M: FOOD MICROBIOLOGY AND SAFETY
Bacterial and Fungal Communities in Pu'er Tea Samples of Different Ages
Article first published online: 19 AUG 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 8, pages M1249–M1256, August 2013
How to Cite
Tian, J., Zhu, Z., Wu, B., Wang, L. and Liu, X. (2013), Bacterial and Fungal Communities in Pu'er Tea Samples of Different Ages. Journal of Food Science, 78: M1249–M1256. doi: 10.1111/1750-3841.12218
- Issue published online: 19 AUG 2013
- Article first published online: 19 AUG 2013
- Manuscript Accepted: 13 MAY 2013
- Manuscript Received: 8 JAN 2013
- Natural Science Foundation of China. Grant Number: Nr 41101238
Disclaimer: Supplementary materials have been peer-reviewed but not copyedited.
Figure S1. Phylogenetic relationship of representative bacteria isolated from Pu'er tea samples as indicated by their 16S rRNA gene sequences (in bold characters) and reference sequences from GenBank.
Figure S2. PCA analysis of DGGE profiles of 16S rRNA gene fragments from bacteria (A) and ITS gene fragments from fungi (B) derived from Pu'er tea samples.
Figure S3. Phylogenetic relationship of the representative fungi isolated from Pu'er tea samples as indicated by their ITS region sequences (in bold characters) and reference sequences from GenBank.
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