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《Journal of Anhui Agricultural Sciences》 2008-28
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Effects of Microorganisms on the Quality of Puer Tea during Piling and Its Research Progress

HUANG Zhen-xing et al (Key Laboratory of Industrial Biotechnology,Ministry of Education,Jiangnan University,Wuxi,Jiangsu 214122)  
The history of Puer tea and its solid fermentation technological process were introduced.The study focused on the solid fermentation mechanisms and the changes of amounts of different microorganisms and the physics and chemistry indices during the various stages of Puer tea fermentation.At the same time,the possibilities that this molecular ecology method could be used to improve current technological methods of solid fermentation were put forward.
【Fund】: 江苏省高技术研究项目(DG2006044);; 江苏省自然科学基金项目(BK2006023)
【CateGory Index】: TS272.4
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