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Understanding the formation mechanism of the flavor compounds in stinky tofu brine is crucial for controlling the flavor quality of Changsha stinky tofu. Dynamic changes in associated bacteria, enzymes, and differential metabolites in the metabolic pathway of aromatic amino acids in brine were in...

2026-03-20 | MTBLS2849 | MetaboLights
The piling of Fuzhuan brick tea is a traditional fermentation process. These LC-MS data help us know the chemical diversity of piling teas.
ORGANISM(S): Camellia Sinensis Var. Sinensis (ncbitaxon:542762) 
2022-12-09 | MSV000090874 | GNPS
Dark teas are prepared by a microbial fermentation process. Flavan-3-ol B-ring fission analogues (FBRFAs) are some of the key bioactive constituents that characterise dark teas. The microbes and biosynthetic precursors involved in the formation of FBRFAs are not known. Using a unique solid-state fer...
ORGANISM(S): Trametes Hirsuta (ncbitaxon:5327) Cladosporium Sp. (ncbitaxon:1707700) Cladosporium Tenuissimum (ncbitaxon:70808) Aspergillus Niger (ncbitaxon:5061) Eurotium Cristatum (ncbitaxon:41421) Candida Metapsilosis (ncbitaxon:273372) Penicillium Steckii (ncbitaxon:303698) Penicillium Oxalicum (ncbitaxon:69781) Aspergillus Sp. (ncbitaxon:5065) Bjerkandera Adusta (ncbitaxon:5331) Aspergillus Ochraceus (ncbitaxon:40380) Penicillium Sp. (ncbitaxon:5081) 
2020-05-02 | MSV000085360 | GNPS
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