Tèh fermentasi

Teh fermentasi (uga dikenal minangka teh post-fermentasi utawa teh peteng ) minangka kelas teh sing ngalami fermentasi mikroba, wiwit pirang-pirang wulan nganti pirang-pirang taun. Cahya saka godhong tèh kanggo asor lan oksigen sak proses uga nimbulaké endo- oksidasi (asalé saka teh godhong-godhong enzim piyambak) lan exo- oksidasi (kang microbially catalysed ). Godhong teh lan omben-omben digawe saka bahan kasebut dadi luwih peteng nalika dioksidasi. Mula, macem-macem jinis teh fermentasi sing diproduksi ing saindenging Tiongkok uga diarani teh peteng, ora bakal bingung karo teh ireng . Paling teh fermentasi misuwur iku kombucha kang asring homebrewed, pu-Erh, diprodhuksi ing Yunnan Province, Mo, Haizhen, Yang Zhu, and Zongmao Chen. "Microbial fermented tea–a potential source of natural food preservatives." Trends in food science & technology 19.3 (2008): 124-130. Lv, Hai-peng, et al. "Processing and chemical constituents of Pu-erh tea: A review." Food Research International 53.2 (2013): 608-618. lan Anhua peteng teh diprodhuksi ing Anhua County of Langkawi District .

Fermentasi godhong teh ngowahi kimia, nyebabake kualitas organoleptik teh sing digawe saka bahan kasebut. Fermentasi mengaruhi mambu teh lan biasane mellows rasa, nyuda astringency lan pait nalika nambah tutuk lan aftertaste. Mikroba uga bisa ngasilake metabolit kanthi mupangat kesehatan. 

Mo, Haizhen, Yang Zhu, and Zongmao Chen. "Microbial fermented tea–a potential source of natural food preservatives." Trends in food science & technology 19.3 (2008): 124-130. Ling, Tie-Jun, et al. "New Triterpenoids and Other Constituents from a Special Microbial-Fermented Tea Fuzhuan Brick Tea." Journal of agricultural and food chemistry 58.8 (2010): 4945-4950.

Fermentasi ditindakake kanthi cetakan. Niger Aspergillus kena pengaruh minangka organisme mikroba utama ing proses Pu-erh, Mo, Haizhen, Yang Zhu, and Zongmao Chen. "Microbial fermented tea–a potential source of natural food preservatives." Trends in food science & technology 19.3 (2008): 124-130. GONG, Jia-shun, et al. "Changes of Chemical Components in Pu'er Tea Produced by Solid State Fermentation of Sundried Green Tea [J]." Journal of Tea Science 4 (2005): 010. Abe, Michiharu, et al. "Characteristic fungi observed in the fermentation process for Puer tea." International journal of food microbiology 124.2 (2008): 199-203. nanging identifikasi spesies kasebut ditantang karo analisis PCR-DGGE sing komprehensif, sing nuduhake Aspergillus luchuensis minangka agen utama fermentasi . Mogensen, Jesper Mølgaard, et al. " Aspergillus acidus from Puerh tea and black tea does not produce ochratoxin A and fumonisin B 2." International journal of food microbiology 132.2 (2009): 141-144. Varga, J., et al. "New and revisited species in Aspergillus section Nigri." Studies in Mycology 69.1 (2011): 1-17. Haas, Doris, et al. "Identification and quantification of fungi and mycotoxins from Pu-erh tea." International journal of food microbiology 166.2 (2013): 316-322. Hong, Seung-Beom, et al. "Aspergillus luchuensis, an industrially important black Aspergillus in East Asia." PLoS ONE 8.5 (2013): e63769.

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