Reviews of fungi and mycotoxins in Chinese dark tea [PDF]
Frontiers in Microbiology, 2023 The fermentation is the main process to form the unique flavor and health benefits of dark tea. Numerous studies have indicated that the microorganisms play a significant part in the fermentation process of dark tea.
Wei Xu +5 more
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Defense against oxidative stress in Caenorhabditis elegans by dark tea [PDF]
Frontiers in Veterinary Science, 2023 Dark tea, rich in nutricines including tea polyphenols and free amino acids, is a kind of post-fermented tea. The potential application of nutricines against oxidative damage and senescence, which drives animal health maintenance and disease prevention ...
Jianxiu Wang +4 more
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Reshaped local microbiology metabolism by raw tea according to pile fermentation in the dark tea [PDF]
Journal of Advanced ResearchIntroduction: Traditionally, the mechanism of dark tea quality formation has centered on microorganisms, with quality regulated by manipulating microorganisms and their fermentation environment.
Yating Guo +11 more
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Ultrasound-assisted enzymatic extraction of dark tea total polyphenols [PDF]
Frontiers in NutritionTea polyphenols have become the most biologically active components in tea, and they are also one of the key factors determining the color, flavor, health benefits.
Jinhua Shao +6 more
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Dietary assessment of ochratoxin A in Chinese dark tea and inhibitory effects of tea polyphenols on ochratoxigenic Aspergillus niger [PDF]
Frontiers in Microbiology, 2022 In recent years, there has been an increasingly heated debate on whether Chinese dark tea is contaminated with mycotoxins and whether it poses health risks to consumers.
Yi-qiao Zhao +7 more
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Reexamination of Aspergillus cristatus phylogeny in dark tea: Characteristics of the mitochondrial genome [PDF]
Open Life SciencesTo enhance our understanding of Aspergillus cristatus, an important functional microorganism, the characteristics of its mitochondrial genome were analyzed and compared with related species. The mitochondrial genome of A.
Zhiyuan Hu +5 more
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Morphological variation and expressed sequence tags-simple sequence repeats-based genetic diversity of Aspergillus cristatus in Chinese dark tea [PDF]
Frontiers in MicrobiologyIntroductionAspergillus cristatus is a homothallic fungus that is used in the natural fermentation process of Chinese Fuzhuan tea and has been linked to the production of bioactive components.
Zhiyuan Hu +8 more
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Effects of Different Citrus Varieties and Harvesting Time on the Quality of Citrus Dark Tea [PDF]
FoodsThe genus Citrus consists of Tangerines (Citrus × reticulata), Mandarins (Citrus × reticulata), Oranges (Citrus × sinensis), Grapefruits (Citrus maxima), Lemons (Citrus × limon), and other citrus fruits.
Fuwei Guo +6 more
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Preparation, Identification and Preliminary Application of the Fenvalerate Monoclonal Antibody in Six Kinds of Dark Tea [PDF]
Foods, 2023 Fenvalerate has the advantages of a broad insecticidal spectrum, high efficiency, low toxicity and low cost, and it is widely used in agriculture, especially in tea, resulting in the accumulation of fenvalerate residues in tea and the environment, posing
Kang Wei +5 more
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Sichuan dark tea improves lipid metabolism and prevents aortic lipid deposition in diet-induced atherosclerosis model rats [PDF]
Frontiers in Nutrition, 2022 Background and aimsSichuan dark tea (ST), Zangcha, is a traditional fermented Chinese tea found in Sichuan and Tibet and claimed for beneficial effects against lifestyle-related metabolic disorders.
Rui Lu +6 more
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