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DISCUSSION ON THE RELATION OF ASPERGILLUS NIGER AND QUALITY OF PUER TEA

Zhou Hong

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Abstract

The mechanism about the forming of the quality of puer tea lies in the result of comprehensive and coordinate acting between the microorganism (Aspergillus niger in the ascendant) and the enzyme system. This article has probed primary that Aspergillus niger played an important role to the forming of the quality of puer tea from chemical ingredient, quality characters , pile fermentation , effects, food safety and so forth.

About this research paper

What this paper is about

The mechanism about the forming of the quality of puer tea lies in the result of comprehensive and coordinate acting between the microorganism (Aspergillus niger in the ascendant) and the enzyme system. This article has probed primary that Aspergillus niger played an important role to the forming of the quality of puer tea from chemical ingredient, quality characters , pile fermentation , effects, food safety and so forth.

Why it matters

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Key contribution

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Method / approach

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Available abstract

The mechanism about the forming of the quality of puer tea lies in the result of comprehensive and coordinate acting between the microorganism (Aspergillus niger in the ascendant) and the enzyme system. This article has probed primary that Aspergillus niger played an important role to the forming of the quality of puer tea from chemical ingredient, quality characters , pile fermentation , effects, food safety and so forth.

Key concepts: Aspergillus niger, Quality (philosophy), Ingredient, Aspergillus, Food science, Chemistry, Biology, Microbiology

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