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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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微生物菌落的篩選有助于提高普洱茶的品質(zhì)。以每300g新鮮茶葉為一個(gè)樣品用全自動(dòng)滅菌鍋(TOMY SS-325,東京,日本)在121℃條件下濕熱滅菌15min后在無菌操作臺(tái)(Zao-Xin Inc,臺(tái)北,臺(tái)灣)上接種已分離到的菌種(104cfu/g)。這些樣品在37℃,70%濕度條件下連續(xù)發(fā)酵7個(gè)月,然后對(duì)這些樣品進(jìn)行風(fēng)味和質(zhì)量的感官評(píng)價(jià)。九名評(píng)審員品嘗了不同時(shí)間段的普洱茶(見表1),同時(shí)獲得了關(guān)于普洱茶香氣,風(fēng)味,口感,回味的12個(gè)描述類別,評(píng)分范圍為0-9,這些茶葉樣本分別接種了分離自Ta-Hon-In和Ta-Huang-In的24齡和30齡菌株 如有不對(duì)的地方請(qǐng)修正 |
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