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| Isolation and identification of dominant microorganismsof Liupao tea before and after steaming |
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| DOI：10.16768/j.issn.1004-874X.2017.02.020 |
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| Abstract: |
| Steaming is the key technology in the process of Liupao tea. seven dominant microorganism strains
were separated from Liupao tea samples before and after steaming technology .With the traditional methods to
observe the colony strain morphological characteristics，and the optical microscope observation，combined with the
molecular biology level of strain for DNA sequence analysis，and through ITS sequence homology search comparisons
and analysis of phylogenetic tree，the seven dominant strains from Liupao tea before steaming were identified as
Aspergillus tubingensis，A. niger，Rhodotorula mucilaginosa，Penicillium sp，P. griseofulvum，Sphingomonas sp，
Eurotium amstelodami. And from the Liupao tea after steaming，A. tubingensis，A. niger，were not detected，they
were killed during high temperature steaming，while the rest five microorganisms had high temperature resistance，
were important in the aging of Liupao tea. |
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