Biodegradation of caffeine by whole cells of tea-derived fungi Aspergillus sydowii, Aspergillus niger and optimization for caffeine degradation

BACKGROUND: Pu-erh tea is a traditional Chinese tea and produced by natural solid-state fermentation. Several studies show that the natural microbiota influence caffeine level in pu-erh tea. Our previous research also found that the caffeine declined significantly (p < 0.05) in the fermentation,...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhou, Binxing, Ma, Cunqiang, Wang, Hongzhen, Xia, Tao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5987490/
https://www.ncbi.nlm.nih.gov/pubmed/29866035
http://dx.doi.org/10.1186/s12866-018-1194-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5987490/
https://www.ncbi.nlm.nih.gov/pubmed/29866035
http://dx.doi.org/10.1186/s12866-018-1194-8

Ejemplares similares