Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang, a Traditional Fermented Tea of North Thailand and Their Product Characterizations

Miang, a traditional fermented tea leaf (Camellia sinensis var. assamica) consumed in northern Thailand, was simulated in laboratory conditions using non-filamentous fungi process (NFP) and microbial community was periodically investigated for over 6 months of fermentation by both culture-dependent...

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Detalles Bibliográficos
Autores principales: Unban, Kridsada, Khatthongngam, Nuttapong, Pattananandecha, Thanawat, Saenjum, Chalermpong, Shetty, Kalidas, Khanongnuch, Chartchai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7381199/
https://www.ncbi.nlm.nih.gov/pubmed/32765442
http://dx.doi.org/10.3389/fmicb.2020.01515

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7381199/
https://www.ncbi.nlm.nih.gov/pubmed/32765442
http://dx.doi.org/10.3389/fmicb.2020.01515

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