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Metabolome and Microbiome Analysis to Study the Flavor of Summer Black Tea Improved by Stuck Fermentation

文献类型： 外文期刊

作者： Wen, Lianghua 1 ; Sun, Lingli 2 ; Chen, Ruohong 2 ; Li, Qiuhua 2 ; Lai, Xingfei 2 ; Cao, Junxi 2 ; Lai, Zhaoxiang 2 ; Zhang, Zhenbiao 2 ; Li, Qian 3 ; Song, Guang 4 ; Sun, Shili 2 ; Cao, Fanrong 1 ;

作者机构： 1.South China Agr Univ, Coll Hort, Guangzhou 510000, Peoples R China

2.Guangdong Acad Agr Sci, Tea Res Inst, Guangdong Prov Key Lab Tea Plant Resources Innovat, Guangzhou 510640, Peoples R China

3.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Minist Agr & Rural Affairs, Key Lab Funct Foods,Guangdong Key Lab Agr Prod Pro, Guangzhou 510610, Peoples R China

4.Guangzhou Yitang Biotechnol Co Ltd, Guangzhou 510277, Peoples R China

关键词： summer black tea; tea quality; metabolic profile; microbial community

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 18 期

页码：

收录情况： SCI

摘要： Tea is the most popular and widely consumed beverage worldwide, especially black tea. Summer tea has a bitter and astringent taste and low aroma compared to spring tea due to the higher content of polyphenols and lower content of amino acids. Microbial fermentation is routinely used to improve the flavor of various foods. This study analyzed the relationship between the quality of black tea, metabolic characteristics, and microbial communities after microbial stuck fermentation in summer black tea. Stuck fermentation decreased the bitterness, astringency sourness, and freshness, and increased the sweetness, mellowness, and smoothness of summer black tea. The aroma also changed from sweet and floral to fungal, with a significant improvement in overall quality. Metabolomics analysis revealed significant changes in 551 non-volatile and 345 volatile metabolites after fermentation. The contents of compounds with bitter and astringent taste were decreased. Sweet flavor saccharides and aromatic lipids, and acetophenone and isophorone that impart fungal aroma showed a marked increase. These changes are the result of microbial activities, especially the secretion of extracellular enzymes. Aspergillus, Pullululanibacillus, and Bacillus contribute to the reduction of bitterness and astringency in summer black teas after stuck fermentation, and Paenibacillus and Basidiomycota_gen_Incertae_sedis contribute positively to sweetness. In addition, Aspergillus was associated with the formation of fungal aroma. In summary, our research will provide a suitable method for the improvement of tea quality and utilization of summer tea, as well as provide a reference for innovation and improvement in the food industry.

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