Black Tea Quality is Highly Affected during Processing by its Leaf Surface Microbiome

文献类型： 外文期刊

第一作者： Tong, Wei

作者： Tong, Wei;Yu, Jie;Wu, Qiong;Hu, Lizhen;Wang, Yijun;Wei, Chaoling;Ling, Tiejun;Inayat, Mallano Ali;Bennetzen, Jeffrey L.;Yu, Jie;Tabys, Dina;Bennetzen, Jeffrey L.

作者机构：

关键词： tea quality; microbial community; tea processing; black tea; surface sterilization

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN： 0021-8561

年卷期： 2021 年 69 卷 25 期

页码：

收录情况： SCI

摘要： Microbiomes can greatly affect the quality of fermented food and beverages, including tea. In this study, microbial populations were characterized during black and green tea manufacturing, revealing that tea processing steps can drive both the bacterial and fungal community structure. Tea leaves were found to mostly harbor Proteobacteria, Bacteriodetes, Firmicutes, and Actinobacteria among bacteria and Ascomycetes among fungi. During processing, tea microbial populations changed especially between sterilized and unsterilized samples. The surface sterilization of fresh leaves before processing can remove many microbes, especially the bacteria of the genera Sphingomonas and Methylobacteria, indicating that these are mostly phylloplane microbes on tea leaves. The surface sterilization removed most fungi, except the Debaryomyces. We also observed a fluctuation in the content of several tea quality-related metabolites during processing. Caffeine and theanine were found in the same quantities in green tea with or without leaf surface sterilization. However, the sterilization process dramatically decreased the content of total catechins and theanine in black tea, indicating that microbes on the surface of tea leaf may be involved in maintaining the formation of these important metabolites during black tea processing.

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