Effect of Synergistic Fermentation of Different Beneficial Microorganisms on the Aroma Substances of Pu’er Tea

Effect of Synergistic Fermentation of Different Beneficial Microorganisms on the Aroma Substances of Pu’er Tea

Ripened Pu’er tea was made from the sun-dried leave of large-leaf tea (Camellia sinensis (Linn.) var. assamica (Masters) Kitamura) by natural fermentation, pure culture fermentation with Rhizopus arrhizus, or mixed culture fermentation with Saccharomyces cerevisiae, R. arrhizus and Aspergillus niger...

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Bibliographic Details
Main Author: YAN Xuehang, ZHAO Yuan, MAN Hongping, LUO Zijun, ZHOU Hongjie, SHAN Zhiguo, ZHANG Chunhua
Format: Article
Language:English
Published: China Food Publishing Company 2023-05-01
Series:Shipin Kexue
Subjects:
pu’er tea; beneficial microorganisms; collaborative fermentation; aroma substances; flowery and fruity aromas
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-10-024.pdf

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https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-10-024.pdf

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