu-Er tea should be established; and a systematic study on those microbes with identified impacts on Pu-Er tea quality should be given high priority .

Key words: Pu- er tea