Guizhou University Reports Findings in Food Chemistry (Revealing novel insights into the enhancement of quality in black tea processing through microbial intervention).
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| Zdroj: | Food Weekly News; 9/26/2024, p68-68, 1p |
| Abstrakt: | A report from Guizhou University in the People's Republic of China discusses the role of microorganisms in shaping the quality of black tea. The study used full-length amplicon sequencing and qPCR to analyze the microbial profile of black tea samples. The researchers found correlations between the dominant microbial genus and various quality factors such as peroxidase activity levels, total soluble sugar content, and tea pigment concentration. This microbiological perspective can help improve black tea quality and establish a theoretical foundation for quality control in industrial production. [Extracted from the article] |
| Databáze: | Complementary Index |
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