ArticleFoods (Basel, Switzerland)2023
Study on the Trend in Microbial Changes during the Fermentation of Black Tea and Its Effect on the Quality.
Article in Foods (Basel, Switzerland), 2023. 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.
- 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
- 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
- Article
- Comparative profiling of surface-sterilized leaf-associated microbiota and flavor-associated metabolites in two Gougunao tea cultivars across fresh and fermented leaf stages.Frontiers in nutrition · 2026Article
- Study on the influence of microorganisms on the flavor of black tea.Food chemistry: X · 2025Article
- Optimization of the fermentation process of Moutai-flavoredJournal of food science and technology · 2025Article
- Comparative analysis of metabolite signatures and hypoglycemic effects in Toona sinensis leaves processed by two distinct methods.Food chemistry: X · 2025Article
- Viable and Heat-Resistant Microbiota with Probiotic Potential in Fermented and Non-Fermented Tea Leaves and Brews.Microorganisms · 2025Article
- Fungal community composition and function in different Chinese post-fermented teas.Scientific reports · 2025Article
- The Manufacturing Process of Lotus (Foods (Basel, Switzerland) · 2025Article
- Correlation analysis between key volatile compounds and core functional bacterial community during Sichuan black tea processing.Food chemistry: X · 2024Article
- Microbial Population and Physicochemical Properties of Miang Fermented in Bamboo Tubes by the Luar Ethnic Group in Lao PDR.Foods (Basel, Switzerland) · 2024Article
- Multi-omics reveals the phyllosphere microbial community and material transformations in cigars.Frontiers in microbiology · 2024Article
- Microbial diversity across tea varieties and ecological niches: correlating tea polyphenol contents with stress resistance.Frontiers in microbiology · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
The role of tea endophytes in black tea fermentation and their impact on black tea quality remain unclear. We collected fresh leaves of Bixiangzao and Mingfeng tea and processed them into black tea, while testing the biochemical composition of both the fresh leaves and the black tea. We also used high-throughput techniques, such as 16S rRNA, to analyze the dynamic changes in the microbial community structure and function during black tea processing in order to investigate the influence of dominant microorganisms on the quality of black tea formation. Our results showed that bacteria, such as
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