Microbial Diversity and Characteristic Quality Formation of Qingzhuan Tea as Revealed by Metagenomic and Metabolomic Analysis during Pile Fermentation

文献类型： 外文期刊

第一作者： Feng, Lin

作者： Feng, Lin;Gao, Shiwei;Liu, Panpan;Wang, Shengpeng;Zheng, Lin;Wang, Xueping;Teng, Jing;Ye, Fei;Gui, Anhui;Xue, Jinjin;Zheng, Pengcheng;Feng, Lin;Gao, Shiwei;Liu, Panpan;Wang, Shengpeng;Zheng, Lin;Wang, Xueping;Teng, Jing;Ye, Fei;Gui, Anhui;Xue, Jinjin;Zheng, Pengcheng

作者机构：

关键词： Qingzhuan tea; pile fermentation; microorganisms; quality-related components

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 19 期

页码：

收录情况： SCI

摘要： In order to analyze the changes in the microbial community structure during the pile fermentation of Qingzhuan tea and their correlation with the formation of quality compounds in Qingzhuan tea, this study carried out metagenomic and metabolomic analyses of tea samples during the fermentation process of Qingzhuan tea. The changes in the expression and abundance of microorganisms during the pile fermentation were investigated through metagenomic assays. During the processing of Qingzhuan tea, there is a transition from a bacterial dominated ecosystem to an ecosystem enriched with fungi. The correlation analyses of metagenomics and metabolomics showed that amino acids and polyphenol metabolites with relatively simple structures exhibited a significant negative correlation with target microorganisms, while the structurally complicated B-ring dihydroxy puerin, B-ring trihydroxy galloyl puerlin, and other compounds showed a significant positive correlation with target microorganisms. Aspergillus niger, Aspergillus glaucus, Penicillium in the Aspergillaceae family, and Talaromyces and Rasamsonia emersonii in Trichocomaceae were the key microorganisms involved in the formation of the characteristic qualities of Qingzhuan tea.

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