JTSR_2024v14n1

Journal of Tea Science Research, 2024, Vol.14, No.1, 57-63 http://hortherbpublisher.com/index.php/jtsr 63 Prasanth M., Sivamaruthi B., Chaiyasut C., and Tencomnao T., 2019, A review of the role of green tea (Camellia sinensis) in antiphotoaging, stress resistance, neuroprotection, and autophagy, Nutrients, 11(2): 474. https://doi.org/10.3390/nu11020474 Purwoko T., Suranto S., Setyaningsih R., and Marliyana S., 2023, Caffeine degradation by food microorganisms, Biodiversitas Journal of Biological Diversity, 24(6). https://doi.org/10.13057/biodiv/d240647 Summers R., Mohanty S., Gopishetty S., and Subramanian M., 2015, Genetic characterization of caffeine degradation by bacteria and its potential applications, Microbial Biotechnology, 8: 369-378. https://doi.org/10.1111/1751-7915.12262 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 Wang X., Shan R., Li Z., Kong X., Hou R., Wu H., and Chen C., 2023, Metabolic improvements of novel microbial fermentation on black tea by Eurotium cristatum, Frontiers in Microbiology, 14: 1287802. https://doi.org/10.3389/fmicb.2023.1287802 Wang X., Wan X., Hu S., and Pan C., 2008, Study on the increase mechanism of the caffeine content during the fermentation of tea with microorganisms, Food Chemistry, 107: 1086-1091. https://doi.org/10.1016/J.FOODCHEM.2007.09.023 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 Zhou B., Ma C., Ren X., Xia T., and Li X., 2020a, LC–MS/MS-based metabolomic analysis of caffeine-degrading fungus Aspergillus sydowii during tea fermentation, Journal of food science, 85(2): 477-485. https://doi.org/10.1111/1750-3841.15015 Zhou B., Ma C., Ren X., Xia T., Li X., and Wu Y., 2019, Production of theophylline via aerobic fermentation of pu-erh tea using tea-derived fungi, BMC Microbiology, 19: 1-13. https://doi.org/10.1186/s12866-019-1640-2 Zhou B., Ma C., Wang H., and Xia T., 2018a, Biodegradation of caffeine by whole cells of tea-derived fungi Aspergillus sydowii, Aspergillus niger and optimization for caffeine degradation, BMC Microbiology, 18: 1-10. https://doi.org/10.1186/s12866-018-1194-8 Zhou B., Ma C., Xia T., Li X., Zheng C., Wu T., and Liu X., 2020b, Isolation, characterization and application of theophylline-degrading Aspergillus fungi, Microbial Cell Factories, 19: 1-13. https://doi.org/10.1186/s12934-020-01333-0 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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