ArticleMetabolites2021
Dynamic Evolution and Correlation between Metabolites and Microorganisms during Manufacturing Process and Storage of Fu Brick Tea.
Article in Metabolites, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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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.
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Who cites it
24 citing papers in PubMed, 43 citations in OpenAlex.
- Microbial Succession, Functional Dynamics, and Their Relationship with Quality Formation During Ripened Pu-Erh Tea Fermentation.Foods (Basel, Switzerland) · 2026Article
- Niche Construction: A Rational Engineering Strategy for Regulating Microbial Assembly to Enhance Flavor and Bioactivity of Fermented Foods.Comprehensive reviews in food science and food safety · 2026Review
- The Chemistry of Time: Flavor Evolution and Functional Health Benefits in Aged Tea.Comprehensive reviews in food science and food safety · 2026Review
- Optimization of the Probiotic Fermentation Process ofFoods (Basel, Switzerland) · 2026Article
- Substrate-Mediated Raw Material Grade Affects Sensory Quality, Chemical Composition, and Fungal Community of Fu Brick Tea.Foods (Basel, Switzerland) · 2025Article
- Comparative Analysis of Three Different Types of Fermented Tea by Submerged Fermentation withFoods (Basel, Switzerland) · 2025Article
- Enhancing Summer Tea Quality Through Integrated Shaking, Freezing, and Rolling Processing.Foods (Basel, Switzerland) · 2025Article
- Integrated Microbiome-Metabolome Analysis and Functional Strain Validation Reveal Key Biochemical Transformations During Pu-erh Tea Pile Fermentation.Microorganisms · 2025Article
- Review
- Investigation of rose-honey aroma formation during tea infusion fermentation byFood chemistry: X · 2025Article
- Fungal community composition and function in different Chinese post-fermented teas.Scientific reports · 2025Article
- Revealing novel insights into the enhancement of quality in black tea processing through microbial intervention.Food chemistry: X · 2024Article
- Determination of the variations in the metabolic profiles and bacterial communities during traditional craftsmanship Liupao tea processing.Food chemistry: X · 2024Article
- ProbioticFood chemistry: X · 2024Review
- Analysis of the key aroma components of Pu'er tea by synergistic fermentation with three beneficial microorganisms.Food chemistry: X · 2024Article
- Non-Targeted Metabolomics Reveals the Effects of Different Rolling Methods on Black Tea Quality.Foods (Basel, Switzerland) · 2024Article
- Chemical components of Fu brick tea and its potential preventive effects on metabolic syndrome.Food science & nutrition · 2024Review
- Effects of solid-state fermentation withFood chemistry: X · 2023Article
- Metabolome and Microbiome Analysis to Study the Flavor of Summer Black Tea Improved by Stuck Fermentation.Foods (Basel, Switzerland) · 2023Article
- Metabolomics-Based Analyses of Dynamic Changes in Flavonoid Profiles in the Black Mulberry Winemaking Process.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
7 authors at 3 institutions in 2 countries.
Funding
Abstract
Fu brick tea (FBT) is one of the major brands of dark tea. Microbial fermentation is considered the key step in the development of the special characteristics of FBT. The systemic corelationship of the microbiome and metabolomics during manufacture of Fu brick tea is not fully understood. In this study, we comprehensively explored the microbiome and metabolite dynamic evolution during the FBT manufacturing processes, and revealed decisive factors for the quality and safety of FBT based on the grouped methods of metabolomics combined with biochemical measurements, microbiome sequencing combined with quantitative polymerase chain reaction (PCR), and multiplex analysis. Both the microbiome and quantitative PCR showed that fungi displayed concentrated distribution characteristics in the primary dark tea samples, while bacterial richness increased during the flowering processes and ripening period. All microorganism species, as well as dominant fungi and bacteria, were identified in the distinct processes periods. A total of 178 metabolites were identified, and 34 of them were characterized as critical metabolites responsible for metabolic changes caused by the corresponding processes. Metabolic analysis showed that most metabolites were decreased during the FBT manufacturing processes, with the exception of gallic acid. Multivariate analysis verified that the critical metabolites were correlated with specific dominant microbial species. All the top fungal species except
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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.