A preliminary metagenomic study of puer tea during pile fermentation
Journal of the Science of Food and Agriculture2013Vol. 93(13), pp. 3165–3174
Citations Over TimeTop 12% of 2013 papers
Abstract
The dominant microbes of puer tea fermentation were bacteria in the present study, and yeasts rather than moulds accounted for the overwhelming majority of Eukaryota. The analysis of functional genes and metabolic pathways will be helpful for further study of the mechanism of puer tea fermentation at molecular level.
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