The enzyme α-Glucosidase plays a crucial role in the digestive system by hydrolyzing
carbohydrates to produce absorbable glucose. With the recent surge in the popularity of …

Aspergillus fungi are extensively used in traditional food fermentation, so their functions,
mechanisms, and safety risks are worth exploring. In this study, a dominant fungal strain (P1) …

Post-fermented Pu-erh tea (PFPT) is a microbially-fermented tea with distinct sensory
qualities and multiple health benefits. Aspergillus are the dominant fungi in the fermentation …

Microbiota influenced quality formation of ripened Pu-erh tea. To understand the effect of
each tea-derived fungal strain, tea-leaves were fermented by Aspergillus pallidofulvus PT-3 …

Miang (Thai fermented tea leaves) was made from wild tea leaves (Camellia sinensis var
assamica) by traditional process with associated microorganism by natural. In this study we …

Dark tea fermentation involves various fungi, but studies focusing on the mixed fermentation
in tea remain limited. This study investigated the influences of single and mixed fermentation …

Longjing tea is favored by consumers due to its refreshing and delicate aroma, as well as its
fresh and sweet flavor. In order to study the processing technology of Longjing tea with …

Natural microorganisms involved in solid‐state fermentation (SSF) of Pu‐erh tea have a
significant impact on its chemical components. Aspergillus sydowii is a fungus with a high …

Huangjinya has recently seen widespread adoption in key tea-producing areas of China,
celebrated for its unique varietal traits. Its leaves are also used to produce black tea with …

Fungal community and non-volatile metabolites changes during the pile-fermentation are
key factors to organoleptic qualities of dark green tea. However, the correlation between …