The Characteristics of Korean Traditional Post-Fermented Tea (Chungtaejeon)
The structure of the bacterial community involved in the production of oriental traditional post-fermented tea (Chungtaejeon) was investigated using 16S rRNA gene analysis. The main microorganisms in fermentation process of Chungtaejeon are identified as Pantoea sp. and Klebsiella oxytoca. Phylogene...
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| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
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IntechOpen
2020
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| Acceso en línea: | https://www.intechopen.com/chapters/71634 |
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