Variations Of Microorganism And Enzyme And Their Relations To Quality Formation During Pile-fermentation Process Of Yunnan Pu'er Tea

According to the previous studies on Pile-fermentation Process of Yunnan Pu'er Tea, microbe, enzyme and main components were analyzed. Relativities were also analyzed. Here are results:1. Total number of bacterial colony in both types rose at first, and then dropped, and rose. Total number of bacterial colony in type B were much more than A, and they both dropped substantially during the third process when the temperature raised.2. The quantity of mould in type B were much more than it were in type A before the third process. The fungal colony in type B were more than it were in type A before the second and after the fourth process, but not in the third process.3. Analysis of catechins showed that, contents of C,EC,GC,EGC in both types rose at first and then dropped. Reactivity were more acute. Contents of CG,ECG,GCG,EGCG in both types dropped all the way. At the end of this process, sum total of CG,ECG,GCG,EGCG dropped down to 4.16% and 1.64%.4. Analysis of PPO showed that, PPO activity in type B were higher than in type A before the fourth process, and it reverse after the fourth process. Correlation test showed that, there were not any remarkable correlation between microorganism colony and PPO activity.5. PPO isozyme loci in gel of two types showed that, loci appeared, PPO activity rose from zero. It could be judged that, PPO isozyme were excreted from microorganism, not came from the raw material.6. The contents of water extracted substances, Tea polyphenol, TF,TR,TB, crude fiber, pectin, catechins and GA showed that, the type that contained more water react more acutely, and inclusion varied distinctly.