ArticleIndian journal of microbiology2019
The Core Role of
Article in Indian journal of microbiology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed, 36 citations in OpenAlex.
- Small Molecular Peptides and Their Potential Antifungal Activities During the Pile-Fermentation of Post-Fermented Tea.Foods (Basel, Switzerland) · 2026Article
- Impact of co-fermentation withFrontiers in nutrition · 2026Article
- Fermented Tea and Cognitive Dysfunction in Diabetes: A Novel Perspective on the Gut-Brain AXIS.Food science & nutrition · 2025Review
- Fungal community composition and function in different Chinese post-fermented teas.Scientific reports · 2025Article
- Chemical components of Fu brick tea and its potential preventive effects on metabolic syndrome.Food science & nutrition · 2024Review
- Solid-State Fermentation Improves Tobacco Leaves Quality via the Screened Bacillus subtilis of Simultaneously Degrading Starch and Protein Ability.Applied biochemistry and biotechnology · 2024Article
- Effects of solid-state fermentation withFood chemistry: X · 2023Article
- Microbial Diversity and Characteristic Quality Formation of Qingzhuan Tea as Revealed by Metagenomic and Metabolomic Analysis during Pile Fermentation.Foods (Basel, Switzerland) · 2023Article
- Dissecting the role of microorganisms in tea production of different fermentation levels: a multifaceted review of their action mechanisms, quality attributes and future perspectives.World journal of microbiology & biotechnology · 2023Review
- Application of starch degrading bacteria from tobacco leaves in improving the flavor of flue-cured tobacco.Frontiers in microbiology · 2023Article
- Metagenomics analysis of the polymeric and monomeric phenolic dynamic changes related to the indigenous bacteria of black tea spontaneous fermentation.Biotechnology reports (Amsterdam, Netherlands) · 2022Article
- Influence of thermophilic microorganism on non-volatile metabolites during high-temperature pile-fermentation of Chinese dark tea based on metabolomic analysis.Food science and biotechnology · 2022Article
- Production of Red Pigments by a Newly IsolatedIndian journal of microbiology · 2022Article
- Modulation effects of microorganisms on tea in fermentation.Frontiers in nutrition · 2022Review
- Characterization of Cellobiohydrolases fromIndian journal of microbiology · 2020Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
To identify the microorganisms responsible for the formation of the main quality components of Qingzhuan brick tea (QZBT) during solid-state fermentation (SSF), predominant thermoduric strains were isolated from the tea leaves collected during SSF. According to their capability of releasing cellulase, pectase, protease, and polyphenol oxidase, four strains were selected as starter cultures to ferment sun-dried tea leaves during artificially inoculated SSF. According to the major enzymatic activities and quality components content (tea polyphenols, catechins, amino acids, soluble sugar, and theabrownin), it was found that
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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.