CAJ | 학술논문

微生物发酵对普洱茶的品质、特色形成起决定作用,对普洱茶发酵过程中微生物的种群、数量和作用研究具有非常重要的意义.对普洱茶发酵过程中微生物的研究方法、各种微生物的生长特征、类群分布、数量演变和对普洱茶品质形成作用及微生物在普洱茶发酵过程中的应用等进行综述,为进一步提高普洱茶发酵的研究水平和普洱茶产业发展具有一定的推动作用.
미생물발효대보이다적품질、특색형성기결정작용,대보이다발효과정중미생물적충군、수량화작용연구구유비상중요적의의.대보이다발효과정중미생물적연구방법、각충미생물적생장특정、류군분포、수량연변화대보이다품질형성작용급미생물재보이다발효과정중적응용등진행종술,위진일보제고보이다발효적연구수평화보이다산업발전구유일정적추동작용.
The microbial fermentation is critical to the quality of Puer tea, so studies on microbial community, quantity and effect during the fermentation of Puer tea has important significance. A summary on the research methods of microbiology, growth characteristics of various microbes, their population distribution and quantity changing, effects on the quality of Puer tea as well as its application during the fermentation of Puer tea was given. The study makes a contribution to the study of Puer tea fermentation and its development as an industry.