Microbial succession is linked to phenylpropanoid remodeling, aroma softening, and quality improvement in naturally aged Artemisia argyi leaves. (PubMed, Food Microbiol) - Aug 30, 2026 - "Strain-based validation further showed that selected culturable isolates could degrade chlorogenic acid, and P-A1-3 promoted caffeic acid accumulation. Together, these findings indicate that AAL aging is an active maturation process involving microbial succession, phenylpropanoid remodeling, aroma softening, and functional enhancement."
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Fengming Chen; Guiping Guan; Hongbing Wang; Hua Yang; Wenbin Xiao; Xiaotong Liu; Xinjia Tan; Xinyu Fang; Xinyue Hu; Yuedong He; Yunhua Xiao
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