Study on the Trend in Microbial Changes during the Fermentation of Black Tea and Its Effect on the Quality

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成果类型：

期刊论文

作者：

Liu, Changwei;Lin, Haiyan;Wang, Kuofei;Zhang, Zhixu;Huang, Jianan;...

通讯作者：

Liu, ZH

作者机构：

[Liu, Changwei; Wang, Kuofei; Liu, Zhonghua; Lin, Haiyan; Huang, Jianan] Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Peoples R China.

[Liu, Zhonghua; Huang, Jianan; Zhang, Zhixu] Hunan Agr Univ, Natl Res Ctr Engn Technol Utilizat Funct Ingredien, Changsha 410128, Peoples R China.

[Liu, Zhonghua; Huang, Jianan] Hunan Agr Univ, Coinnovat Ctr, Educ Minist Utilizat Bot Funct Ingredients, Changsha 410128, Peoples R China.

[Liu, Zhonghua; Huang, Jianan] Hunan Agricultrual Univ, Key Lab Evaluat & Utilizat Gene Resources Hort Cro, Minist Agr & Rural Affairs China, Changsha 410128, Peoples R China.

通讯机构：

[Liu, ZH ] H

Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Peoples R China.

Hunan Agr Univ, Natl Res Ctr Engn Technol Utilizat Funct Ingredien, Changsha 410128, Peoples R China.

Hunan Agr Univ, Coinnovat Ctr, Educ Minist Utilizat Bot Funct Ingredients, Changsha 410128, Peoples R China.

Hunan Agricultrual Univ, Key Lab Evaluat & Utilizat Gene Resources Hort Cro, Minist Agr & Rural Affairs China, Changsha 410128, Peoples R China.

语种：

英文

关键词：

black tea;fermentation;bacteria;fungi;quality chemistry

期刊：

Foods

ISSN：

2304-8158

年：

2023

卷：

期：

页码：

1944-

DOI：

10.3390/foods12101944

基金类别：

This research was financially supported by Open Fund of Yunnan Key Laboratory of Tea Science, SKLTOF 2021YNCX003. National Tea Industry Technology System Project (grant no. CARS-23), and the Key Scientific Research Project of Hunan Provincial Department of Education (21A0130).

机构署名：

本校为第一且通讯机构

院系归属：

园艺园林学院

摘要：

The role of tea endophytes in black tea fermentation and their impact on black tea quality remain unclear. We collected fresh leaves of Bixiangzao and Mingfeng tea and processed them into black tea, while testing the biochemical composition of both the fresh leaves and the black tea. We also used high-throughput techniques, such as 16S rRNA, to analyze the dynamic changes in the microbial community structure and function during black tea processing in order to investigate the influence of dominant microorganisms on the quality of black tea form...

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Study on the Trend in Microbial Changes during the Fermentation of Black Tea and Its Effect on the Quality

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