Journal of Tea Science Research, 2024, Vol.14, No.1, 44-51 http://hortherbpublisher.com/index.php/jtsr 50 As research progresses, there is also an opportunity to explore the commercial application of these findings, potentially leading to the creation of new tea varieties and fermentation methods that cater to the evolving tastes and health-conscious preferences of consumers. The tea industry may witness a revolution where traditional methods are complemented by scientific innovation, ensuring the preservation of cultural heritage while embracing modern technology. Conflict of Interest Disclosure The authors affirm that this research was conducted without any commercial or financial relationships that could be construed as a potential conflict of interest. References Begum P., Rajagopal S., and Razak M., 2021, Emerging trends in microbial fermentation technologies, Recent Developments in Applied Microbiology and Biochemistry, pp.113-119. https://doi.org/10.1016/b978-0-12-821406-0.00011-4 Chakravorty S., Bhattacharya S., Chatzinotas A., Chakraborty W., Bhattacharya D., and Gachhui R., 2016, Kombucha tea fermentation: Microbial and biochemical dynamics, International journal of food microbiology, 220: 63-72. https://doi.org/10.1016/j.ijfoodmicro.2015.12.015 Chen G.M., 2012, Review on Enzyme Study in the Processing of Fuzhuan Tea, Tea Communication. Eng A., and Borenstein E., 2019, Microbial community design: methods, applications, and opportunities. Current opinion in biotechnology, 58: 117-128. https://doi.org/10.1016/j.copbio.2019.03.002 Hu T., Shi S., and Ma Q., 2022, Modulation effects of microorganisms on tea in fermentation, Frontiers in Nutrition, 9: 931790. https://doi.org/10.3389/fnut.2022.931790 Khaleghi M., Savizi I., Lewis N., and Shojaosadati S., 2021, Synergisms of machine learning and constraint-based modeling of metabolism for analysis and optimization of fermentation parameters, Biotechnology Journal, 6(11): 2100212. https://doi.org/10.1002/biot.202100212 Kim G., Kim W., Kim H., and Lee S., 2020, Machine learning applications in systems metabolic engineering, Current opinion in biotechnology, 64: 1-9. https://doi.org/10.1016/j.copbio.2019.08.010 Landis E., Fogarty E., Edwards J., Popa O., Eren A., and Wolfe B., 2022, Microbial diversity and interaction specificity in kombucha tea fermentations. Msystems, 7(3): e00157-22. https://doi.org/10.1128/msystems.00157-22 Li Z., Feng C., Luo X., Yao H., Zhang D., and Zhang T., 2018a, Revealing the influence of microbiota on the quality of Pu-erh tea during fermentation process by shotgun metagenomic and metabolomic analysis, Food Microbiology, 76: 405-415. https://doi.org/10.1016/j.fm.2018.07.001 Li Q., Chai S., Li Y., Huang J., Luo Y., Xiao L., and Liu Z., 2018b, Biochemical components associated with microbial community shift during the pile-fermentation of primary dark tea, Frontiers in Microbiology, 9: 349631. https://doi.org/10.3389/fmicb.2018.01509 Long J., Yu L., Huang L., Xia N., Teng J., and Wei B., 2023, Isolation, identification, and community diversity of microorganisms during tank fermentation of Liupao tea, Journal of Food Science, 88(10): 4230-4246. https://doi.org/10.1111/1750-3841.16748 Ma Y., Duan S., Zhang D., Su X., Zhang D., Lv C., and Zhao M., 2017, Microbial succession and the dynamics of chemical compounds during the solid-state fermentation of pu-erh tea. Applied Sciences, 7(2): 166. https://doi.org/10.3390/app7020166 Mota M., Lopes R., Koubaa M., Roohinejad S., Barba F., Delgadillo I., and Saraiva J., 2018, Fermentation at non-conventional conditions in food-and bio-sciences by the application of advanced processing technologies, Critical Reviews in Biotechnology, 38(1): 122-140. https://doi.org/10.1080/07388551.2017.1312272 Oyetunde T., Bao F., Chen J., Martín H., and Tang Y., 2018, Leveraging knowledge engineering and machine learning for microbial bio-manufacturing, Biotechnology advances, 36(4): 1308-1315. https://doi.org/10.1016/j.biotechadv.2018.04.008 Sheth R., Cabral V., Chen S., and Wang H., 2016, Manipulating bacterial communities by in situ microbiome engineering. Trends in Genetics, 32(4): 189-200. https://doi.org/10.1016/j.tig.2016.01.005 Unban K., Khatthongngam N., Pattananandecha T., Saenjum C., Shetty K., and Khanongnuch C., 2020, Microbial community dynamics during the non-filamentous fungi growth-based fermentation process of Miang, a traditional fermented tea of north Thailand and their product characterizations, Frontiers in Microbiology, 11: 1515. https://doi.org/10.3389/fmicb.2020.01515
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