Analysis of the Fungal Diversity and Community Structure in Sichuan Dark Tea During Pile-Fermentation

The fungi present during pile-fermentation of Sichuan dark tea play a pivotal role in the development of its aroma and physical characteristics. Samples of tea leaves were collected on days 0 (YC-raw material), 8 (W1-first turn), 16 (W2-second turn), 24 (W3-third turn), and 32 (W4-out of pile) durin...

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Detalles Bibliográficos
Autores principales: Yan, Kuan, Abbas, Manzar, Meng, Lina, Cai, Hongbing, Peng, Zhang, Li, Quanzi, El-Sappah, Ahmed H., Yan, Linfeng, Zhao, Xianming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8375752/
https://www.ncbi.nlm.nih.gov/pubmed/34421866
http://dx.doi.org/10.3389/fmicb.2021.706714

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8375752/
https://www.ncbi.nlm.nih.gov/pubmed/34421866
http://dx.doi.org/10.3389/fmicb.2021.706714

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