Dissecting the role of microorganisms in tea production of different fermentation levels: a multifaceted review of their action mechanisms, quality attributes and future …
Tea is one of the most popular beverages worldwide, with several health benefits attributed
for its rich chemical composition and further associated with fermentation process to improve …
for its rich chemical composition and further associated with fermentation process to improve …
Exploring the heterogeneity of community and function and correspondence of “species-enzymes” among three types of Daqu with different fermentation peak …
Y Huang, D Li, Y Mu, Z Zhu, Y Wu, Q Qi, Y Mu… - Food Research …, 2024 - Elsevier
The enzyme activity of Daqu is an important prerequisite for defining it as a Baijiu starter.
However, little is known about the functional species related to enzymes in different types of …
However, little is known about the functional species related to enzymes in different types of …
[HTML][HTML] Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum strain 84-3 contribute to flavor formation in fermented dairy and vegetable products
T Liang, T Jiang, Z Liang, N Zhang, B Dong, Q Wu… - Food Chemistry: X, 2023 - Elsevier
Microbes are critical for flavor formation in fermented foods; however, their mechanisms of
action are not fully understood. The microbial composition of 51 dairy and 47 vegetable …
action are not fully understood. The microbial composition of 51 dairy and 47 vegetable …
Effect of different drying methods on color difference, microorganisms and volatile metabolites profiles of Ganpu Tea
J Zhou, X Zhang, W Liu, Q Zhang, L Wu - Food Bioscience, 2023 - Elsevier
In this study, sunlight drying, low temperature drying and hot air drying were used to
investigate the effects of different drying methods on color difference, microorganisms and …
investigate the effects of different drying methods on color difference, microorganisms and …
Insights into the Dynamic Succession of Microbial Community and Related Factors of Vanillin Content Change Based by High-Throughput Sequencing and Daqu …
W Tong, S Wang, Y Yang, Z Huang, Y Li, D Huang… - Foods, 2023 - mdpi.com
Daqu is an important saccharifying starter in the fermentation of Nongxiangxing Baijiu in
China. Vanillin is a health and flavor factor in Baijiu. However, only a few research studies …
China. Vanillin is a health and flavor factor in Baijiu. However, only a few research studies …
Enhancing the Flavor Profile of Summer Green Tea via Fermentation with Aspergillus niger RAF106
M Cai, L Huang, S Dong, N Diao, W Ye, Z Peng… - Foods, 2023 - mdpi.com
Summer green tea (SGT) has a low cost and high annual yield, but its utilization rate is
limited due to suboptimal quality. The aim of this study is to enhance the flavor of SGT using …
limited due to suboptimal quality. The aim of this study is to enhance the flavor of SGT using …
The glycoside hydrolase gene family profile and microbial function of Debaryomyces hansenii Y4 during South-road dark tea fermentation
Y Zou, M Liu, Y Lai, X Liu, X Li, Y Li, Q Tang… - Frontiers in …, 2023 - frontiersin.org
Microbes are crucial to the quality formation of Sichuan South-road Dark Tea (SSDT) during
pile-fermentation, but their mechanism of action has not yet been elucidated. Here, the …
pile-fermentation, but their mechanism of action has not yet been elucidated. Here, the …