Co-occurrence network and functional profiling of the bacterial community in the industrial pile fermentation of Qingzhuan tea: Understanding core functional bacteria-Reference-Cited by-同舟云学术

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Co-occurrence network and functional profiling of the bacterial community in the industrial pile fermentation of Qingzhuan tea: Understanding core functional bacteria

Published:2024-10 Issue: Volume:454 Page:139658
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cheng Lizeng,Peng Lanlan,Li Xin,Xu Lurong,Chen Junhai,Zhu Yuzhi,Wei Yanxiang,Wei Xinlin

Publisher

Elsevier BV

Reference38 articles.

1. Impact of international travel and diarrhea on gut microbiome and resistome dynamics;Boolchandani;Nature Communications,2022

2. Effects of bacterial strains on sensory quality of Pu-erh tea in an improved pile-fermentation process;Chen;Journal of Sensory Studies,2009

3. Dynamic changes of metabolic profile and taste quality during the long-term aging of Qingzhuan tea: The impact of storage age;Cheng;Food Chemistry,2021

4. State-of-the-art review of theabrownins: From preparation, structural characterization to health promoting benefits;Cheng;Critical Reviews in Food Science and Nutrition,2023

5. Gut microbiota differentially mediated by Qingmao tea and Qingzhuan tea alleviated high-fat-induced obesity and associated metabolic disorders: The impact of microbial fermentation;Cheng;Foods,2022

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