School of Agriculture and Biology, Shanghai Jiao Tong University, Minghang, Shanghai, People's Republic of China.
School of Environmental and Chemical Engineering, Shanghai University, Baoshan, Shanghai, People's Republic of China.
Compr Rev Food Sci Food Saf. 2022 Nov;21(6):4546-4572. doi: 10.1111/1541-4337.13051. Epub 2022 Oct 6.
Pu-erh tea belongs to dark tea among six major teas in China. As an important kind of post-fermented tea with complex microbial composition, Pu-erh tea is highly praised by many consumers owing to its unique and rich flavor and taste. In recent years, Pu-erh tea has exhibited various physiological activities to prevent and treat metabolic diseases. This review focuses on the fungi in Pu-erh tea and introduces the sources, types, and functions of fungi in Pu-erh tea, as well as the influence on the quality of Pu-erh tea and potential safety risks. During the process of fermentation and aging of Pu-erh tea, fungi contribute to complex chemical changes in bioactive components of tea. Therefore, we examine the important role that fungi play in the quality formation of Pu-erh tea. The associations among the microbial composition, chemicals excreted, and potential food hazards are discussed during the pile-fermentation of Pu-erh tea. The quality of Pu-erh tea has exhibited profound changes during the process of pile-fermentation, including color, aroma, taste, and the bottom of the leaves, which are inseparable from the fungus in the pile-fermentation of Pu-erh tea. Specifically, the application prospects of various detection methods of mycotoxins in assessing the safety of Pu-erh tea are proposed. This review aims to fully understand the importance of fungi in the production of Pu-erh tea and further provides new insights into subtly regulating the piling process to improve the nutritional properties and guarantee the safety of Pu-erh tea.
普洱茶属于中国六大茶类中的黑茶。作为一种具有复杂微生物组成的后发酵茶，普洱茶以其独特而丰富的风味和口感而备受消费者赞誉。近年来，普洱茶表现出多种预防和治疗代谢疾病的生理活性。本综述重点介绍了普洱茶中的真菌，并介绍了真菌在普洱茶中的来源、种类和功能，以及对普洱茶品质和潜在安全风险的影响。在普洱茶发酵和陈化过程中，真菌促进了茶叶中生物活性成分的复杂化学变化。因此，我们研究了真菌在普洱茶品质形成中的重要作用。探讨了普洱茶堆积发酵过程中微生物组成、排泄化学物质和潜在食品安全危害之间的关系。普洱茶在堆积发酵过程中，其品质发生了深刻的变化，包括颜色、香气、口感和叶底，这与堆积发酵过程中的真菌密不可分。具体而言，提出了各种真菌毒素检测方法在评估普洱茶安全性方面的应用前景。本综述旨在充分了解真菌在普洱茶生产中的重要性，并进一步深入研究如何巧妙地调节堆积过程，以提高普洱茶的营养价值并保证其安全性。
