茶叶科学2026，Vol.46Issue(3)：411-423,13.
微生物发酵γ-氨基丁酸茶的研究进展
Research Progress on the Microbial Fermentation γ-Aminobutyric Acid Tea
摘要
Abstract
The unique characteristics of γ-amino butyric acid(GABA)tea as a functional food resource have made it a popular healthy beverage and a hot topic in research.This paper reviewed the common strains of microbial fermentation of GABA tea,the research status and application technology of microbial fermentation of GABA tea,and the effects of metabolites on the quality and physiological health effects of GABA tea.Meanwhile,the future research and development of microbially fermented GABA tea were also prospected.关键词
微生物发酵/γ-氨基丁酸茶/发酵机理/保健功效Key words
microbial fermentation/GABA tea/fermentation mechanism/health benefits分类
农业科技引用本文复制引用
董明杰,张自有,蔺坤,唐小艳,龚福明..微生物发酵γ-氨基丁酸茶的研究进展[J].茶叶科学,2026,46(3):411-423,13.基金项目
云南省教育厅科学研究基金项目(2023J1876、2023J1877) （2023J1876、2023J1877）
德宏州中青年学术和技术带头人人才培养专项(2022RC004) （2022RC004）
德宏州特色民族传统发酵食品研发科技创新团队(2023RC010) （2023RC010）
