ArticleFrontiers in microbiology2022
Microbial Community Analysis in Sichuan South-road Dark Tea Piled Center at Pile-Fermentation Metaphase and Insight Into Organoleptic Quality Development Mediated by
Article in Frontiers in microbiology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed.
- Substrate-Mediated Raw Material Grade Affects Sensory Quality, Chemical Composition, and Fungal Community of Fu Brick Tea.Foods (Basel, Switzerland) · 2025Article
- Review
- Reexamination ofOpen life sciences · 2024Article
- Insights into the airborne microorganisms in a Sichuan south-road dark tea pile fermentation plant during production.Frontiers in microbiology · 2024Article
- The glycoside hydrolase gene family profile and microbial function ofFrontiers in microbiology · 2023Article
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12 authors.
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Abstract
Microbes are critical in the Sichuan South-road Dark Tea (SSDT) organoleptic quality development during pile-fermentation. Piled tea center at fermenting metaphase is crucial for the conversion of its quality components. In this study, we investigated the microbial community of piled SSDT center below the stacked tea surface of 15 cm (SSDTB), 50 cm (SSDTX), and 85 cm (SSDTH) on the second turning time of pile-fermentation, respectively. Results showed that SSDTH and SSDTB had a higher similarity in the microbial community.
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