• Jinu Medhi
• M. C. Kalita

Recent molecular studies on endophytic bacterial diversity have revealed a large richness of species, which promote plant growth and yield, fight pathogens, help to solubilize phosphate, or contribute assimilable nitrogen to plants, and more importantly regulate aromas and flavours of plant products. This technological advance has now become so pervasive that it is being regularly applied to explore soils and plants of agricultural intere. For tea aroma-flavour industry where the tea is also associated to particular flavour properties that may also be manipulated, understanding how the endophytic bacteria and fungi influence the development and hence chemical makeup of the tea is essential.st.

Tea, endophytic bacteria, flavour, plant-microbe intercation

"A review on plant-endophytic microbial interactions for enhancing natural flavours of tea (Camellia sinensis)", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.7, Issue 9, page no.16-18, September-2020, Available :http://www.jetir.org/papers/JETIR2009204.pdf

"A review on plant-endophytic microbial interactions for enhancing natural flavours of tea (Camellia sinensis)", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.7, Issue 9, page no. pp16-18, September-2020, Available at : http://www.jetir.org/papers/JETIR2009204.pdf