Screening lactic acid bacteria with high yielding-acid capacity from pickled tea for their potential uses of inoculating to ferment tea products

A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus

(2014) Rasu Jayabalan et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Chinese dark teas: Postfermentation, chemistry and biological activities

(2013) Liang Zhang et al.   FOOD RESEARCH INTERNATIONAL

Hepatoprotective effects of kombucha tea: identification of functional strains and quantification of functional components

(2013) Yong Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods

(2012) Shengyu Li et al.   FOOD CHEMISTRY

Antibacterial and Antioxidant Activities of Acid and Bile Resistant Strains of Lactobacillus fermentum Isolated from Miang

(2009) Srikanjana Klayraung et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Bioactivities and sensory evaluation of Pu-erh teas made from three tea leaves in an improved pile fermentation process

(2009) Yuh-Shuen Chen et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

MEGA: A biologist-centric software for evolutionary analysis of DNA and protein sequences

(2008) S. Kumar et al.   BRIEFINGS IN BIOINFORMATICS

Changes in free-radical scavenging ability of kombucha tea during fermentation

(2008) R. Jayabalan et al.   FOOD CHEMISTRY

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