… A tannase that was prepared from Aspergillus niger by a solid-state fermentation on tea
byproducts was investigated to transform the catechins in tea infusion. The tannase could …

… exogenous enzymes for the diversification of tea aroma profiles. Aspergillus niger is a fungal
that is … niger growing on tea stalk medium (CETSM), had significant effects on the sensory …

… In the present study, a novel approach was taken to produce high-TB instant tea from an
infusion of green tea fermented by Aspergillus niger in submerged culture. Inoculum size (IZ), …

… Aspergillus are the dominant fungi in the fermentation and the main contributors to the …
Here, tea leaves were fermented by Aspergillus niger, Aspergillus tamarii and Aspergillus …

… the potential of Aspergillus species isolated from herbal tea samples from local … teas by
Aspergillus species includes five new substrate records: A. chevalieri on bael fruit, black tea…

… as Aspergillus niger NCBT110A and Aspergillus sydowii … Aspergillus sydowii NRRL250
leads caffeine biodegradation. In addition, this paper investigated the effect of Aspergillus niger …

… Aspergillus niger on the aromas of instant green tea have been investigated. The crude
enzymes from tea … tea, and thus provide potential enzyme resources for modulating the aroma of …

… the preparation of instant tea. The present manuscript shows two enzyme extracts from
Aspergillus niger could improve the aroma of instant Oolong tea, providing interesting information …

… the ability of Aspergillus niger and Trichoderma koningii to improve the quality of tea dregs
(TDs) through solid-state fermentation as well as the value of the fermented tea dregs (FTDs) …

… Tannase is widely used in tea beverage processing because of its ability to … of tea extracts
through enzymatic extraction. A new thermophilic tannase was cloned from Aspergillus niger …