ArticleFrontiers in microbiology2018
Biochemical Components Associated With Microbial Community Shift During the Pile-Fermentation of Primary Dark Tea.
Article in Frontiers in microbiology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 38 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
38 citing papers in PubMed.
- Trial
- Microbial Succession, Functional Dynamics, and Their Relationship with Quality Formation During Ripened Pu-Erh Tea Fermentation.Foods (Basel, Switzerland) · 2026Article
- Aroma evolution of Anhua Qianliang tea across different storage years: Machine learning-assisted discrimination of storage stages and screening of marker volatile compounds.Food chemistry: X · 2026Article
- Integrating metabolomics and microbiome analysis to unravel the plum blossom signature of premium Jiuqu Hongmei tea.Food chemistry: X · 2026Article
- Temperature regulates flavor and bioactivity in dark tea fermentation: Insights from anFood chemistry: X · 2026Article
- Multidimensional Analysis Reveals the Flavor Quality Formation Mechanism During the Primary Pile Fermentation of Dark Tea.Foods (Basel, Switzerland) · 2026Article
- Reshaped local microbiology metabolism by raw tea according to pile fermentation in the dark tea.Journal of advanced research · 2025Article
- Microbial dynamics, metabolite and volatile organic compounds profiles of Tianzao (sweet fermented rice) during storage.World journal of microbiology & biotechnology · 2025Article
- Comparative Analysis of Three Different Types of Fermented Tea by Submerged Fermentation withFoods (Basel, Switzerland) · 2025Article
- Comparative assessment of microbial community of soybean paste prepared with different raw materials.Food science and biotechnology · 2025Article
- Fungal community composition and function in different Chinese post-fermented teas.Scientific reports · 2025Article
- Integrated metabolomics and metagenomics reveal plant-microbe interactions driving aroma differentiation in flue-cured tobacco leaves.Frontiers in plant science · 2025Article
- The Impact of Fermentation on the Antioxidant Activity of Food Products.Molecules (Basel, Switzerland) · 2024Review
- Key Factors of Quality Formation in Wuyi Black Tea during Processing Timing.Foods (Basel, Switzerland) · 2024Article
- Article
- Chemical components of Fu brick tea and its potential preventive effects on metabolic syndrome.Food science & nutrition · 2024Review
- Metabolomic Analysis of Fermented Tibetan Tea Using Bacillus circulans and Their Biological Activity on Mice via the Intestine-Hepatic Axis.Probiotics and antimicrobial proteins · 2023Article
- Tibetan tea reduces obesity brought on by a high-fat diet and modulates gut flora in mice.Food science & nutrition · 2023Article
- Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms.Foods (Basel, Switzerland) · 2023Article
- Microbial Diversity and Characteristic Quality Formation of Qingzhuan Tea as Revealed by Metagenomic and Metabolomic Analysis during Pile Fermentation.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Primary dark tea is used as raw material for compressed dark tea, such as Fu brick tea, Hei brick tea, Hua brick tea, and Qianliang tea. Pile-fermentation is the key process for the formation of the characteristic properties of primary dark tea, during which the microorganism plays an important role. In this study, the changes of major chemical compounds, enzyme activities, microbial diversity, and their correlations were explored during the pile-fermentation process. Our chemical and enzymatic analysis showed that the contents of the major compounds were decreased, while the activities of polyphenol oxidase, cellulase, and pectinase were increased during this process, except peroxidase activity that could not be generated from microbial communities in primary dark tea. The genera
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.