ArticleBiotechnology reports (Amsterdam, Netherlands)2022
Metagenomics analysis of the polymeric and monomeric phenolic dynamic changes related to the indigenous bacteria of black tea spontaneous fermentation.
Article in Biotechnology reports (Amsterdam, Netherlands), 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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Who cites it
5 citing papers in PubMed, 9 citations in OpenAlex.
- Integrating metabolomics and microbiome analysis to unravel the plum blossom signature of premium Jiuqu Hongmei tea.Food chemistry: X · 2026Article
- Environmental contributors to bacterially dominated fermenting consortia of artisanal Mezcal.BMC microbiology · 2026Article
- Exploring microbial dynamics and metabolomic profiling of isoflavone transformation in black and yellow soybean tempe for sustainable functional foods.Food chemistry. Molecular sciences · 2025Article
- Correlation analysis between key volatile compounds and core functional bacterial community during Sichuan black tea processing.Food chemistry: X · 2024Article
- Study on the Trend in Microbial Changes during the Fermentation of Black Tea and Its Effect on the Quality.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
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Abstract
Spontaneous fermentation during black tea production involves several reactions, including the oxidation of phenolic compounds. This process has usually been studied without considering the potential involvement of indigenous tea microorganisms. This work utilised a metagenomic technique targeting bacterial 16S rRNA genes and evaluated the profile of phenolic compounds generated during the production of black tea. The resulting data were used to develop correlational and predictive functional analyses related to bacterial dynamics and the syntheses of various phenolic compounds. In particular, the genera
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