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在Bulang茶发酵过程中微生物多样性和挥发性代谢物的变化

Jinping Zhou1, Laifeng Chen1, Hooi Ling Foo2

  • 1College of Food Science and Technology, Yunnan Agricultural University, Heilongtan, Kunming 650201, People's Republic of China.

Food chemistry
|July 6, 2024
PubMed
概括

这项研究揭示了布朗茶发酵中的微生物群落,短链脂肪酸 (SCFA) 和挥发性化合物. 植物乳杆菌和Cladosporium sphaerospermum显著影响了风味的发展.

关键词:
布朗格入的茶茶.高通量测序的高通量测序微生物 微生物短链脂肪酸 短链脂肪酸 短链脂肪酸挥发性元件是挥发性的元件.

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