Effects of solid-state fermentation with Bacillus subtilis LK-1 on the volatile profile, catechins composition and antioxidant activity of dark teas

In this study, the solid-state fermentation (SSF) of dark tea was carried out using Bacillus subtilis LK-1, which was isolated from Fu brick tea (FBT). The effects of SSF with B. subtilis on volatile organic compounds (VOCs), non-volatile metabolites, and antioxidant activities of dark tea was inves...

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Detalles Bibliográficos
Autores principales: Xiao, Leike, Yang, Chenghongwang, Zhang, Xilu, Wang, Yuanliang, Li, Zongjun, Chen, Yulian, Liu, Zhonghua, Zhu, Mingzhi, Xiao, Yu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534189/
https://www.ncbi.nlm.nih.gov/pubmed/37780291
http://dx.doi.org/10.1016/j.fochx.2023.100811

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534189/
https://www.ncbi.nlm.nih.gov/pubmed/37780291
http://dx.doi.org/10.1016/j.fochx.2023.100811

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