Results 1 to 10 of about 1,321 (114)

Analysis of the Fungal Diversity and Community Structure in Sichuan Dark Tea During Pile-Fermentation [PDF]

Frontiers in Microbiology, 2021
The fungi present during pile-fermentation of Sichuan dark tea play a pivotal role in the development of its aroma and physical characteristics. Samples of tea leaves were collected on days 0 (YC-raw material), 8 (W1-first turn), 16 (W2-second turn), 24 (
Kuan Yan, Kuan Yan, Manzar Abbas, Manzar Abbas, Lina Meng, Lina Meng, Hongbing Cai, Zhang Peng, Quanzi Li, Quanzi Li, Ahmed H. El-Sappah, Ahmed H. El-Sappah, Ahmed H. El-Sappah, Linfeng Yan, Xianming Zhao, Xianming Zhao   +15 more
doaj   +12 more sources

Dynamic Analysis of Physicochemical Properties and Polysaccharide Composition during the Pile-Fermentation of Post-Fermented Tea [PDF]

Foods, 2022
Ultra-high performance liquid chromatography-quadrupole-time of flight tandem mass spectrometry (UHPLC-Q-TOF-MS/MS) was used to study the diversity of tea polysaccharides and the dynamic changes in the physicochemical indexes of tea samples.
Yan Luo, Zhenjun Zhao, Hujiang Chen, Xueli Pan, Risheng Li, Dewen Wu, Xianchun Hu, Lingling Zhang, Huawei Wu, Xinghui Li   +9 more
doaj   +6 more sources

Microbial Diversity and Characteristic Quality Formation of Qingzhuan Tea as Revealed by Metagenomic and Metabolomic Analysis during Pile Fermentation [PDF]

Foods, 2023
In order to analyze the changes in the microbial community structure during the pile fermentation of Qingzhuan tea and their correlation with the formation of quality compounds in Qingzhuan tea, this study carried out metagenomic and metabolomic analyses
Lin Feng, Shiwei Gao, Panpan Liu, Shengpeng Wang, Lin Zheng, Xueping Wang, Jing Teng, Fei Ye, Anhui Gui, Jinjin Xue, Pengcheng Zheng   +10 more
doaj   +6 more sources

Biochemical Components Associated With Microbial Community Shift During the Pile-Fermentation of Primary Dark Tea [PDF]

Frontiers in Microbiology, 2018
Primary dark tea is used as raw material for compressed dark tea, such as Fu brick tea, Hei brick tea, Hua brick tea, and Qianliang tea. Pile-fermentation is the key process for the formation of the characteristic properties of primary dark tea, during ...
Qin Li, Qin Li, Qin Li, Qin Li, Shuo Chai, Yongdi Li, Jianan Huang, Jianan Huang, Yu Luo, Lizheng Xiao, Lizheng Xiao, Zhonghua Liu, Zhonghua Liu, Zhonghua Liu, Zhonghua Liu   +14 more
doaj   +5 more sources

Keystone microbial taxa in the formation of stale aroma during pile fermentation of ripened Pu-erh tea [PDF]

npj Science of Food
Ripened Pu-erh tea is prized for its distinctive stale aroma. Methoxy-phenolic compounds, key contributors to this aroma, are produced during pile fermentation; however, the specific microorganisms responsible for their synthesis remain unclear.
Yiwei Weng, Shiqiang He, Zhengfei Luo, Jin Sun, Qinghua Cheng, Yingjuan Chen, Huarong Tong   +6 more
doaj   +3 more sources

Microbial diversity and component variation in Xiaguan Tuo Tea during pile fermentation. [PDF]

PLoS ONE, 2018
Xiaguan Tuo Tea is largely consumed by the Chinese, but there is little research into the microbial diversity and component changes during the fermentation of this tea.
Haizhou Li, Min Li, Xinrui Yang, Xin Gui, Guofeng Chen, Jiuyun Chu, Xingwang He, Weitao Wang, Feng Han, Ping Li   +9 more
doaj   +5 more sources

Small Molecular Peptides and Their Potential Antifungal Activities During the Pile-Fermentation of Post-Fermented Tea [PDF]

Foods
This study systematically investigated the dynamic diversity, potential sources, and antifungal activities of small molecular peptides during the pile-fermentation process of post-fermented tea.
Xueli Pan, Mengyi Guo, Song Wu, Huan Huang, Yan Luo, Zhenjun Zhao, Xun Chen, Xianchun Hu, Huawei Wu, Xinghui Li   +9 more
doaj   +3 more sources

Insights into the airborne microorganisms in a Sichuan south-road dark tea pile fermentation plant during production [PDF]

Frontiers in Microbiology
IntroductionSichuan south-road dark tea (SSDT) is generally produced through a series of processes, including fixing, rolling, pile fermentation, and drying, with microbial action during pile fermentation playing a crucial role in determining tea quality.
Miaoyi Liu, Xian Li, Yimiao Li, Yao Zou, Yao Zou   +4 more
doaj   +4 more sources

Multidimensional Analysis Reveals the Flavor Quality Formation Mechanism During the Primary Pile Fermentation of Dark Tea [PDF]

Foods
Pile fermentation is a crucial process for developing the characteristic mellow taste and aged aroma of dark tea, yet the internal quality transformation mechanism of this process is still unclear.
Dunchao Wu, Yufei He, Juanshu Wen, Hongfa Zheng, Xi Zhao, Penghui Yu, Ni Zhong, Li Niu, Shi Li, Yong Lin, Hao Huang, Zhonghua Liu   +11 more
doaj   +4 more sources

Inhibitory Effect of Polypeptides Produced by Brevibacillus brevis on Ochratoxigenic Fungi in the Process of Pile-Fermentation of Post-Fermented Tea [PDF]

Foods, 2022
Contamination by ochratoxigenic fungi and its prevention during the pile-fermentation of post-fermented tea have always been a concern. The present study aimed to elucidate the anti-fungal effect and mechanism of polypeptides produced by B. brevis DTM05 (
Zhenjun Zhao, Lingling Zhang, Yougen Lou, Yan Luo, Xianchun Hu, Xueli Pan, Huawei Wu, Jianjie Li, Huiling Mei, Xinghui Li   +9 more
doaj   +4 more sources