JTSR_2024v14n2

Journal of Tea Science Research, 2024, Vol.14, No.2, 92-101 http://hortherbpublisher.com/index.php/jtsr 101 Li Z., Feng C., Luo X., Yao H., Zhang D., and Zhang T., 2018, 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 Lyu C., Chen C., Ge F., Liu D., Zhao S., and Chen D., 2013, A preliminary metagenomic study of Puer tea during pile fermentation, Journal of the Science of Food and Agriculture, 93(13): 3165-74. https://doi.org/10.1002/jsfa.6149 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 Wu Y., Li A., Chen L., Chen Q., Li J., Xu Y., and Huo D., 2022, Deep Shotgun metagenomic and 16S rRNA analysis revealed the microbial diversity of lactic acid bacteria in traditional fermented foods of eastern Hainan China, Food and Function, 13(24): 12938-12952. https://doi.org/10.1039/d2fo02501a Xia F., Hu S., Zheng X., Wang M., Zhang C., Wu Z., and Sun Y., 2021, New insights into metabolomics profile generating in fermented tea: the relevance between bacteria and the metabolites in Fuzhuan brick tea, Journal of the Science of Food and Agriculture, 102(1): 350-359. https://doi.org/10.1002/jsfa.11365 Xie M., Wu J., An F., Yue X., Tao D., Wu R., and Lee Y., 2019, An integrated metagenomic/metaproteomic investigation of microbiota in Dajiang-meju a traditional fermented soybean product in Northeast China, Food research international, 115: 414-424. https://doi.org/10.1016/j.foodres.2018.10.076 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: 00680-00690. https://doi.org/10.1128/mSystems.00680-19 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: 10117. https://doi.org/10.1038/srep10117 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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