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《Journal of Anhui Agricultural Sciences》 2012-02
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Research on Variation of Microbial Communities of Liupao Tea during Pile Fermentation

WEN Zhi-jie et al(College of Life Science and Technology,Guangxi University,Nanning,Guangxi 530004)  
[Objective] The study aimed to analyze the variation of microbial communities of Liupao tea during the pile fermentation.[Method] The tea samples in the old fermentation workshop of Wuzhou Tea Factory were selected as the research object,the number of bacteria,yeast and mold in the upper,middle and lower layer of the tea pile in the large-scale production during the whole process of pile fermentation were detected and their change rule was explored.[Result] The largest number of bacteria,yeast and mold were 4.2×108,2.2×108 and 1.5×107 cfu/g,resp.Since the fermentation with adding waster,all the microbial were increase rapidly until the first pile-turning and then were reduced rapidly.The quantity of microbial in the upper-layer of the tea pile always took advantage and that in the middle-layer was the most in the disadvantage from the first pile-turning to the end of the pile fermentation.The large mold existed in the air in and out of the workshop and their quantity maintained a steady level during the whole pile fermentation.The mold in the air out of the workshop contained more species but less quantity.[Conclusion] There were a huge quantity of bacteria,yeast and mold in the pile fermentation of Liupao tea and their quantity in the upper,middle and lower layer had a greater difference.
【CateGory Index】: TS272
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