Isolation and identification of thermophilic bacteria during the pile-fermentation of Pu'er tea
pH values of Pu'er tea samples were measured during the pile-fermentation process. The study found that during the fermentation, pH decreased to 4. 5 at the beginning, stabilized in the mid-term and finally increased. According to the characteristics of high temperature and acidity, combining culture-independent with molecular biology methods allowed bacteria to be isolated and identified from all the tea samples at high temperatures. The results showed the presence of a large number of thermophilic bacteria including Bacillus coagulans, Bacillus subtilis, Bacillus licheniformis, Bacillus thermoamylovorans, Bacillus shackletonii, Geobacillus thermoleovorans, Pediococcus acidilactici and Lactobacillus plantarum. These thermophilic bacteria and thermophilic fungi play a key role in the fermentation of Pu'er tea.
NETL
NSTL
万方数据
维普
