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《Food and Fermentation Industries》 2009-07
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Influence of Microorganisms on Certain Flavor Chemicals of Puer Tea During Its Piling

Zhou Chunhong1,2,Huang Zhenxing1,3,Ruan Wenquan1,3,Yan Qun1,3 1(Key Laboratory of Industrial Biotechnology,Ministry of Education,Jiangnan University,Wuxi 214122,China)2(Center of Product Quality Supervision and Inspection,Lanzhou 730030,China)3(School of Environmental and Civil Engineering,Jiangnan University,Wuxi 214122,China)  
Production strains of Puer tea were screened from piling samples of tea factory,which were inoculated into fresh tea for fermentation.During different stages of solid-fermentation,some important flavor components,such as caffeine,Thearubigins,Theaflavin,thea Brownine and so on,were determined.Results showed that the levels of theaflavins,thearubigin and soluble sugar decreased with time,however,the contents of theabrownin and caffeine were increased.It was also found that microorganisms had their respective effect during fermentation and proper rate of mixed multi-microorganisms could promote the puer tea's production efficiently.
【Fund】: 江苏省社会发展(科技支撑)项目(BE2008607);; 江南大学环境与土木工程学院院长基金(HT2008-6-2)
【CateGory Index】: TS272
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