Fungal community composition and function in different Chinese post-fermented teas

Fungal community composition and function in different Chinese post-fermented teas

Abstract Chinese post-fermented teas are produced through special fermentation by microorganisms, with fungi significantly contributing to their flavor and sensory characteristics. Here, the fungal community structure and function were investigated using Illumina HiSeq sequencing of the fungal ITS r...

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Bibliographic Details
Main Authors: Pu Cui, Jia Li, Ting Yao, Zhuoting Gan
Format: Article
Language:English
Published: Nature Portfolio 2025-03-01
Series:Scientific Reports
Subjects:
Chinese post-fermented tea
Fungal diversity
Community structure
Illumina sequencing
Volatile components
Online Access:https://doi.org/10.1038/s41598-025-93420-8
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https://doi.org/10.1038/s41598-025-93420-8

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