期刊论文

Liu, Zhong-hua;Wu, Jian-lin

英文

Food Chemistry

0308-8146

2020

312

126043

10.1016/j.foodchem.2019.126043

This work is supported by National Key R&D Program of China (Grant no. 2018YFC1604403), China Postdoctoral Science Foundation (Grant no. 2018 M632962), Hunan Provincial Natural Science Foundation of China (Grant no. 2019JJ50238), Open Foundation of Hunan Provincial Key Laboratory for Germplasm Innovation and Utilization of Crop (Grant no. 18KFXM10), and Macau Science and Technology Development Fund (Grant no. 009/2017/A1).

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Dark tea is a unique fermented tea produced by solid-state fermentation of tea leaves (Camellia sinensis). It includes ripe Pu-erh tea, Fu brick tea, Liupao tea, and other teas. Microbial fermentation is considered to be the key factor controlling the quality of dark tea. It involves a series of reactions that modify the chemical constituents of tea leaves. These chemical conversions during microbial fermentation of dark tea are associated with a variety of functional core microorganisms. Further, Multi-omics approaches have been used to reveal the microbial impact on the conversion of the che...