Metabolome and Microbiome Analysis to Study the Flavor of Summer Black Tea Improved by Stuck Fermentation

Metabolome and Microbiome Analysis to Study the Flavor of Summer Black Tea Improved by Stuck Fermentation

Tea is the most popular and widely consumed beverage worldwide, especially black tea. Summer tea has a bitter and astringent taste and low aroma compared to spring tea due to the higher content of polyphenols and lower content of amino acids. Microbial fermentation is routinely used to improve the f...

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Bibliographic Details
Main Authors: Lianghua Wen, Lingli Sun, Ruohong Chen, Qiuhua Li, Xingfei Lai, Junxi Cao, Zhaoxiang Lai, Zhenbiao Zhang, Qian Li, Guang Song, Shili Sun, Fanrong Cao
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Foods
Subjects:
summer black tea
tea quality
metabolic profile
microbial community
Online Access:https://www.mdpi.com/2304-8158/12/18/3414

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