The fermentation is carried out primarily by molds . " Aspergillus niger " was implicated as the main microbial organism in the Pu-erh process, but that species identification has been challenged by comprehensive PCR-DGGE analysis, which points to " Aspergillus luchuensis " as the primary agent of fermentation.
32.
"Kluyveromyces lactis " ( formerly " Saccharomyces lactis " ) is a yeast which has the ability to assimilate lactose and convert it into lactic acid . " K . lactis " and other organisms i . e ., " Aspergillus niger " var awamori and " Escherichia coli"
33.
Genes which provide this activity, such as " Aspergillus niger " secretory beta-galactosidase, have been inserted into " Saccharomyces cerevisiae " via recombinent techniques, so there are experimental strains of " Saccharomyces cerevisiae " which can break down lactose, but no natural strains . ( " " Saccharomyces cerevisiae"
34.
Although the microbes responsible have proved highly variable from region to region and even factory to factory, the key organism found and responsible for almost all pu-erh fermentation has been identified in numerous studies as " Aspergillus niger ", with some highlighting the possibility of ochratoxins produced by the metabolism of some strains of " A . niger " having a potentially harmful effect through consumption of Pu-erh tea.
35.
An alternative method used to process the agave juice without heat is described in a United States patent for a process that uses enzymes derived from the mold " Aspergillus niger " to convert the inulin-rich extract into fructose . " Aspergillus niger ", a fungus commonly used in industrial fermentations, is " generally recognized as safe " ( GRAS ) by the U . S . Food and Drug Administration.
36.
An alternative method used to process the agave juice without heat is described in a United States patent for a process that uses enzymes derived from the mold " Aspergillus niger " to convert the inulin-rich extract into fructose . " Aspergillus niger ", a fungus commonly used in industrial fermentations, is " generally recognized as safe " ( GRAS ) by the U . S . Food and Drug Administration.
37.
One practice in commercial bakeries which fosters growth of mold is packaging it while it is still too warm, causing condensation of moisture, per " Modern food microbiology, ( 2005 ) " by Monroe et al . pp 203-204 . " Baking Techmology " ( 1922 ) pages 338-339, described how just bringing one loaf of moldy bread into a room filled the air with spores of aspergillus niger, which causes black mold.
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