作　　者： ; ; ; ; (陈智勇）;

机构地区： 华南农业大学食品学院

出　　处： 《现代食品科技》 2009年第6期604-607,共4页

摘　　要： 微生物是普洱茶形成甘、滑、醇等品质的重要因素,本文通过对发酵普洱茶中微生物的分离、纯化及回接菌种试验,筛选出能够有效促进普洱生茶陈化的优势菌(真菌HL26、QM10),该优势菌经鉴定为灰绿曲霉和青霉。在25℃,180r/min,3%茶汤培养基中生长旺盛。回接真菌HL26、QM10的普洱生饼茶和散茶,在温度25℃,湿度75%下贮存,在滋味和香味方面均可以有效提高普洱茶的品质,加快陈化速度。 Microbe plays important role in the formation of sweet, smooth and pure tastes of Pu＇er tea. Two predominant microbes （fungus HL26 and QM10） were achieved by screening, purification and return-inoculation, which could efficiently promote the aging of the tea. HL26 and QMI0 were further as echinuline and penicillin strains, respectively, which grew well in 3% tea culture medium at 25℃ with 180r/m of shaking speed. By re-inoculating the two strains to Pu＇er tea and then storing it at 25 ℃ with humidity of 75%, the quality of the tea was greatly improved.

关 键 词： 优势菌种 筛选 普洱生茶

领　　域： [农业科学] [轻工技术与工程] [轻工技术与工程]