| There are rich and varied microbial species in the process of Pu'er tea fermentation, the influences of different microorganisms on Pu'er tea quality are different. Effects of fermentation microorganism on Pu'er tea quality are mainly showed in aspects of liquor color, aroma and taste. Existing research reports about the relationship between microorganism and Pu'er tea quality at present stage are far from systematic and deep, commonly exists problems including sampling randomly and a small amount, sampling discontinuity and no regional and actual production process representative, poor comparability between samples and unreasonable sample preparation method. Hence, the basic research of Pu'er tea microbiology should further be strengthened, comprehensive researches on the intrinsic relationship
between the quality of Pu'er tea and region, period, process and storage years should be studied by using modern molecular biology method and instrument analysis methods, and the role and its mechanism of microorganisms in Pu'er tea production process would be revealed. It is of important guiding significance in improving Pu'er tea production quality. |
