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.
Xinghui Li
exaly +9 more sources
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 (
Dr. Manzar Abbas +2 more
exaly +7 more sources
Small Molecular Peptides and Their Potential Antifungal Activities During the Pile-Fermentation of Post-Fermented Tea [PDF]
FoodsThis 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 +9 more
doaj +3 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 +9 more
doaj +4 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
Ye Fei, Jinjin Xue, Shiwei Gao
exaly +4 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 +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 FoodRipened 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 +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 +9 more
doaj +5 more sources
Insights into the airborne microorganisms in a Sichuan south-road dark tea pile fermentation plant during production [PDF]
Frontiers in MicrobiologyIntroductionSichuan 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 +4 more
doaj +4 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: XPile-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 +9 more
doaj +3 more sources