JTSR_2024v14n1

Journal of Tea Science Research, 2024, Vol.14, No.1, 44-51 http://hortherbpublisher.com/index.php/jtsr 51 Wang Q., Gong J., Chisti Y., and Sirisansaneeyakul S., 2015, Fungal isolates from a Pu-erh type tea fermentation and their ability to convert tea polyphenols to theabrownins, Journal of Food Science, 80(4): M809-M817. https://doi.org/10.1111/1750-3841.12831 Xia F., Hu S., Zheng X., Wang M., Zhang C., Wu Z., and Sun Y., 2021, New insights into metabolomics profile generation in fermented tea: the relevance of bacteria and metabolites in Fuzhuan brick tea, Journal of the Science of Food and Agriculture, 102(1): 350-359. https://doi.org/10.1002/jsfa.11365 Yang X.P., Luo J.F., Xin L., Liu T.X., and Lin W.T., 2013, Microbial community structure and change during solid fermentation of Pu-erh tea, Food Sci, 34(19): 142-147. Zerfaß C., Chen J., and Soyer O.S., 2018, Engineering microbial communities using thermodynamic principles and electrical interfaces, Current opinion in biotechnology, 50: 121-127. https://doi.org/10.1016/j.copbio.2017.12.004 Zhang S., Sun L., Shi Y., Song Y., Wang Y., Fan K., Zong R., Li Y., Wang L., Bi C., and Ding Z., 2022, The application of enzymatic fermented soybean effectively regulates associated microbial communities in tea soil and positively affects lipid metabolites in tea new shoots, Frontiers in Microbiology, 13: 992823. https://doi.org/10.3389/fmicb.2022.992823 Zhao M., Su X., Nian B., Chen L., Zhang D., Duan S., Wang L., Shi X., Jiang B., Jiang W., Lv C., Wang D., Shi Y., Xiao Y., Wu J., Pan Y., and Ma Y., 2019, Integrated Meta-omics Approaches To Understand the Microbiome of Spontaneous Fermentation of Traditional Chinese Pu-erh Tea, Msystems, 4(6): 10-1128. https://doi.org/10.1128/mSystems.00680-19 Zhao M., Xiao W., Ma Y., Sun T., Yuan W., Tang N., Zhang D., Wang Y., Li Y., Zhou H., and Cui X., 2013, Structure and dynamics of the bacterial communities in fermentation of the traditional Chinese post-fermented pu-erh tea revealed by 16S rRNA gene clone library, World Journal of Microbiology and Biotechnology, 29: 1877-1884. https://doi.org/10.1007/s11274-013-1351-z Zhao M., Zhang D., Su X., Duan S., Wan J., Yuan W., Liu B., Ma Y., and Pan Y., 2015, An integrated metagenomics/metaproteomics investigation of the microbial communities and enzymes in solid-state fermentation of Pu-erh tea, Scientific reports, 5(1): 10117. https://doi.org/10.1038/srep10117 Zhu M., Li N., Zhou F., Jian O., Lu D., Xu W., Li J., Lin H., Zhang Z., Xiao J., Wang K., Huang J., Liu Z., and Wu J., 2019, Microbial bioconversion of the chemical components in dark tea, Food chemistry, 312: 126043. https://doi.org/10.1016/j.foodchem.2019.126043 Zou Y., Zhang Y., Tian Y., Liu M., Yuan Y., Lai Y., Liu X., Xu W., Tan L., Tang Q., Li P., and Xu J., 2022, 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, 13: 930477. https://doi.org/10.3389/fmicb.2022.930477 Disclaimer/Publisher’s Note The statements, opinions, and data contained in all publications are solely those of the individual authors and contributors and do not represent the views of the publishing house and/or its editors. The publisher and/or its editors disclaim all responsibility for any harm or damage to persons or property that may result from the application of ideas, methods, instructions, or products discussed in the content. Publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

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