Characteristic fungi observed in the fermentation process for Puer tea.
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Review: Diversity of Microorganisms in Global Fermented Foods and BeveragesThe study of fingerprint characteristics of Dayi Pu-Erh tea using a fully automatic HS-SPME/GC-MS and combined chemometrics methodDiversity and Variation of Bacterial Community Revealed by MiSeq Sequencing in Chinese Dark TeasBacterial and fungal communities in Pu'er tea samples of different ages.Structure and dynamics of the bacterial communities in fermentation of the traditional Chinese post-fermented pu-erh tea revealed by 16S rRNA gene clone library.Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGE.An Integrated Metagenomics/Metaproteomics Investigation of the Microbial Communities and Enzymes in Solid-state Fermentation of Pu-erh teaThe Microbiome and Metabolites in Fermented Pu-erh Tea as Revealed by High-Throughput Sequencing and Quantitative Multiplex Metabolite AnalysisA preliminary metagenomic study of puer tea during pile fermentation.Fungal community succession and major components change during manufacturing process of Fu brick tea.Screening lactic acid bacteria with high yielding-acid capacity from pickled tea for their potential uses of inoculating to ferment tea products.Extracellular enzymes of the white-rot fungus Fomes fomentarius and purification of 1,4-β-glucosidase.Diversity of lactic acid bacteria from Miang, a traditional fermented tea leaf in northern Thailand and their tannin-tolerant ability in tea extract.Fungal isolates from a Pu-erh type tea fermentation and their ability to convert tea polyphenols to theabrownins.Inhibition of angiotensin converting enzyme (ACE) activity by polyphenols from tea (Camellia sinensis) and links to processing method.Difference of microbial community stressed in artificial pit muds for Luzhou-flavour liquor brewing revealed by multiphase culture-independent technology.Microbial diversity and component variation in Xiaguan Tuo Tea during pile fermentation.Biodegradation of caffeine by whole cells of tea-derived fungi Aspergillus sydowii, Aspergillus niger and optimization for caffeine degradation.Development of an HPLC-Based Method for the Detection of Aflatoxins in Pu-erh Tea
P2860
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P2860
Characteristic fungi observed in the fermentation process for Puer tea.
description
2008 nî lūn-bûn
@nan
2008 թուականի Մարտին հրատարակուած գիտական յօդուած
@hyw
2008 թվականի մարտին հրատարակված գիտական հոդված
@hy
2008年の論文
@ja
2008年論文
@yue
2008年論文
@zh-hant
2008年論文
@zh-hk
2008年論文
@zh-mo
2008年論文
@zh-tw
2008年论文
@wuu
name
Characteristic fungi observed in the fermentation process for Puer tea.
@ast
Characteristic fungi observed in the fermentation process for Puer tea.
@en
Characteristic fungi observed in the fermentation process for Puer tea.
@nl
type
label
Characteristic fungi observed in the fermentation process for Puer tea.
@ast
Characteristic fungi observed in the fermentation process for Puer tea.
@en
Characteristic fungi observed in the fermentation process for Puer tea.
@nl
prefLabel
Characteristic fungi observed in the fermentation process for Puer tea.
@ast
Characteristic fungi observed in the fermentation process for Puer tea.
@en
Characteristic fungi observed in the fermentation process for Puer tea.
@nl
P2093
P1476
Characteristic fungi observed in the fermentation process for Puer tea.
@en
P2093
Chihiro Takagi
Kiyohiko Nakasaki
Michiharu Abe
Naohiro Takaoka
Takuji Imai
Yoshito Idemoto
P304
P356
10.1016/J.IJFOODMICRO.2008.03.008
P577
2008-03-29T00:00:00Z