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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| Format: | Book Chapter |
| Language: | English |
| Published: |
IntechOpen
2020
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| Online Access: | https://www.intechopen.com/chapters/71634 |
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