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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Detalles Bibliográficos
Autores principales: Li, Haizhou, Li, Min, Yang, Xinrui, Gui, Xin, Chen, Guofeng, Chu, Jiuyun, He, Xingwang, Wang, Weitao, Han, Feng, Li, Ping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5819769/
https://www.ncbi.nlm.nih.gov/pubmed/29462204
http://dx.doi.org/10.1371/journal.pone.0190318

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5819769/
https://www.ncbi.nlm.nih.gov/pubmed/29462204
http://dx.doi.org/10.1371/journal.pone.0190318

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