To explore the operate of probiotic bacteria in puer tea pile fermentation which was applied by a symbiosis of many fermenting microbes and enzymes, the species, abundances and dynamics of probiotic micro organism were quantitatively investigated. In addition, the dynamics of 4 genera probiotic bacteria and universal micro organism have been explored to point out fully completely different and complex change trends with no significant correlation with pH of tea and each other. Population dynamic studies of probiotic micro organism revealed their ecological characteristic and significance for puer tea pile fermentation, and also facilitated further exploration of probiotic sources and well being benefits of puer tea. The variations of physics and chemistry index during pile-fermentation of Puer-tea had been studied by using solar-dry tea as uncooked material.The outcomes confirmed that with turning pile,water content of tea pattern decreased,and the pile temperature raised (middle stratalower).The degrees of catechins,thearubigins(TR),water-soluble carbohydrates,amino acids,polyphenols,proto-pectin and water extracts were decreased,while the contents of theabrownin(TB),water-soluble pectin,theaflavins(TF) and Caffeine have been being elevated,among which catechins and thearubigins(TR) clearly decreased,and theabrownin(TB) and water-soluble pectin have been significantly increased.From these,it indicated that the speed of transform is upper stratamiddlelower.All these provided some sure technological support for bettering manufacturing methods and stabilizing quality.
The extraction strategy of TPS was investigated within the excessive-grate tea named as Puer.The process was the water used as the solvent,and four components resembling ratio of supplies and liquid,extraction temperature,extraction time and number of extraction had been chosen at three ranges to research the content material of TPS.The results showed that the optimum approach was that the ratio of fabric and liquid was one to fifteen,extraction temperature was eighty ℃,extraction time was one hour and the number of extraction was one time. Using the actual-time quantitative PCR (qPCR) primers particularly focusing on totally different genera bacteria, the results confirmed that Enterococcus spp., Lactococcus spp., Lactobacillus group and Bacillus spp. 3.Forty three × 104-6.25 × 105 copy g−1, and Lactobacillus group and Bacillus spp. 4.26 × 103-5.17 × 104 and 2.21 × 103-2.31 × 105 copy g−1, respectively. 1.Sixty eight × 109-2.78 × 109 copy g−1 within the fermentation, followed by Enterococcus spp. 0, 15, 30, and 45 days during the fermentation, but Bifidobacterium spp. Furthermore, amongst these 4 genera, Lactococcus spp.
The acute toxicity experimental outcomes indicated that these four formulating puer tea merchandise belong to the precise non-toxic grade according to the food toxicology standard. 14 sorts of Yunnan Puer tea with completely different shape,type,manufacturing date,from totally different habitat,manufacturing unit had been used as samples to detect E.coli.The experimental results showed that E.coli detected in these 14 kinds of Puer tea had been consistent with nationwide requirements. A suitability evaluation mannequin for planting cultivated sorts of Puer tea on a big scale, using Yunnan Province (the delivery place of Puer tea) as our study area, was developed primarily based on geographic data system (GIS) data. The total content material of different types of lively ingredients in Zijuan puer tea apparently decreased after two instances of cooking(p0.8). After 7 minutes of tea cooking for one time,the rise of total contents of various kinds of lively substances virtually tended to be steady. The relation between hydroxyl radical scavenging activity,DPPH radical scavenging activity,complete antioxidant activity and reducing power of tea extractions and the contents of these active substances was examined.