Tea is one of the most popular and widely consumed beverages in the world, and microorganisms are closely related to the tea industry. On the one hand, microbial fermentation is considered a key factor in the formation of sensory quality and health benefits of fermented tea and tea beverages, such as dark tea, kombucha, tea wine, etc. On the other hand, preventing harmful microorganisms and toxin contamination is crucial for the quality of tea and tea beverages, especially for dark tea and freshly-made tea drinks. Therefore, more and more research has been carried out on microorganisms in tea and tea beverages in recent years.
This Research Topic aims to understand the role of microorganisms in tea and tea beverages and promote the integration of microbiology and tea science. Due to the wide variety of microorganisms, it is necessary to detect and identify the key microorganisms in tea and tea beverages. To explore the impact of key microorganisms on the flavor quality and health benefits of fermented tea and tea beverages, metagenomics, metabolomics, and other methods can be comprehensively applied. Based on clarifying the role of microorganisms, new processing technologies can be developed to improve the quality of tea and tea beverages. In addition, it is very important to carry out risk assessment, rapid detection, and prevention of foodborne pathogenic microorganisms in tea and tea beverages.
We welcome Original Research and Review articles in the following areas:
- Screening and identification of key microorganisms in fermented tea and tea beverages (dark tea, kombucha, tea wine, etc.).
- Exploring the impact of key microorganisms on the flavor quality and health benefits of fermented tea and tea beverages.
- Developing innovative processing technologies for microbial fermented tea and tea beverages to improve flavor quality, enhance health benefits, and increase stability.
- Clarifying the effects of functional components in tea and tea beverages on intestinal microorganisms.
- The physicochemical characterization and biological potential examination of fermented tea and tea beverages.
- Risk assessment and rapid detection of foodborne pathogenic microorganisms in tea and tea beverages.
- Prevention of harmful microorganisms and toxins in tea and tea beverages during processing and storage.
Tea is one of the most popular and widely consumed beverages in the world, and microorganisms are closely related to the tea industry. On the one hand, microbial fermentation is considered a key factor in the formation of sensory quality and health benefits of fermented tea and tea beverages, such as dark tea, kombucha, tea wine, etc. On the other hand, preventing harmful microorganisms and toxin contamination is crucial for the quality of tea and tea beverages, especially for dark tea and freshly-made tea drinks. Therefore, more and more research has been carried out on microorganisms in tea and tea beverages in recent years.
This Research Topic aims to understand the role of microorganisms in tea and tea beverages and promote the integration of microbiology and tea science. Due to the wide variety of microorganisms, it is necessary to detect and identify the key microorganisms in tea and tea beverages. To explore the impact of key microorganisms on the flavor quality and health benefits of fermented tea and tea beverages, metagenomics, metabolomics, and other methods can be comprehensively applied. Based on clarifying the role of microorganisms, new processing technologies can be developed to improve the quality of tea and tea beverages. In addition, it is very important to carry out risk assessment, rapid detection, and prevention of foodborne pathogenic microorganisms in tea and tea beverages.
We welcome Original Research and Review articles in the following areas:
- Screening and identification of key microorganisms in fermented tea and tea beverages (dark tea, kombucha, tea wine, etc.).
- Exploring the impact of key microorganisms on the flavor quality and health benefits of fermented tea and tea beverages.
- Developing innovative processing technologies for microbial fermented tea and tea beverages to improve flavor quality, enhance health benefits, and increase stability.
- Clarifying the effects of functional components in tea and tea beverages on intestinal microorganisms.
- The physicochemical characterization and biological potential examination of fermented tea and tea beverages.
- Risk assessment and rapid detection of foodborne pathogenic microorganisms in tea and tea beverages.
- Prevention of harmful microorganisms and toxins in tea and tea beverages during processing and storage.
