广东陈香茶后发酵过程中主要微生物种群和酶类活性变化的研究

doi:10.13305/j.cnki.jts.2010.06.004

Abstract

Abstract: Treated Lingtou Dancong as materials to make crusted tea. The change of microbial population, biochemical composition and dominant enzymes were researched at the different stages in the post-fermented process. The results showed that the Penicillium chrysogenum and Aspergillus were the main microbial population. The contend of biochemical composition related to tea quality were decreased, such as tea polyphenols, theaflavins, thearubigins and free amino acids , while caffeine and theabrown were increased. The bioactivity of Pectinase and cellulase reached to the peak at the third stage. Polyphenol oxidase activity was low in the whole process.

Key words: Guangdong crusted tea, Lingtou Dancong, microbial, enzymes activity, chemical composition

CLC Number:

TS272.5⁺4

CHEN Dong, LI Jing-jing, FANG Xiang, HUANG Guo-zi, QIAO Xiao-yan, WU Hua-ling, LAI Zhao-xiang. Study on the Change of Main Microbial Population and Enzyme Activity in Post-fermented Process of Guangdong Crusted Tea[J]. Journal of Tea Science, 2010, 30(6): 429-434.

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Study on the Change of Main Microbial Population and Enzyme Activity in Post-fermented Process of Guangdong Crusted Tea

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