Fungal Isolates from a Pu-Erh Type Tea Fermentation and Their Ability to Convert Tea Polyphenols to Theabrownins

Journal of Food Science

Volumn 80, Issue 4, 2015, Pages M809-M817

  Wang, Qiuping ^a   Gong, Jiashun ^b   Chisti, Yusuf ^c   Sirisansaneeyakul, Sarote ^a  

^a KASETSART UNIVERSITY   (Thailand)

^b YUNNAN AGRICULTURAL UNIVERSITY   (China)

^c MASSEY UNIVERSITY   (New Zealand)

Author keywords

Fungi; Pu erh tea; Submerged fermentation; Tea; Tea fermentation; Theabrownins

Indexed keywords

ASPERGILLUS; ASPERGILLUS FUMIGATUS; ASPERGILLUS TUBINGENSIS; CANDIDA MOGII; FUNGI; RHIZOMUCOR PUSILLUS; RHIZOMUCOR TAURICUS;

CATECHIN; POLYPHENOL; TEA; THEABROWNIN;

ANALOGS AND DERIVATIVES; ASPERGILLUS; CAMELLIA SINENSIS; CANDIDA; CHINA; FERMENTATION; HUMAN; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; PLANT LEAF; RHIZOMUCOR; TASTE; TEA;

ASPERGILLUS; CAMELLIA SINENSIS; CANDIDA; CATECHIN; CHINA; FERMENTATION; HUMANS; PLANT LEAVES; POLYPHENOLS; RHIZOMUCOR; TASTE; TEA;

EID: 84927696179     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12831     Document Type: Article

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