Effects of Microbial Proteins on Qingzhuan Tea Sensory Quality during Pile Fermentation
Lin Feng,
Panpan Liu,
Shengpeng Wang
et al.
Abstract:To determine the effects of microbial proteins on Qingzhuan tea sensory quality during tea pile fermentation, tea leaf metabolomic and microorganism proteomic analyses were performed. In total, 1835 differential metabolites and 443 differentially expressed proteins of the microorganisms were identified. Correlation analysis between metabolomics and proteomics data revealed that the levels of microbial proteins EG II and CBH I cellulase may play important roles in cell wall construction and permeability, which … Show more
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