Microbial community succession in the fermentation of Qingzhuan tea at various temperatures and their correlations with the quality formation

State-of-the-art review of dark tea: From chemistry to health benefits

(2021) Fang-Jun Lin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Changes of fungal community and non-volatile metabolites during pile-fermentation of dark green tea

(2021) Shuai Hu et al.   FOOD RESEARCH INTERNATIONAL

Chemical constituents and biological properties of Pu-erh tea

(2021) Sunan Wang et al.   FOOD RESEARCH INTERNATIONAL

Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process

(2020) Hongxia Zhang et al.   FOOD RESEARCH INTERNATIONAL

Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics

(2019) Zhuolin Yi et al.   Frontiers in Microbiology

Shifts in diversity and function of the bacterial community during the manufacture of Fu brick tea

(2019) Qin Li et al.   FOOD MICROBIOLOGY

Effects of Temperature on Bacterial Biodiversity and Qualities of Fermented Yucha Products

(2019) Shuai Wang et al.   Journal of Aquatic Food Product Technology

Integrated Meta-omics Approaches To Understand the Microbiome of Spontaneous Fermentation of Traditional Chinese Pu-erh Tea

(2019) Ming Zhao et al.   mSystems

Microbial bioconversion of the chemical components in dark tea

(2019) Ming-zhi Zhu et al.   FOOD CHEMISTRY

Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation

(2018) Francesca De Filippis et al.   FOOD MICROBIOLOGY

Revealing the influence of microbiota on the quality of Pu-erh tea during fermentation process by shotgun metagenomic and metabolomic analysis

(2018) Zhongyuan Li et al.   FOOD MICROBIOLOGY

Biochemical Components Associated With Microbial Community Shift During the Pile-Fermentation of Primary Dark Tea

(2018) Qin Li et al.   Frontiers in Microbiology

Phytochemical profiles and antioxidant activities of Chinese dark teas obtained by different processing technologies

(2017) Hai-peng Lv et al.   FOOD RESEARCH INTERNATIONAL

Analyses of fungal community by Illumina MiSeq platforms and characterization of Eurotium species on Liupao tea, a distinctive post-fermented tea from China

(2017) Yan Mao et al.   FOOD RESEARCH INTERNATIONAL

Dynamics of microbial community during the extremely long-term fermentation process of a traditional soy sauce

(2017) Yang Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Microbial Succession and the Dynamics of Chemical Compounds during the Solid-State Fermentation of Pu-erh Tea

(2017) Yan Ma et al.   Applied Sciences-Basel

Characterization of thermophilic fungal community associated with pile fermentation of Pu-erh tea

(2016) Wei Zhang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial Diversity and Biochemical Analysis of Suanzhou: A Traditional Chinese Fermented Cereal Gruel

(2016) Huibin Qin et al.   Frontiers in Microbiology

The Microbiome and Metabolites in Fermented Pu-erh Tea as Revealed by High-Throughput Sequencing and Quantitative Multiplex Metabolite Analysis

(2016) Yongjie Zhang et al.   PLoS One

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

(2016) Jianyu Fu et al.   PLoS One

Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate

(2016) Francesca De Filippis et al.   Scientific Reports

Physicochemical and microbiological characterization of chicha, a rice-based fermented beverage produced by Umutina Brazilian Amerindians

(2015) Cláudia Puerari et al.   FOOD MICROBIOLOGY

Chinese dark teas: Postfermentation, chemistry and biological activities

(2013) Liang Zhang et al.   FOOD RESEARCH INTERNATIONAL

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