Study On The Microorganism During Pile-fermentation And The Change Of Quality Contents Under Different Conditions Of Pile-fermentation To The Kangzhuan Tea

The Sichuan south—road brick tea is a unique type of tea in our country, and it has the massive historical connotation and the cultural deposits. It was still the Tibetan compatriots necessities of life. Pile-fermentation was considered the pivotal process which forms the unique quality of the brick tea. The purpose is to promote the tough fresh leaf of raw material through a certain degree of fermentation, then it forms the characteristic of mellow-taste, pure aroma, and bright red color. What is the promotive factor of chemical change during pile-fermentation and the relations which to form with the brick tea quality? The majority viewpoints thought mainly reason of that is the function of microorganism. In the process of pile-fermentation, it produced a large number of microbes and under the function which in the course of their metabolism or the lyoenzyme which released of it, caused the inclusion ingredient to have the transformation, the degeneration and so on, thus formed the special quality of the brick tea. Sichuan KangZhuan Tea has had over a thousand year production histories, but the research of microorganisms to Sichuan KangZhuan Tea are rarely seen. Therefore, the study on the microorganisms during pile-fermentation and the change of quality under different conditions of pile-fermentation has vital significance in enhancing the quality and the process improvement of the Sichuan KangZhuan Tea.In this article, the author took the Sichuan KangZhuan Tea for the material of study, and the study is finished by following steps: primary separated and identified the microorganism of pile-fermentation according to the patterns and physiogical-biochemical characteristic of bacterial strain, filtered the preponderant strain, then piled-fermentation under traditional production conditions, laboratory simulation conditions, aseptic conditions and inoculated the advantages of vaccination to aseptic material in the pile-fermentation. The experimental results were as follows:1. The bacterium during pile-fermentation to the KangZhuan Tea: the first is the rod-shaped bacteria, straight or close to straight, the colony milky white or yellow, round, flat, medium or small, smooth surface, opaque, gram-positive staining, some produced Bacillus, Bacillusoval and of strictly anaerobic or aerobic, identified as Bacillus. Spherical for the second thalli, individual or paired with, the colony pale yellow, round, flat, medium , the surface smooth, opaque, Gram stain positive, high temperatures, and ofamphoteric anaerobic, identified as Staphylococcus.2. The microzyme during pile-fermentation to the KangZhuan Tea: the cell for the oval or ellipse, marginal integrity, bright, thick, easy to pick from, colony for creamy white or milk white, large, smooth surface, opaque, the surface is even, not transparent, Gram stain positive, some of them had the pseudo mycelium, some of them were false mycelium, anaerobic, identified as a Candida for the rayon yeast.3. The mildew during pile-fermentation to the KangZhuan Tea : the first kind is colony flat, oval or ellipse, a bit larger, and velvet-like texture.It surface is black and have septum.Some of them have sporangium, and the oppostite of it is brown, identified as Black Aspergillums Niger; The second kind is round or oval, larger, for the blanket-like texture, turquoise, the colony back to green black, and some had sporangium, most had arthrosporeand so on, are identified as Penicillium; The third kind is round or oval, larger, for the blanket-like texture, gray green, the back of a milk or orange yellow brown, aerobic, identified as Aspergillus glaucus; For the fourth round or oval, larger, for the plush-like texture, off-white, and some had sporangium, abled to endure high temperatures, aerobic, identified as Mucor.4. After the initial isolation, identification of Microorganisms, the quantity is large. The microorganisms with excellent reactor traits became the dominant microorganism. The dominant microorganism during pile-fermentation to the Sichuan KangZhuan Tea was: Bacillus, Candida, Aspergillus, Penicillium.5.The change of temperature under four different conditions of pile-fermenation to the Kangzhuan Tea: Piled-fermentation under traditional production conditions, laboratory simulation conditions, inoculated in the pile-fermentation were rise first, then picked-up in the 120h to the maximum; Piled-fermentation under aseptic conditions first was rise slowly, then declined slowly. The change of water content : Piled-fermentation under traditional production conditions, laboratory simulation conditions, inoculated in the pile-fermentation all to decline before 24h , were relatively stable in the 24-96h . after 96h also rise slowly , while aseptic conditions had been declining; The change of water extraction contents: Piled-fermentation under traditional production conditions, laboratory simulation conditions, inoculated in the pile-fermentation rise before 48h , in the 48h to the maximum, 48~72h decreased, were relatively stable in the 72-120h, dropped after120h , aseptic conditions in the 48h to the maximum, followed had been declining; The change of tea polyphenoi contents: piled-fermentation under four different conditions had been declined slowly; The change of amino acid contents: Piled-fermentation under traditional production conditions, laboratory simulation conditions, inoculated in the pile-fermentation declined, after rising , 120h met the minimum; aseptic conditions started to drop and was rise, 144h to a minimum; The change of caffeine content in the whole process of piled-fermentation under four different conditions was fluctuant, and had no significant difference in the each period of piled-fermentation. The change of total sugar contents: Piled-fermentation under traditional production conditions, laboratory simulation conditions, inoculated in the pile-fermentation declined before 24h, 24~48h rise, 48-96h declined sharp, 96-120h increased, then decreased, aseptic conditions piled up before 24h, and then declined. The change of catechin content: piled-fermentation under four different conditions had been declined slowly; The change of pH value: Piled-fermentation under traditional production conditions, laboratory simulation conditions, inoculated in the pile-fermentation had been declining, aseptic conditions was no big change. Four pile-fermentation deal with the general trends were: inoculated in the piled-fermentation was the biggest, piled-fermentation under aseptic conditions was the lest. It was the most important to KangZhuan was the function of microorganism.