Predominant Fungi And Its Effect On Quality Of Fu Brick Tea In Different Seasons And Districts

Fu brick tea is a unique kind of dark tea to our country. Its healthy benefits has attracted wide attention in recent years. Although extensive researches related to its procudts were ongoing, limited findings were brought about as a result of different purposes. For instance, reseaches about evolution of predominant fungi in Fu brick tea during growing process mainly concentrated on one place or seaon of productions.Fu brick tea samples that produced in Wuyi in four seasons and in Changsha in three seasons were collected. Microbial isolation and identification,variations of chemical components and the activity of cellulase, amylase, pectinase were tested. In order to provide a theoretical foundation for the later study by analyzing the regional and seasonal variations of microbes, chemical components and enzyme activity of Fu brick tea during Fungi growing.Conclusions of the study are as follows:1. Regional differences of types of predominant fungi were noted. Two strains of Eurotium cristatum were isolated from samples that collected from Wuyi, while five strains of Eurotium cristatum, amongst which have two strains as same types as strains isolated from Wuyi samples, together with one strain of Eurotium amstelodami and Eurotium costiforme were isolated from samples that produced in Changsha.2. Seasonal differences of types of predominant fungi were noted. No seasonal differences of types of Eurotium cristatum showed out from strains isolated from samples collected from Wuyi. Strains of Eurotium isolated from samples that produced in Changsha in summer showed significant differences when compared with the other two seasons. Five strains of Eurotium cristatum were isolated from samples produced in summer, whereas two strains of Eurotium cristatum, one strain of Eurotium amstelodami and Eurotium costiforme were isolated from samples that produced in spring and winter.3. Variations of quantity of predominant fungi showed differences not only in sampls produced in different seasons but also in outer samples and inner samples. Summery samples produced in A and Changsha have maximum of predominant fungi, while less predominant fungi existed in samples produced in other two seasons. Inner samples have more predominant fungi than outer samples remarkably.4. Variations of activity of mainly exoenzymes showed seasonal, regional, inner and outer differences. In terms of seasonal aspect, activities of three kinds of exoenzymes had biggest increase in samples produced in summer however spring and winter samples had smaller. In terms of regional aspect, activity and maximal dispersion of cellulase in samples produced in Changsha were less than that in samples produced in Wuyi, whereas activities and maximal dispersions of amylase and pectase in samples produced in Changsha were more than that in samples produced in Wuyi. Differences of growth rate of exoenzyme activities in outer and inner samples produced in Changsha were greater than that produced in Wuyi.5. Variations of maily chemical components showed seasonal, regional, inner and outer differences. In terms of seasonal aspect, decreasing amplitude of content of chemical components of summery samples were bigger than that of spring and winter samples. In terms of regional aspect, differences of decreasing amplitude of content of chemical components between inner and outer samples produced in Wuyi were greater than than produced in Changsha.