Journal of Tea Science Research, 2024, Vol.14, No.5, 249-261 http://hortherbpublisher.com/index.php/jtsr 259 Funding This work was supported by the National Natural Science Foundation of China (No. 32160077), the Guizhou Academy of Agricultural Sciences Talent Special Project [grant number (2022-02 and 2023-02)], the Guizhou Provincial Science and Technology Project (QKHPTRC-CXTD [2022] 002), the Education Department of Guizhou Province - Natural Science Research Project (QJJ [2023] 042). 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. Reference Assad M., Ashaolu T.J., Khalifa I., Baky M.H., and Farag M.A., 2023, Dissecting the role of microorganisms in tea production of different fermentation levels: a multifaceted review of their action mechanisms, quality attributes and future perspectives, World Journal of Microbiology and Biotechnology, 39(10): 265. https://doi.org/10.1007/s11274-023-03701-5 PMid:37515645 PMCid:PMC10386955 Chen L., Liu F., Yang Y., Tu Z., Lin J., Ye Y., and Xu P., 2021, Oxygen-enriched fermentation improves the taste of black tea by reducing the bitter and astringent metabolites, Food research international, 148: 110613. https://doi.org/10.1016/j.foodres.2021.110613 PMid:34507757 Chen Q., Yu P., Li Z., Wang Y., Liu Y., Zhu Y., and Fu H., 2023, Re-rolling treatment in the fermentation process improves the aroma quality of black tea, Foods, 12(19): 3702. https://doi.org/10.3390/foods12193702 PMid:37835355 PMCid:PMC10572315 Chun Z., Xu Y., Jianxin C., Li R., Fang W., and Yin J., 2021, Fermentation process optimization and chemical composition analysis on black tea wine, E3S Web of Conferences, EDP Sciences, 233: 02052. https://doi.org/10.1051/e3sconf/202123302052 Cui Y., Li J., Deng D., Lu H., Tian Z., Liu Z., and Ma X., 2021, Solid-state fermentation by Aspergillus niger and Trichoderma koningii improves the quality of tea dregs for use as feed additives, PLoS ONE, 16(11): e0260045. https://doi.org/10.1371/journal.pone.0260045 PMid:34767609 PMCid:PMC8589212 Ding X., Yao L., Hou Y., Hou Y., Wang G., Fan J., and Qian L., 2020, Optimization of culture conditions during the solid-state fermentation of tea residue using mixed strains, Waste and Biomass Valorization, 11: 6667-6675. https://doi.org/10.1007/s12649-019-00930-4 Hossain M.A., Ahmed T., Hossain M.S., Dey P., Ahmed S., and Hossain M.M., 2022, Optimization of the factors affecting BT-2 black tea fermentation by observing their combined effects on the quality parameters of made tea using Response Surface Methodology (RSM), Heliyon, 8(2): e08948. https://doi.org/10.1016/j.heliyon.2022.e08948 PMid:35243070 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 PMid:35983492 PMCid:PMC9378870 Hua J., Xu Q., Yuan H., Jinjin W., Wu Z., Li X., and Jiang Y., 2021, Effects of novel fermentation method on the biochemical components change and quality formation of Congou black tea, Journal of Food Composition and Analysis, 96: 103751. https://doi.org/10.1016/j.jfca.2020.103751 Huang A., Jiang Z., Tao M., Wen M., Xiao Z., Zhang L., Zha M., Chen J., Liu Z., and Zhang L., 2021, Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea, Food Chemistry, 359: 129950. https://doi.org/10.1016/j.foodchem.2021.129950 PMid:33945989 Josephine C.P.K., Hartati F., and Sigit B., 2023, Chemical and organoleptic quality of kombucha tea at different fermentation time and concentration of cherry leaves (Muntingia calabura L.), Demeter: Journal of Farming and Agriculture, 1(1): 16-22. https://doi.org/10.58905/demeter.v1i1.102 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 PMid:30166168
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