The carbohydrate metabolism and expression of carbohydrate-active enzyme genes in Aspergillus luchuensis fermentation of tea leaves
Ruoyu Li,
Teng Wang,
Nianguo Bo
et al.
Abstract:IntroductionCarbohydrates, which make up 20 to 25% of tea beverages, are responsible for their flavor and bioactivity. Carbohydrates of pu-erh tea change during microbial fermentation and require further research. In this study, we examined the carbohydrate metabolism and expression of carbohydrate-active enzyme genes during the fermentation of tea leaves with Aspergillus luchuensis.MethodsWidely targeted metabolomics analysis, high-performance anion-exchange chromatography measurements, and transcriptomics we… Show more
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