Comparative genomic and transcriptomic analyses of the Fuzhuan brick tea-fermentation fungus Aspergillus cristatus-Reference-Cited by-同舟云学术

Comparative genomic and transcriptomic analyses of the Fuzhuan brick tea-fermentation fungus Aspergillus cristatus

Published:2016-06-07 Issue:1 Volume:17 Page:
ISSN:1471-2164
Container-title:BMC Genomics
language:en
Short-container-title:BMC Genomics

Author:

Ge Yongyi,Wang Yuchen,Liu YongXiang,Tan Yumei,Ren Xiuxiu,Zhang Xinyu,Hyde Kevin D.,Liu Yongfeng,Liu Zuoyi

Funder

Guizhou Academy of Agriculture Science

Department of Science and Technology of Guizhou Province

Publisher

Springer Science and Business Media LLC

Subject

Genetics,Biotechnology

Link

http://link.springer.com/content/pdf/10.1186/s12864-016-2637-y

Reference79 articles.

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2. Xu X, Yan M, Zhu Y. Influence of fungal fermentation on the development of volatile compounds in the Puer tea manufacturing process. Engineering in Life Sciences. 2005;5(4):382–6.

3. Mo H, Xu X, Yan M, Zhu Y. Microbiological analysis and antibacterial effects of the indigenous fermented Puer tea. Agro food industry hi-tech. 2005;16(6):16–8.

4. Porter CH, Collins FH. Species-diagnostic differences in a ribosomal DNA internal transcribed spacer from the sibling species Anopheles freeborni and Anopheles hermsi (Diptera: Culicidae). Am J Trop Med Hyg. 1991;45(2):271–9.

5. Mo H, Zhu Y, Chen Z. Microbial fermented tea–a potential source of natural food preservatives. Trends Food Sci Technol. 2008;19(3):124–30.

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