Concepedia

Microbial community succession in the fermentation of Qingzhuan tea at various temperatures and their correlations with the quality formation

Shuang Wu, Wenfeng Wang, Wen Zhu, Wenjun Chen, Wencan Xu, Mengyuan Sui, Guangxian Jiang, Jingyi Xiao, Yaoyao Ning, Cunqiang Ma,

International Journal of Food Microbiology · 2022 · 30 citations · 32 references

DOI

Concepts

References

32

State-of-the-art review of dark tea: From chemistry to health benefits

Fangjun Lin, Xinlin Wei, Hongyan Liu et al. · Trends in Food Science & Technology · 2021 · 227 citations

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Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation

Francesca De Filippis, Antonio Dario Troise, Paola Vitaglione et al. · Food Microbiology · 2018 · 221 citations

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Chinese dark teas: Postfermentation, chemistry and biological activities

Liang Zhang, Zhengzhu Zhang, Yibin Zhou et al. · Food Research International · 2013 · 213 citations

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Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate

Francesca De Filippis, Alessandro Genovese, Pasquale Ferranti et al. · Scientific Reports · 2016 · 193 citations · Full text

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Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China

Zhen He, Huiying Chen, Xinyi Wang et al. · LWT · 2019 · 182 citations

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