Results 11 to 20 of about 297,742 (253)

Reshaped local microbiology metabolism by raw tea according to pile fermentation in the dark tea [PDF]

Journal of Advanced Research
Introduction: Traditionally, the mechanism of dark tea quality formation has centered on microorganisms, with quality regulated by manipulating microorganisms and their fermentation environment.
Yating Guo, Yani Pan, Xinyu Feng, Haowei Guo, Liping Liu, Kexin Zhang, Haojun Xie, Binkai Zhu, Shuying Gong, Qiang Chu, Hua Fang, Ping Chen   +11 more
doaj   +5 more sources

Thermally-driven bacterial mechanism of biogenic amines enrichment in central pile-fermentation zones of Liuyang Douchi [PDF]

Food Chemistry: X
Elucidating biogenic amine (BA) enrichment mechanisms in Liuyang Douchi pile-fermentation is crucial for enhancing product safety. This study analyzed spatial-temporal BA profiles and microbial succession. The central zone (M4) exhibited peak temperature
Hui Tang, Qiu Du, Yang Liu, Jian-Hua Zhu, Chang-Sheng Duan, Gao-Feng Wu, Rui-Min Zhong, Li-Wen Jiang   +7 more
doaj   +4 more sources

Microbial Community Analysis in Sichuan South-road Dark Tea Piled Center at Pile-Fermentation Metaphase and Insight Into Organoleptic Quality Development Mediated by Aspergillus niger M10 [PDF]

Frontiers in Microbiology, 2022
Microbes are critical in the Sichuan South-road Dark Tea (SSDT) organoleptic quality development during pile-fermentation. Piled tea center at fermenting metaphase is crucial for the conversion of its quality components.
Yao Zou, Yao Zou, Ying Zhang, Ying Zhang, Yun Tian, Minqiang Liu, Minqiang Liu, Yue Yuan, Yue Yuan, Yuqing Lai, Yuqing Lai, Xuyi Liu, Xuyi Liu, Wei Xu, Wei Xu, Liqiang Tan, Liqiang Tan, Qian Tang, Qian Tang, Pinwu Li, Pinwu Li, Jingyi Xu, Jingyi Xu   +22 more
doaj   +2 more sources

Study on the Functional, Physiological, and Sensory Properties of Coffee Leaf Dark Tea Processed Using the Pile Fermentation Method of Pu-Erh Tea [PDF]

Foods
Coffee leaves are a promising raw material for functional beverages due to their distinctive phytochemical profile. In this study, sun-dried Arabica coffee leaves were processed into coffee leaf dark tea using Pu-erh-style pile fermentation with three ...
Yanbing Wang, Kun Zhang, Guosheng Xiong, Ping Du, Jianhua Dong, Jinxue Li, Xiaogang Liu, Zhenjia Chen   +7 more
doaj   +2 more sources

Pile-fermentation and golden-flower fermentation reshape tea polysaccharides in Tibetan dark tea: structural characteristics and lipid-modulating effects in Caenorhabditis elegans [PDF]

Food Chemistry: X
Pile-fermentation and golden-flower fermentation are key processing steps in Tibetan dark tea, yet their combined effects on tea polysaccharides remain poorly understood.
Manyou Yu, Ana Novo Barros, Irene Gouvinhas, Junlin Deng, Zhuoya Xiang, Yinghao Yuan, Ting Zhang, Xiaobo Tang, Chen Xia, Shengting Yang   +9 more
doaj   +2 more sources

Study on Fungal Diversity during the Pile-fermentation and Autoclaved Process of Liupao Tea

Shipin gongye ke-ji, 2023
The unique sensory quality and health effect of Liupao tea are closely related to the participation of microorganisms in the pile-fermentation process.
Xinhui WU, Jinjie DU, Xiaochun LIU, Kaibin LIAO, Yuna QIN, Weijie LIANG, Ruijin QIU, Lingzhi ZHANG   +7 more
doaj   +2 more sources

The Core Role of Bacillus subtilis and Aspergillus fumigatus in Pile-Fermentation Processing of Qingzhuan Brick Tea. [PDF]

Indian J Microbiol, 2019
To identify the microorganisms responsible for the formation of the main quality components of Qingzhuan brick tea (QZBT) during solid-state fermentation (SSF), predominant thermoduric strains were isolated from the tea leaves collected during SSF. According to their capability of releasing cellulase, pectase, protease, and polyphenol oxidase, four ...
Xu Q, Sun M, Ning J, Fang S, Ye Z, Chen J, Fu R.   +6 more
europepmc   +4 more sources

Chemical profile changes during pile fermentation of Qingzhuan tea affect inhibition of α-amylase and lipase. [PDF]

Sci Rep, 2020
AbstractQingzhuan tea (QZT), a post-fermented tea, has been reported to have anti-obesity and anti-hyperglycemic effects, perhaps due to bioactive compounds that inhibit lipase and α-amylase. It is unknown what chemical constituents’ changes and what bioactive compounds occur during the manufacture of QZT.
Feng L, Liu P, Zheng P, Zhang L, Zhou J, Gong Z, Yu Y, Gao S, Zheng L, Wang X, Wan X.   +10 more
europepmc   +4 more sources

Effects of Pile-Fermentation Duration on the Taste Quality of Single-Cultivar Large-Leaf Dark Tea: Insights from Metabolomics and Microbiomics [PDF]

Foods
The pile-fermentation conditions and raw materials used play a vital role in determining the stability and quality of dark tea. In this study, sensory quality evaluation, metabolomics, and microbiomics techniques were used to investigate the effect of ...
Wanying Yang, Ruohong Chen, Lingli Sun, Qiuhua Li, Xingfei Lai, Zhenbiao Zhang, Zhaoxiang Lai, Mengjiao Hao, Qian Li, Sen Lin, He Ni, Shili Sun   +11 more
doaj   +2 more sources

Changes of chemical components of Tibetan tea during pile fermentation process

Shipin yu jixie, 2023
Objective: The changes in the main chemical components in water extracts of Tibetan tea during the pile fermentation process were investigated. Methods: Research was done on tea samples and water extracts from various fermentation stages of Tibetan tea ...
DENG Junlin, HE Yanghang, CHEN Jian, LIU Gang, XIA Chen   +4 more
doaj   +2 more sources