Effect of different process conditions on microbes and enzyme activities during the pile-fermentation of Pu-erh tea

被引：0
|
作者：
机构：
[1] Hu, Jie
[2] Liu, Tong-Xun
来源：
Liu, T.-X. | 1600年 / South China University of Technology, Guangzhou, 510640, China卷 / 29期
关键词：
Fermentation;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [21] Chemical imaging for determining the distributions of quality components during the piling fermentation of Pu-erh tea
    Li, Tiehan
    Lu, Chengye
    Wei, Yuming
    Zhang, Jixin
    Shao, Aiju
    Li, Luqing
    Wang, Yujie
    Ning, Jingming
    FOOD CONTROL, 2024, 158
  • [22] Effects of enzymatic action on the formation of theabrownin during solid state fermentation of Pu-erh tea
    Wang, Qiuping
    Peng, Chunxiu
    Gong, Jiashun
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2011, 91 (13) : 2412 - 2418
  • [23] Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea
    Deng, Xiujuan
    Huang, Ganghua
    Tu, Qing
    Zhou, Hongjie
    Li, Yali
    Shi, Hongyuan
    Wu, Xianxue
    Ren, Hongtao
    Huang, Kunlun
    He, Xiaoyun
    Xu, Wentao
    FOOD CHEMISTRY, 2021, 357
  • [24] Effect of inoculation with Penicillium chrysogenum on chemical components and fungal communities in fermentation of Pu-erh tea
    Liu, Kunyi
    Wang, Liyan
    Jiang, Bin
    An, Jiangshan
    Nian, Bo
    Wang, Daoping
    Chen, Lijiao
    Ma, Yan
    Wang, Xinghua
    Fan, Jiakun
    Luo, Hui
    Pan, Yinghong
    Zhao, Ming
    FOOD RESEARCH INTERNATIONAL, 2021, 150
  • [25] Study on Fungal Diversity during the Pile-fermentation and Autoclaved Process of Liupao Tea
    Wu X.
    Du J.
    Liu X.
    Liao K.
    Qin Y.
    Liang W.
    Qiu R.
    Zhang L.
    Science and Technology of Food Industry, 2023, 44 (16) : 172 - 179
  • [26] Microbial Succession and the Dynamics of Chemical Compounds during the Solid-State Fermentation of Pu-erh Tea
    Ma, Yan
    Duan, Shuangmei
    Zhang, Donglian
    Su, Xiaoqin
    Zhang, Dongying
    Lv, Caiyou
    Zhao, Ming
    APPLIED SCIENCES-BASEL, 2017, 7 (02):
  • [27] Lipid metabolic characteristics and marker compounds of ripened Pu-erh tea during pile fermentation revealed by LC-MS-based lipidomics
    Li, Jia
    Yuan, Haibo
    Rong, Yuting
    Qian, Michael C.
    Liu, Fuqiao
    Hua, Jinjie
    Zhou, Qinghua
    Deng, Yuliang
    Zeng, Jun
    Jiang, Yongwen
    FOOD CHEMISTRY, 2023, 404
  • [28] Flavor evolution in raw Pu-erh tea during manufacturing using different processing types
    Su, Dan
    Xu, Tengsheng
    Li, Yali
    Zhou, Hongjie
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 154
  • [29] Proteogenomics Study of Blastobotrys adeninivorans TMCC 70007-A Dominant Yeast in the Fermentation Process of Pu-erh Tea
    Tian, Fei
    Shi, Jiahui
    Li, Yanchang
    Gao, Huiying
    Chang, Lei
    Zhang, Yao
    Gao, Linrui
    Xu, Ping
    Tang, Shukun
    JOURNAL OF PROTEOME RESEARCH, 2021, 20 (06) : 3290 - 3304
  • [30] Effects of Monascus purpureus on ripe Pu-erh tea in different fermentation methods and identification of characteristic volatile compounds
    Tian, Di
    Huang, Ganghua
    Ren, Ling
    Li, Yuanda
    Yu, Juan
    Lu, Qian
    Yang, Yingyan
    Deng, Xiujuan
    Li, Yali
    Zhou, Hongjie
    FOOD CHEMISTRY, 2024, 440
12345