ArticleScientific reports2025
Fungal community composition and function in different Chinese post-fermented teas.
Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
4 citing papers in PubMed.
- Effects of Nixing Pottery Storage on Microbial Community Characteristics, Quality, and Volatile Components of Liupao Tea.Microorganisms · 2026Article
- Unraveling volatile and microbial dynamics of Pukeng tea with different storage times using metabolomics, chemometrics, and microbiome analysis.Food chemistry: X · 2026Article
- Substrate-Mediated Raw Material Grade Affects Sensory Quality, Chemical Composition, and Fungal Community of Fu Brick Tea.Foods (Basel, Switzerland) · 2025Article
- CV-YOLOv10-AR-M: Foreign Object Detection in Pu-Erh Tea Based on Five-Fold Cross-Validation.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
Abstract
Chinese post-fermented teas are produced through special fermentation by microorganisms, with fungi significantly contributing to their flavor and sensory characteristics. Here, the fungal community structure and function were investigated using Illumina HiSeq sequencing of the fungal ITS rDNA region across different post-fermented teas, including Fuzhuan, Qingzhuan, Tianjian black, Liupao, and raw and ripened Pu-erh. Additionally, the headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology was used to compare the volatile components of tea samples, and moisture content, pH, total nitrogen, carbon-nitrogen ratio, and total sulfur were measured. All the tea samples were slightly acidic, with pH values of 5.56-6.43, and Ascomycota was the most dominant phylum, representing over 90% of the relative abundance. However, there were significant differences at the genus level in the six typical post-fermented teas. Aspergillus was the most dominant genus in Fuzhuan (91.16%), Qingzhuan (54.89%), Tianjian (64.11%), and Liupao (47.43%) teas, whereas Debaryomyces and Blastobotrys were the most dominant genera in raw (35.67%) and ripened (78.88%) Pu-erh tea, respectively. A functional prediction analysis revealed that most fungal gene functions were involved in metabolism. A total of 26 main volatile components were detected, which differed in composition among six tea samples. This is the first comparative analysis of fungal communities and volatile components in different typical Chinese post-fermented teas, and the results will aid the design of better culturing strategies for the specific dominant fungal species and the influence of fungi on aroma types of post-fermented teas.
Indexed as
Identifiers
What OpenQuestion holds
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.