Yu-Han Wu

Lactobacillus casei Fermentation Enhances the Sensory Quality of Shoumei Tea Infusion: Based on Flavor and Metabolic Analysis.

Shoumei white tea is widely consumed, yet its limited product diversity constrains its economic value. This study used Shoumei tea infusion as a fermentation substrate to examine how Lactobacillus casei modulates flavor and underlying biochemical pathways. During 72 h of fermentation, the pH decreased from 5.0 to 4.1,...