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xiaoyi_yeah

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Selection of Microbes That Contribute to the Taste of Pu-erh
Tea. Samples, 300 g each, of fresh tea leaves were sterilized in an
autoclave (TOMY SS-325, Tokyo, Japan) at 121 °C for 15 min and
then inoculated under a laminar flow hood (Zao-Xin Inc., Taipei,
Taiwan) with the selected isolate (104 cfu of microbe/g). The lots were
fermented under controlled conditions (at 37 °C under 70% relative
humidity) for 7 months, after which time the samples were assessed
for flavor and quality by sensory evaluation. Nine assessors were trained
to taste eight Pu-erh teas of various ages (Table 1) and obtained a
sensory scale (0–9) with 12 descriptive categories of aroma, flavor,
taste, and aftertaste for the sample inoculated with 24 and 30 microbial
isolates of Ta-Hon-In and Ta-Huang-In, respectively.

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1楼 2010-11-21 18:27:29

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0510602307

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xiaoyi_yeah(金币+5, 翻译EPI+1): 2010-11-21 21:46:14

微生物菌落的筛选有助于提高普洱茶的品质。以每300g新鲜茶叶为一个样品用全自动灭菌锅（TOMY SS-325，东京，日本）在121℃条件下湿热灭菌15min后在无菌操作台（Zao-Xin Inc，台北，台湾）上接种已分离到的菌种（104cfu/g）。这些样品在37℃，70%湿度条件下连续发酵7个月，然后对这些样品进行风味和质量的感官评价。九名评审员品尝了不同时间段的普洱茶（见表1），同时获得了关于普洱茶香气，风味，口感，回味的12个描述类别，评分范围为0-9，这些茶叶样本分别接种了分离自Ta-Hon-In和Ta-Huang-In的24龄和30龄菌株

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