Microbial diversity and component variation in Xiaguan Tuo Tea during pile fermentation.

Microbial diversity and component variation in Xiaguan Tuo Tea during pile fermentation.

Xiaguan Tuo Tea is largely consumed by the Chinese, but there is little research into the microbial diversity and component changes during the fermentation of this tea. In this study, we first used fluorescence in situ hybridization (FISH), next-generation sequencing (NGS) and chemical analysis meth...

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Bibliographic Details
Main Authors: Haizhou Li, Min Li, Xinrui Yang, Xin Gui, Guofeng Chen, Jiuyun Chu, Xingwang He, Weitao Wang, Feng Han, Ping Li
Format: Article
Language:English
Published: Public Library of Science (PLoS) 2018-01-01
Series:PLoS ONE
Online Access:http://europepmc.org/articles/PMC5819769?pdf=render

Internet

http://europepmc.org/articles/PMC5819769?pdf=render

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