安徽农业科学2011，Vol.39Issue(34)：21325-21327,3.
普洱茶发酵过程中细菌数量变化与发酵温度关系的研究
Study on the Relationship between Bacteria Number Change and Fermentation Temperature in Puer Tea Fermentation Process
郑晓燕 1曹冠华 2张倩茹 1柏旭 1袁唯1
作者信息
- 1. 云南农业大学食品学院,云南昆明 650201
- 2. 云南中医学院中药学院,云南昆明 650500
- 折叠
摘要
Abstract
[Objective] The study aimed to explore the relationship between the bacteria number change and the fermentation temperature in the Puer tea fermentation process. [ Method ] The temperature in the fermentation process was conducted for the real-time monitoring and the bacterial colonies in the tea samples in each fermentation process were counted. [ Result ] The number of bacteria in the raw material tea was most, being 1.2 × 10 cfu/g. With the increasing of the fermentation temperature, the number of bacteria had a downward trend. When the temperature in the middle layer of the fermentation was highest, the number of bacteria became least, [ Conclusion] The study provided the certain testing base for the effective control of the fermentation temperature and better improvement of Puer tea quality.关键词
普洱茶/发酵温度/细菌数量Key words
Puer tea/ Fermentation temperature/ Number of bacteria分类
农业科技引用本文复制引用
郑晓燕,曹冠华,张倩茹,柏旭,袁唯..普洱茶发酵过程中细菌数量变化与发酵温度关系的研究[J].安徽农业科学,2011,39(34):21325-21327,3.
