Abstract: In this study, the Cangwu population species Liupao hairy tea was used as raw material, and 20 strains of fungi isolated from Liupao hairy tea were inoculated into sterilized Liupao hairy tea for solid-state fermentation. Through sensory review, biochemical component detection and principal component analysis, the fermentation effects of different fungi were explored, so as to screen out the dominant solid-state fermentation fungi that can significantly improve the quality of Liupao tea or give Liupao tea new flavor.The results showed that 9 kinds of fungi with excellent fermentation performance were selected by sensory evaluation, which were Aspergillus tubingensis, Aspergillus niger, Penicillius manginii, Aspergillus keratitidis, Aspergillus ruber, Aspergillus intermedius, Penicillius commune, Aspergillus amstelodami and Trichomonascus ciferrii. The results showed that inoculation with Aspergillus tubingensis, Aspergillus niger, Penicillius commune and Aspergillus amstelodami could significantly change the content of 18 chemical components in tea. Penicillius commune and Aspergillus amstelodami were identified as excellent fermentation fungi.The research can provide excellent strain resources for the later period of human industrial fungal fermentation of Liupao tea, and provide scientific theoretical basis for the fermentation process improvement, product research and development innovation and quality improvement of Liupao tea.

Key words: Liupao tea, Dominant fungi, Solid state fermentation, principal component analysis (PCA)