Changes in microbial diversity and volatile metabolites during the fermentation of Bulang pickled tea
The present study aimed to determine microbial community, short-chain fatty acids (SCFAs), and volatilome of Bulang pickled tea during fermentation. Sequencing of 16S rRNA and ITS revealed that Bualng pickled tea was dominated by Lactobacillus plantarum, unclassified Enterobacteriaceae, unclassified...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | en |
| Published: |
Elsevier Ltd
2024
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/120065/1/120065.pdf http://psasir.upm.edu.my/id/eprint/120065/ https://linkinghub.elsevier.com/retrieve/pii/S0308814624019435 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|