Diversity and Variation of Bacterial Community Revealed by MiSeq Sequencing in Chinese Dark Teas

Kombucha tea fermentation: Microbial and biochemical dynamics

(2016) Somnath Chakravorty et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fungal Isolates from a Pu-Erh Type Tea Fermentation and Their Ability to Convert Tea Polyphenols to Theabrownins

(2015) Qiuping Wang et al.   JOURNAL OF FOOD SCIENCE

Brick dark tea: a review of the manufacture, chemical constituents and bioconversion of the major chemical components during fermentation

(2015) Wen-Jun Zheng et al.   PHYTOCHEMISTRY REVIEWS

Illumina sequencing-based analysis of free-living bacterial community dynamics during an Akashiwo sanguine bloom in Xiamen sea, China

(2015) Caiyun Yang et al.   Scientific Reports

The Study of Fingerprint Characteristics of Dayi Pu-Erh Tea Using a Fully Automatic HS-SPME/GC–MS and Combined Chemometrics Method

(2015) Shidong Lv et al.   PLoS One

Illumina MiSeq Sequencing Reveals Diverse Microbial Communities of Activated Sludge Systems Stimulated by Different Aromatics for Indigo Biosynthesis from Indole

(2015) Xuwang Zhang et al.   PLoS One

Discrimination of Chinese Teas with Different Fermentation Degrees by Stepwise Linear Discriminant Analysis (S-LDA) of the Chemical Compounds

(2014) Quan-Jin Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tea consumption is inversely related to 5-year blood pressure change among adults in Jiangsu, China: a cross-sectional study

(2014) Xiaoliang Tong et al.   Nutrition Journal

Acute effects of tea consumption on attention and mood

(2013) Suzanne J Einöther et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Catechin- and caffeine-rich teas for control of body weight in humans

(2013) Rick Hursel et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Diversity of Lactic Acid Bacteria Associated with Fresh Coffee Cherries in Taiwan

(2013) Kun-hon Leong et al.   CURRENT MICROBIOLOGY

Chinese dark teas: Postfermentation, chemistry and biological activities

(2013) Liang Zhang et al.   FOOD RESEARCH INTERNATIONAL

Processing and chemical constituents of Pu-erh tea: A review

(2013) Hai-peng Lv et al.   FOOD RESEARCH INTERNATIONAL

Habitat degradation impacts black howler monkey (Alouatta pigra) gastrointestinal microbiomes

(2013) Katherine R Amato et al.   ISME Journal

Microbial Community Structure of Three Traditional Zambian Fermented Products: Mabisi, Chibwantu and Munkoyo

(2013) Sijmen E. Schoustra et al.   PLoS One

Bacterial diversity in Greenlandic soils as affected by potato cropping and inorganic versus organic fertilization

(2013) Charlotte Frydenlund Michelsen et al.   POLAR BIOLOGY

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

(2013) Ming Zhao et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Microbial community analysis of Korean soybean pastes by next-generation sequencing

(2012) Young-Do Nam et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fungal community associated with fermentation and storage of Fuzhuan brick-tea

(2011) Aiqing Xu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Food fermentations: Microorganisms with technological beneficial use

(2011) François Bourdichon et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Molecular ecology and polyphasic characterization of the microbiota associated with semi-dry processed coffee (Coffea arabica L.)

(2010) Danielle Marques Vilela et al.   FOOD MICROBIOLOGY

Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation

(2008) C SILVA et al.   FOOD MICROBIOLOGY

Characteristic fungi observed in the fermentation process for Puer tea

(2008) M ABE et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial fermented tea – a potential source of natural food preservatives

(2007) Haizhen Mo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY