Effect of Cladosporium tenuissimum on the metabolic profile and the quality of Liupao tea during aging process

Fermented Foods 2026 Open access

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Authors: Jinjie Du, Can Wei Lai, Yating Xia, Ruijin Qiu, Yuna Qin, Yurong Zhang, Xinhui Wu, Hui Meng, Beilian Qiu, Zhirong Long, Lingzhi Zhang
DOI: 10.1016/j.ferfo.2026.100007
Cited by: 2
References: 43

Abstract

The purpose of this research is to accelerate the aging of Liupao tea by inoculating it with Cladosporium tenuissimum . Results revealed that the liquor color, aroma, and taste of the FT group (Liupao tea inoculated with C. tenuissimum for aging fermentation) were greatly improved. The contents of galloyl catechins in the FT group decreased dramatically from 5.827 mg/g to 4.507 mg/g ( p

Fields of Study & Subjects

Tea Polyphenols and Effects Fermentation and Sensory Analysis Heavy Metals in Plants

Publication details

Journal / source
Fermented Foods
Publisher
Elsevier BV
Volume
2
Pages
100007–100007
Publication date
6 February 2026
Language
EN