Changes of Molds in Jingwei Fuzhuan Brick Tea during Fermentation
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Abstract:
Fuzhuan brick tea originated in Jingyang, Shaanxi province and belongs to post-fermented tea. Molds play important roles in the fermentation of Fuzhuan brick tea. Jingwei Fuzhuan brick tea is a typical representative of Fuzhuan brick tea. In this work, the changes of culturable molds in 12 different stages (0th d, 2nd d, 4th d, 6th d, 8th d, 10th d, 12th d, 14th d, 16th d, 18th d, 23th d, 28th d) during the fermentation of Jingwei Fuzhuan brick tea were analyzed. The results showed that there were eight kinds of molds involved in the fermentation process, which were Aspergillus cristatus, Aspergillus costiformis, Penicillium citrinum, Fusarium equiseti, Aspergillus niger, Aspergillus oryzae, Alternaria alternate and Cladosporium cladosporioides. In the early stage of fermentation, Penicillium citrinum was the dominant mould group, and there were a small amount of Aspergillus cristatus, Aspergillus niger, Alternaria alternate and Cladosporium cladosporioides. On the 8th day of the middle fermentation period, there was still a large amount of Penicillium citrinum, and a small amount of Aspergillus costiformis and Aspergillus niger were also detected. After that, Aspergillus cristatus began to grow in large quantities and occupied a dominant position in the middle and late fermentation period. At the end of fermentation, Aspergillus cristatus were to be 134000 CFU/g and accounted for 99.99% of all molds. Fungal flora is rich in the early stage of Jingwei Fuzhuan brick tea fermentation. With the fermentation progress, Aspergillus cristatus gradually become the dominant flora.
