Fungal isolates from a Pu-erh type tea fermentation and their ability to convert tea polyphenols to theabrownins.

@article{Wang2015FungalIF,
  title={Fungal isolates from a Pu-erh type tea fermentation and their ability to convert tea polyphenols to theabrownins.},
  author={Qiuping Wang and Jia-shun Gong and Yusuf Chisti and Sarote Sirisansaneeyakul},
  journal={Journal of food science},
  year={2015},
  volume={80 4},
  pages={M809-17}
}
The natural microbiota involved in the fermentation influence the quality and taste of fully postfermented teas such as China's Pu-erh tea. Ten microbial isolates representing 6 species were recovered from a solid-state fermentation of a Pu-erh type tea. The isolates were Aspergillus tubingensis, Aspergillus marvanovae, Rhizomucor pusillus, Rhizomucor tauricus, Aspergillus fumigatus, and Candida mogii. With the exception of A. marvanovae and C. mogii, all these microorganisms have been… CONTINUE READING
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