Comparative Quantitative Analysis of Probiotic Bacteria During Puer Tea Pile Fermentation

Author:

Li Shuang,Li Zhongyuan,Feng Cuixia,Zhang Tongcun

Publisher

Springer Singapore

Reference23 articles.

1. Chen Y, Liu B, Chang Y (2010) Bioactivities and sensory evaluation of Pu-erh teas made from three tea leaves in an improved pile fermentation process. J Biosci Bioeng 109:557–563

2. Lyu C, Chen C, Ge F, Liu D, Zhao S, Chen D (2013) A preliminary metagenomic study of puer tea during pile fermentation. J Sci Food Agr 93:165–3174

3. Anderson R, Polansky M (2002) Tea enhances insulin activity. J Agric Food Chem 50:7182–7186

4. Yang D, Hwang L (2006) Study on the conversion of three natural statins from lactone forms to their corresponding hydroxy acid forms and their determination in Pu-Erh tea. J Chromatogr A 30:1–2

5. Hayakawa S, Kimura T, Saeki K, Koyama Y, Aoyagi Y, Noro T, Nakamura Y, Isemura M (2001) Apoptosis-inducing activity of high molecular weight fractions of tea extracts. Biosci Biotech Biochem 65:459–462

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