影响六堡茶品质形成的微生物研究现状
Study Status of Microorganisms Affecting the Formation of Quality of Liupao Tea
黄刚骅 1张均伟 1谢加仕 1肖思思1
作者信息
- 1. 梧州中茶茶业有限公司,广西 梧州 543000
- 折叠
摘要
六堡茶作为著名的广西黑茶,微生物是形成其"红、浓、陈、醇"品质的关键,在渥堆发酵、陈化过程中起重要作用.本文综述了影响六堡茶品质形成的微生物研究现状,系统阐述了六堡茶加工与成品中分离鉴定的微生物信息、外源接种微生物发酵研究以及安全性问题,分析了六堡茶微生物未来研究发展趋势,为六堡茶实现安全化、定向化发酵提供研究思路.
Abstract
Liupao tea is the famous Guangxi dark tea. Microorganism is the key to quality formation of "red,rich,stale and mellow" of Liupao tea,and play an important role in the fermentation and aging process. This paper reviews the microbial research affecting the quality formation of Liupao tea,and the microbial information isolated and identified in the processing and finished products of Liupao tea,and the fermentation research of exogenous inoculated microorganisms and safety issues. Analyze the future research development trend of the microorganism of Liupao tea,and provide research ideas to realize the safe and directional fermentation of Liupao tea.
关键词
六堡茶/微生物/发酵/陈化/安全性Key words
Liupao tea/Microorganism/Fermentation/Ageing/Safety引用本文复制引用
基金项目
广西科技重大专项(桂科AA20302018-18)
出版年
2024
国家科技期刊平台
NSTL
万方数据