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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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xiaoyi_yeah(金币+5, 翻译EPI+1): 2010-11-21 21:46:14
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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 如有不对的地方请修正 |
2楼2010-11-21 20:17:17
xiaoyi_yeah(金币+3): 2010-11-21 21:46:34
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3楼2010-11-21 20:32:23
