Wordt geladen...
Biodegradation of caffeine by whole cells of tea-derived fungi Aspergillus sydowii, Aspergillus niger and optimization for caffeine degradation
BACKGROUND: Pu-erh tea is a traditional Chinese tea and produced by natural solid-state fermentation. Several studies show that the natural microbiota influence caffeine level in pu-erh tea. Our previous research also found that the caffeine declined significantly (p < 0.05) in the fermentation,...
Bewaard in:
| Gepubliceerd in: | BMC Microbiol |
|---|---|
| Hoofdauteurs: | , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
BioMed Central
2018
|
| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5987490/ https://ncbi.nlm.nih.gov/pubmed/29866035 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12866-018-1194-8 |
| Tags: |
Voeg label toe
Geen labels, Wees de eerste die dit record labelt!
|