Shifts in diversity and function of the bacterial community during the manufacture of Fu brick tea

Food Microbiology

Volumn 80, Issue , 2019, Pages 70-76

  Li, Qin ^a   Li, Yongdi ^a   Luo, Yu ^b   Zhang, Yiyang ^a   Chen, Yuan ^a   Lin, Haiyan ^a   Wang, Kunbo ^a   Huang, Jianan ^a   Liu, Zhonghua ^a  

^a HUNAN AGRICULTURAL UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

Author keywords

Bacterial succession; Core functional bacteria; Food fermentation; Fu brick tea

Indexed keywords

BACTERIAL DNA; CARBON; RNA 16S; VOLATILE ORGANIC COMPOUND;

BACTERIUM; BIODIVERSITY; CLASSIFICATION; DNA SEQUENCE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; MICROFLORA; TEA;

BACTERIA; BIODIVERSITY; CARBON; DNA, BACTERIAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; MICROBIOTA; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; TEA; VOLATILE ORGANIC COMPOUNDS;

EID: 85060331097     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2019.01.001     Document Type: Article

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