Plant Diversity ›› 2008, Vol. 30 ›› Issue (05): 624-628.DOI: 10.3724 SP.J.1143.2008.07273

• Articles • Previous Articles    

The Effects of Aspergillus on the Post-fermentative Process of Pu-Er Tea

CHEN Ke-Ke, ZHANG Xiang-Lan , ZHU Hong-Tao, YANG Chong-Ren , ZHANG Ying-Jun   

  1. State Key Laboratory of Phytochemistry and Plant Resources in West China , Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650204 , China
  • Received:2007-11-22 Online:2008-10-25 Published:2008-10-25
  • Contact: ZHANG Ying-Jun

Abstract: In order to explain the effects of microorganism on the post-fermentative process of Pu-Er tea , the temperature and humidity tests, inoculation tests with several Aspergillus species, which were previously purified and identified as the preponderant microbe from the fermentative stacks of Pu-Er tea , as well as the post-fermentation tests with specially prepared microbial reagents with these Aspergillus species are carried out . The results showed that the special characteristic sense of Pu-Er tea was coming from the effects of these Aspergillus species . The specially prepared microbial reagents can
not only control the post-fermentative process, but also change the characteristic sense, as well as influence to the contents of polyphenols, catechins, gallic acid, theanin and caffeine in Pu-Er tea. In addition, it could improve the riping speeds, the successful rate , as well as the quality stability of Pu-Er tea . With the specially prepared microbial reagents, a standardized
industrial production of Pu-Er tea becomes possible .

Key words: Aspergillus

CLC Number: