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

This study provides a perspective for bridging the gap between the microbiota and quality in Pu-erh tea, and benefited for further optimizing production efficiency and product quality. PMID: 30166168 [PubMed - in process]

https://www.ncbi.nlm.nih.gov/pubmed/30166168?dopt=Abstract

Source: Food Microbiology - September 1, 2018 Category: Food Science Authors: Li Z, Feng C, Luo X, Yao H, Zhang D, Zhang T Tags: Food Microbiol Source Type: research