茶叶通讯2026，Vol.53Issue(3)：285-291,7.DOI:10.20178/j.cnki.ISSN1009-525X.2026.03.001
接种不同微生物对普洱茶发酵风味品质的影响研究进展
Research Progress on the Effect of Inoculating Different Microorganisms on the Flavor Quality of Pu-erh Tea Fermentation
摘要
Abstract
As a unique post-fermented tea in China,the flavor and health functions of Puerh tea are closely related to microbial metabolic activities.In recent years,it has become a research hotspot to regulate the fermentation process of Pu-erh tea by inoculating specific microorganisms.Therefore,this paper reviewed the effects of inoculating different microorganisms on the quality formation of Pu-erh tea,and found that inoculating microorganisms in different combinations and ways for fermentation had different effects on the flavor quality of Pu-erh tea.Inoculation with a single strain of microorganisms may improve the taste of Pu-erh tea and give it different fruity and floral flavors;inoculation with microorganisms for solid-state fermentation may shorten the ripening time of Pu-erh tea while improving the quality of Pu-erh tea;and inoculation with different microorganisms for intensive fermentation improves the quality of Pu-erh tea by altering the composition of the microbial community of the fermenting microorganisms and interacting with other dominant microorganisms at the same time.The synergistic fermentation with multiple microorganisms in different combinations can change the physicochemical composition of tea leaves and improve the taste of Puerh tea.In conclusion,the influence of different microbial inoculations on the flavor quality of Puerh tea is of great significance for the realization of directed and flavorful fermentation of Puerh tea products.In the future,it is necessary to combine the multi-omics technology to reveal the microbial interaction mechanism,develop a standardized inoculation process,and establish a comprehensive quality control system based on flavor and sensory evaluation.关键词
普洱茶/微生物/发酵/风味品质Key words
Pu-erh tea/Microorganisms/Fermentation/Flavor quality分类
轻工纺织引用本文复制引用
罗会清,陈元凤,周思羽,赵世宽,龚诚,杨瑞娟..接种不同微生物对普洱茶发酵风味品质的影响研究进展[J].茶叶通讯,2026,53(3):285-291,7.基金项目
云南省国际科技特派员项目(202403AK140038),云南省农业联合专项面上项目(202401BD070001-038) （202403AK140038）
