Plant Diversity ›› 2008, Vol. 30 ›› Issue (04): 510-514.DOI: 10.3724 SP.J.1143.2008.07241

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The Biological Characteristics of Aspergillus foetidus (Moniliaceae) , a Preponderant Microbe during the Post Fermentative Process of Pu-Er Tea

ZHU Hong-Tao1 , 2 , CHEN Ke-Ke1 , WANG Dong1 , YANG Chong-Ren1 ,
LI Yuan2 , ZHANG Ying-Jun1

  1. 1 State Key Laboratory of Phytochemistry and Plant Resources in West China , Kunming Institute of Botany , Chinese Academy of Sciences, Kunming 650204 , China ; 2 College of Resources and Environment , Yunnan Agricultural University, Kunming 650201 , China
  • Received:2007-10-16 Online:2008-08-25 Published:2008-08-25
  • Contact: ZHANG Ying-Jun

Abstract: To exploit a standardized fermentative technique for producing Pu-Er tea , the biological characteristics of Aspergillus foetidus, one of the dominant strains obtained from the post-fermentative process of Pu-Er tea , was investigated. The result indicated that this fungus adapted well to a wide pH range and its optimal temperature for cultivation was about 30℃. It grew well in medium with either ammonium sulfate or soybean powder as the nitrogen source and D-fructose or corn powder as the carbon source. Moreover, the morphologic characters and the growth curve of A. foetidus were studied. This study will provide scientific guide for not only the massive culture of this microbe , but also the standardized producing process of Pu-Er tea .

Key words: Aspergillus foetidus

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