Comparative assessment of the quality of commercial black and green tea using microbiology analyses

Comparative assessment of the quality of commercial black and green tea using microbiology analyses

Abstract Background Drinking tea constitutes a tradition which is deeply rooted in the culture of several countries. Moreover, in recent years, tea consumption is growing all over the world. Improper herbal tea storage (long periods, humid environments) represents a relevant health hazard for consum...

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Bibliographic Details
Main Authors: Federica Carraturo, Olga De Castro, Jacopo Troisi, Adriana De Luca, Armando Masucci, Paola Cennamo, Marco Trifuoggi, Francesco Aliberti, Marco Guida
Format: Article
Language:English
Published: BMC 2018-01-01
Series:BMC Microbiology
Subjects:
Bacteria
Tea
Camellia sinensis
DNA barcoding
Fungi
Microbial contaminant
Online Access:http://link.springer.com/article/10.1186/s12866-017-1142-z

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http://link.springer.com/article/10.1186/s12866-017-1142-z

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