Results 1 to 10 of about 1,586 (89)

Comprehensive Analysis of Bacterial Community Structure and Diversity in Sichuan Dark Tea (Camellia sinensis) [PDF]

Frontiers in Microbiology, 2021
Bacteria and fungi present during pile-fermentation of Sichuan dark tea play a key role in the development of its aesthetic properties, such as color, taste, and fragrance. In our previous study, high-throughput sequencing of dark tea during fermentation
Kuan Yan, Kuan Yan, Linfeng Yan, Lina Meng, Lina Meng, Hongbing Cai, Ailing Duan, Lian Wang, Quanzi Li, Quanzi Li, Ahmed H. El-Sappah, Ahmed H. El-Sappah, Ahmed H. El-Sappah, Xianming Zhao, Xianming Zhao, Manzar Abbas, Manzar Abbas   +16 more
doaj   +4 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 (
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   +4 more sources

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, Takumi Sugimoto, Tomoe Tsuboi, Tatsushi Sekikawa, Mamoru Tanaka, Xiaohua Lyu, Shinji Yokoyama   +6 more
doaj   +4 more sources

Microbial and metabolomic remodeling by a formula of Sichuan dark tea improves hyperlipidemia in apoE-deficient mice. [PDF]

PLoS ONE, 2019
Medicine-food homology is a long-standing concept in traditional Chinese medicine. YiNianKangBao (YNKB) tea is a medicine-food formulation based on Sichuan dark tea (Ya'an Tibetan tea), which is traditionally used for its lipid-lowering properties.
Lingzhi Li, Min Shi, Stephen Salerno, Minghai Tang, Fan Guo, Jing Liu, Yanhuan Feng, Martina Fu, Qinwan Huang, Liang Ma, Yi Li, Ping Fu   +11 more
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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

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   +3 more sources

Region-specific aroma profiles of dark tea: Differences in key odorants are driven by solid-state fermentation with three Aspergillus cristatus strains [PDF]

Food Chemistry: X
To investigate the impact of geographically distinct strains of the same fungal species on the aroma of fermented tea, three Aspergillus cristatus strains were isolated from Fu brick teas produced in Shaanxi, Hunan, and Sichuan Provinces, China.
Haoran Sun, Zhongqi Zu, Jia Li, Yaling Cao, Rui Fang, Shanshan Shen, Mengxue Chen, Yu Tang, Zhengnan Jiang, Qi Chen, Yu Wang, Xueling Gao   +11 more
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Epigallocatechin Gallate From Tea Delays Oocyte Aging After Ovulation in Mice. [PDF]

Food Sci Nutr
In this study, we find that EGCG delays post‐ovulatory oocyte aging and improves the quality of aged oocytes. EGCG may reduce ROS levels in aged oocytes by the NRF2‐KEAP1 pathway. The embryo developmental potential of aged oocytes is also increased by EGCG. ABSTRACT In clinic, once the ovulated oocytes cannot be fertilized timely, they begin to undergo
Lin J, Gao HC, Li LJ, Hu M, Guo LF, Guo HY, Jin XW, Xu P, Ge ZJ, Zhao L.   +9 more
europepmc   +2 more sources

Comparative Analysis of Fungal Communities and the Key “Golden‐Flower” Fungi in Fu Brick Tea From Seven Chinese Regions and Their Effects on the Quality of Summer‐Autumn Tea

Food Frontiers
Fu brick tea (FBT) is a distinctive microbial‐fermented dark tea from China; however, systematic studies on its fungal communities and “golden‐flower” fungi remain limited.
Lisha Ran, Jinqi Zhao, Mengyao Ma, Yiqiao Zhao, Shiyu Guo, Yu Xiao, Zhonghua Liu, Jianan Huang, Kunbo Wang, Mingzhi Zhu   +9 more
doaj   +2 more sources

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

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
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Multidimensional Quality Characteristics of Sichuan South-Road Dark Tea and Its Chemical Prediction

Agronomy
The distinctive quality of Sichuan south-road dark tea (SSDT) is gradually disappearing with processing innovation. Here, near-infrared (NIR) spectroscopy (NIRS) and spectrofluorometric techniques were utilized to determine the spectral characteristics ...
Yao Zou, Xian Li, Deyang Han
doaj   +3 more sources