Plant Diversity ›› 2006, Vol. 28 ›› Issue (2): 123-126.

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Isolation and Identification of Aspergillus Species from the Post Fermentative Process of Pu-Er Ripe Tea

 CHEN  Ke-Ke, SHU  Hong-Tao, WANG  Dong, ZHANG  Ying-Jun-*,   Yang-Chong-Ren   

  1. State Key Laborat ory of Phyt ochemistry and Plant Resources in West China , K unming Insti tute of Botany ,
    Chinese Academy of Sciences, Kunming 650204, China
  • Online:2006-04-25 Published:2014-01-17


The Aspergillus flora during the post fermentative process of Pu-Er ripe tea was studied. Seven Aspergillus species,
including A1 wentii var1f umeus , A1penicilliodes , A1 aureolatus, A1 egyptiacus, A1foetidus , A1 japonicus var1japonicus
, and A1restrictus, were isolated and identified from the fermentative stacks of Pu-Er ripe tea produced from several
different places of Yunnan Province of China. It is noticed that the compositions of fungus flora in the post fermentative
process of different Pu-Er ripe tea produced from different places were different. The significance of Aspergillus species on
the production of Pu-Er ripe tea was primarily discussed.

Key words: Pu-Er ripe Tea, Camellia sinensis var1 assamica, Post fermentation, Aspergillus

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