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- Yue, Pengxiang, et al. Show all 6 Authors
- Journal of food science and technology 2018 v.55 no.7 pp. 2579-2586
- Aspergillus niger; experimental design; fermenters; green tea; inoculum; mint; models; mouthfeel; odors; raw materials; response surface methodology; sensory evaluation; submerged fermentation; turbidity
- ... In this study, submerged fermentation mode for preparing instant dark tea production was developed through utilizing industrial low grade green tea as raw material and Aspergillus niger as fermentation microbe starter. The fermentation parameters (inoculum size, liquid–solid ratio and rotation speed) were optimized by using Box–Behnken design and response surface methodology (RSM) with desirabilit ...