Microbial detection in tea

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Tea drinkers who have knowledge of Pu'er should know that the difference between raw and cooked Pu'er lies in the important process of "fermentation pile", which is the process of microbial fermentation. Different microorganisms participated in different stages of the Wodui and produced a series of reactions with the tea itself

Aspergillus niger is a beneficial bacterium that appears during the fermentation process of ripe Pu'er tea. It is a biocatalyst for fermentation and is widely used in the deep processing of food and medicine. It is recognized as a safe and edible mushroom worldwide. Aspergillus niger can catalyze the glucose amylase in Pu'er tea, converting polysaccharides into monosaccharides, increasing soluble sugars, and making the taste of big leaf Pu'er tea more mellow

Yeast

In the middle stage of the pile, yeast is the main role, coupled with its strong reproductive ability, the team rapidly expands, and its own metabolism can produce organic substances such as amino acids and vitamins.

. Enzymes secreted by yeast promote a series of reactions such as polyphenol oxidation (condensation) and protein degradation, endowing Pu'er tea with a unique red brown soup color and special aging aroma

The aroma, mellow, sweet, and smooth characteristics of Pu'er tea, as well as its health benefits to the human body, are inseparable from the above two dominant bacterial strains during the fermentation process

Penicillium

During the pile fermentation process of Pu'er tea, penicillin produces various enzymes and organic acids. At the same time, the penicillin produced by the metabolism of Penicillium chrysogenum may have a good effect on eliminating and inhibiting the growth of miscellaneous and spoilage bacteria.

. Therefore, we believe that Penicillium chrysogenum has an auxiliary effect on the formation of alcohol and quality in Pu'er tea

Streptomyces coronarum

Streptomyces coronarum, commonly known as "Jinhua", is a probiotic that grows naturally from Fuzhuan tea under specific temperature and humidity conditions through the "blooming" process.

. It obtains nutrients from tea and, through its own metabolism, produces various enzymes to catalyze the transformation of various substances in tea, forming the unique color, aroma, and taste quality of Fuzhuan tea. Therefore, it is an important indicator for evaluating the quality of Fuzhuan tea

The coronavirus can regulate the balance of intestinal microbiota, which makes Fuzhuan tea set have various health functions such as digestion, anti greasy, stomach strengthening, and blood pressure lowering. Minority regions in Xinjiang, Qinghai, Gansu, Ningxia, and other provinces prefer to drink this tea because it has the effect of "eliminating the greasy taste of fishy meat and relieving the heat of highland barley"

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