Effects of Microorganisms on the Quality of Puer Tea during Piling and Its Research Progress
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.
Puer teaPilingMicroorganismsMicrobial molecular ecology
国家科技期刊平台
NSTL
万方数据
维普
