The Variation Of Active Components In The Fermentation Process Of Pu’er Tea

The key of forming the excellent quality of pu’er tea was the fermentation process, in which microbiology and theirs metabolic products played an important role. The article studied the variation of active components in the fermentation process of Pu’er tea by differently inoculated compounds of microbiology.The changes of tea polyphenol, pigments, caffeine and the enzyme activity in the fermentation process were studied under different microbes’ compounds, Aspergillius niger plus Bacillus natto, Aspergillius niger plus Yeast and Yeast plus Bacillus natto.The results showed that the content of polyphenol decreased, the pigments increased, while this trend appeared significantly in the fermentation of Aspergillius niger plus Bacillus natto. The content of polyphenol decreaed by52.4%and the OD value of pigments increased by154.4%. The content of polyphenol was contrary to the pigments and the change extent was similar in different compounds of microbes, Aspergillius niger plus Bacillus natto first, Yeast plus Bacillus natto second, and Aspergillius niger plus Yeast last. The content of caffeine decreased generally in different microbes’ compounds. The Aspergillius niger plus Bacillus natto decreased by10.7%, which changed most, and Aspergillius niger plus Yeast secondly, and Yeast plus Bacillus natto changed least. In the entire fermentative process, enzyme activity first increased and the fourth day, was the maximizing point, and then decreased. Aspergillius niger plus Yeast was more conductive to protease and cellulose, the maximum value were20.38U/mL and67.36U/mL respectively. Yeast plus Bacillus natto was more conductive to glucoamylase, the maximum value was0.49U/mL.