What are the microorganisms in Pu'er tea?

Microbial Technology Channel: There is a kind of microorganism in nature, people do not pay attention to such creatures in daily life, but such organisms in people's daily life is essentialMany foods and these microorganisms have a close relationship, tea is the necessary tea in our daily life, and the most close relationship with microorganisms is Pu'er tea, that Pu'er tea and microbial close relationship is what? Pu'er tea has two categories of raw tea and cooked tea, and raw tea is made without fermentation directly, but cooked tea is fermented by pileIn this fermentation process there will be the production of microorganisms, and these microorganisms will change the composition of their tea, resulting in the difference between raw tea cooked tea, and Pu'er tea sweet, mellow taste also depends on these microorganismsthe magic of Pu'er tea, on the one hand, Pu'er tea has gone through the vicissitudes, accompanied by the ancient road of tea horse to produce mysterious tea hometown - YunnanYunnan has a wealth of large leaf tea tree resources and multi-ethnic tea drinking customs and ethnic customsIn this regard, domestic and foreign researchers, literati, businessmen and tea lovers, have carried out research and elaboration from different angles, and promoted the healthy development of Pu'er teaMicrobes play an important role in the quality formation of Pu'er teaIt can be said that without microorganisms there is no Pu'er teaThe beneficial microorganism's effect on the human body is manifested in Pu'er tea in two main aspects: first, the formation of Pu'er tea good quality characteristics, slip, mellow and Chen Xiang and so on; The close relationship between Pu'er tea and microorganisms is as follows:1, black cone and Pu'er teablack-courum is a kind of low-class eyreum, as the world's recognized safe edible, in industrial production and academic discussion occupies an important positionAs an important species involved in the formation of Pu'er tea quality, it is important to study its life cycle and its metabolitesIn pu'er tea production fermentation reactor process, the number of black crank mold has always been in a dominant position, black crank mold can produce intracellular, extracellular two types of mold, there are about 20 kinds of hydrolytic mold, including glucose amylase, cellulase and pectinase, can be decomposed including polysaccharides, fats, proteins, natural fibers, pectin and non-soluble compounds and other organic matter2, penicillin and Pu'er teain Pu'er tea pile process of penicillin produced a variety of enzymes and organic acids, at the same time, the production of penicillin metabolism of penicillin on the hybrid, corrupt bacteria may have a good elimination and inhibit growth effectTherefore, we think that the production of aflatoxin has an auxiliary effect on the formation of Pu'er tea alcohol and quality3, root mold and Pu'er tearoot mold amylase vitality is high, can produce organic acids, but also produce aromatic ester substances, but due to the secretion of pectinase ability, Pu'er tea in the pile tea softening is also related to the mold breedingAt each stage in the pile, control the appropriate temperature and humidity, improve the proportion of root mold, is conducive to Pu'er tea sticky and mellow quality formation4, gray-green citamy and Pu'er teathis species will make food rot and deteriorationProduction should try to avoid the growth of bacteriaThe test can be seen that in the large production appears more, and simulation, sterilization reactor test processing of Pu'er tea appears very little, the later disappearedTherefore, the control of the heap temperature, improve the environmental health of tea is conducive to the formation of pure Pu'er tea quality5, yeast genus and Pu'er teayeast genus is an important species of Pu'er tea quality formationIn Pu'er tea heap, because of the wet heat for the metabolism of yeast to create a good environment, enhance the enzyme activity, but also to the tea chemical composition changes to provide a heat sourceIn addition, mold can use a variety of polysaccharides as a carbon source for sugar metabolism, and produce a large number of polysaccharides and monosaccharides, for yeast to provide sufficient nutrients after rapid reproductionWhen providing an environment conducive to yeast breeding, so that it reproduces rapidly, the quality of tea in processing is characterized by sweet, mellow characteristics6, bacteria and Pu'er teain pu'er tea pile process, the number of bacteria is very small, no pathogenic bacteria, which is the result of various microorganisms between the antagonistic effectSuch as yeast and mold in large numbers of reproduction, can inhibit the growth of bacteriaAt the same time, domestic and foreign studies have shown that tea polyphenols in tea can also inhibit the growth and reproduction of pathogenic bacteria in humans or animals in short, Pu'er tea in the microbial action, enzyme-promoting action and wet heat action, tea polyphenol oxidation, shrinkage, protein and amino acid decomposition, degradation, carbohydrate consumption and decomposition, as well as the polymerization between the products, shrinking and a series of reactions, so that the color yellow green, pure taste is still, pure fragrance of tanning green tea into color red, pure taste brown, pure flavor, fragrant alcohol And this series of changes also shows the subtle relationship between Pu'er tea and microorganisms, but also proves that pu'er tea quality is also dependent on microorganisms Cooked tea has a very good stomach, warm stomach effect, stomach bad friends do not choose with stimulating raw tea, but to choose cooked tea for the key health