Revealing novel insights into the enhancement of quality in black tea processing through microbial intervention
Year: 2024
Type: article
Abstract: were identified as the main microbial genera. Moreover, by comprehensively analyzing color, aroma, and taste components over time in black tea samples, correlations were established between the dominant genus and various quality factors. Notably, peroxidase activity levels, total soluble sugar content, and tea pigments concentration exhibited significant associations with the dominant genus. Consequently, this microbiological perspective facilitated the exploration of driving factors for improving black tea quality while establishing a theoretical foundation for quality control in industrial production.
Source: Food Chemistry X
Authors: Ailing Wang, Qingqing Lei, Beibei Zhang, Junhai Wu, Zheyang Fu, Jiangfeng He, Yanbo Wang, Xinying Wu
Institution: Guizhou University
Language: English
Topic: Tea Polyphenols and Effects
Subfield: Pathology and Forensic Medicine
Field: Medicine
Domain: Health Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,350
Funder: Guizhou University
Award: G7519601118
OpenAlex ID: W4401599116