Dosing dirt with nitrogen-metabolizing bacteria boosted synthesis of a taste-enhancing amino acid
Researchers may have gotten to the root of tea's soothing effect.
The quality of a cup of chai can be enriched by modifying the microbial community that populates the plant's roots, researchers report February 15 in Current Biology. The secret is to inoculate roots with bacteria that boost the synthesis of the amino acid theanine.
This article was downloaded by calibre from https://www.sciencenews.org/article/mixing-root-microbes-boost-tea-flavor
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