Results 231 to 240 of about 297,742 (251)

Deciphering the underlying core microorganisms and the marker compounds of Liupao tea during the pile‐fermentation process

Journal of the Science of Food and Agriculture, 2023
AbstractBACKGROUNDPile fermentation is one of the key steps in developing the Liupao tea (LBT) quality and unique characteristics. The complex biochemical profile of LBT results from microorganisms present during the pile‐fermentation process. However, the critical underlying microorganisms and the marker compounds still need to be determined ...
Jincen Pan, Jie Wang, Jianwen Teng, Li Huang, Baoyao Wei, Ning Xia, Pingchuan Zhu   +6 more
openaire   +2 more sources

Primary study on thermophiles during pile-fermentation of Pu-er tea

2011 IEEE International Symposium on IT in Medicine and Education, 2011
Pu-er tea pile-fermentation is a high temperature process. Thermophiles during the pile-fermentation of Pu-er tea have not been reported up to now. This paper was isolated 13 thermophiles during the pile-fermentation of Pu-er. Then each strain was inoculated into the piles of Pu-er tea and simulated thermophilic pile-fermentation, with testing tea ...
Chaoyin Chen, null Wenming Zhang, null Chanyong, Benyong Han, Xianfeng Xiong, Feng Ge, null Shenglan Zhao, null Dan Chen   +7 more
openaire   +2 more sources

Dynamic Changes in the Microbial Community and Metabolite Profile during the Pile Fermentation Process of Fuzhuan Brick Tea

Journal of Agricultural and Food Chemistry, 2023
The pile fermentation process of Fuzhuan brick tea is unique in that it involves preheating without the use of starter cultures. The detailed metabolite changes and their drivers during this procedure are not known. Characterizing these unknown changes that occur in the metabolites and microbes during pile fermentation of Fuzhuan brick tea is important
Miao-Miao Le, Li-Wen Zhong, Zhi-Wei Ren, Mao-Qiang An, Yan-Hua Long, Tie-Jun Ling   +5 more
openaire   +2 more sources

Effects of Microbial Proteins on Qingzhuan Tea Sensory Quality during Pile Fermentation

Journal of Agricultural and Food Chemistry
To determine the effects of microbial proteins on Qingzhuan tea sensory quality during tea pile fermentation, tea leaf metabolomic and microorganism proteomic analyses were performed. In total, 1835 differential metabolites and 443 differentially expressed proteins of the microorganisms were identified.
Lin Feng, Panpan Liu, Shengpeng Wang, Jing Teng, Xueping Wang, Lin Zheng, Fei Ye, Anhui Gui, Jinjin Xue, Shiwei Gao, Pengcheng Zheng   +10 more
openaire   +2 more sources

Comparative Quantitative Analysis of Probiotic Bacteria During Puer Tea Pile Fermentation

2017
To explore the function of probiotic bacteria in puer tea pile fermentation which was implemented by a symbiosis of many fermenting microbes and enzymes, the species, abundances and dynamics of probiotic bacteria were quantitatively investigated. Using the real-time quantitative PCR (qPCR) primers specifically targeting different genera bacteria, the ...
Shuang Li, Zhongyuan Li, Cuixia Feng, Tongcun Zhang   +3 more
openaire   +1 more source

The changes of nutrient composition of piled laying hen manure and anaerobic fermentation for recycling as a dietary ingredient for ruminants

Journal of Environmental Management, 2018
This study investigated the changes of nutrient compositions of piled laying hen manure, detected the physical and chemical components of laying hen manure fermented by mixed strains, and analysed its application effects on feeding ruminants. The results showed that with increasing of piling time, the contents of crude protein (CP) and ether extract ...
Tianlong, Han, Liping, Wang, Yanming, Zhang, Jun, Zhang, Dongsheng, Han, Ning, Lv, Xiaohua, Han, Guoqiang, Zhao, Min, Wang   +8 more
openaire   +2 more sources

Landscapes of the main components, metabolic and microbial signatures, and their correlations during pile-fermentation of Tibetan tea

Food Chemistry
Microbial fermentation, a key step in Tibetan tea production, plays a pivotal role in forming the tea's unique quality. In our study, we mapped out the landscapes of major components, metabolomic signatures, and microbial features of Tibetan tea using component content determination, untargeted metabolomic analysis, and ITS and 16S rRNA sequencing. The
Ziqi, Wang, Hongyu, Li, Weimin, Huang, Songqi, Duan, Yue, Yan, Zhen, Zeng, Zhengfeng, Fang, Cheng, Li, Bin, Hu, Wenjuan, Wu, Xiguo, Lan, Yuntao, Liu   +11 more
openaire   +2 more sources

The formation of aroma quality of dark tea during pile-fermentation based on multi-omics

LWT - Food Science and Technology, 2021
Chen Yuqiong, xinlei Yu, Yuchuan Li
exaly  

HS-SPME and GC/MS volatile component analysis of Yinghong No. 9 dark tea during the pile fermentation process

Food Chemistry, 2021
Shili Sun, Wenji Zhang, Lingli Sun
exaly  

Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea () during pile-fermentation

Food Chemistry, 2020
Yan Hou, Liang Zhang, Daniel Granato
exaly