Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, PR China; Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha, Hunan, 410128, PR China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, PR China; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, PR China.
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, PR China.
Food Microbiol. 2019 Jun;80:70-76. doi: 10.1016/j.fm.2019.01.001. Epub 2019 Jan 7.
To better understand the effects of bacteria on the characteristics of Fu brick tea, we investigated bacterial community structure as well as the predicted functions of identified bacteria and their correlations with chemical compounds during the manufacturing process. Overall, Klebsiella species dominated during the initial stage of processing, but were quickly replaced by Pseudomonas, Lactococcus, Stenotrophomonas, Enterococcus, and Bacillus species, which remained stable until the end of the manufacturing process. Network analysis identified 11 bacterial genera as keystone taxa, which contributed to the stabilization of the microbial community in the co-occurrence network. Bacterial taxa were grouped into eight modules, with the dominant genera mainly distributed amongst modules I and Ⅵ, which were involved in metabolism of carbon and flavor compounds in the Fu brick tea ecosystem. Using bidirectional orthogonal partial least squares analysis, 19 bacterial genera were identified as core functional genera linked to the metabolism of chemical compounds during the manufacturing process, while three genera, namely Klebsiella, Lactococcus, and Bacillus, also dominated the Fu brick tea fermentation process. These findings provide new insights into Fu Brick tea bacterial community variation and increased our understanding of the core functional bacterial genera involved in the manufacture of Fu brick tea.
为了更好地了解细菌对茯砖茶特性的影响，我们研究了细菌群落结构以及在加工过程中鉴定出的细菌的预测功能及其与化合物的相关性。总体而言，加工初期以克氏杆菌属为主，但很快被假单胞菌属、乳球菌属、寡养单胞菌属、肠球菌属和芽孢杆菌属取代，这些菌属一直稳定到加工过程结束。网络分析确定了 11 个细菌属为关键分类群，它们有助于共现网络中微生物群落的稳定。细菌分类群分为 8 个模块，优势属主要分布在模块 I 和模块 VI 中，这些模块参与了茯砖茶生态系统中碳和风味化合物的代谢。通过双向正交偏最小二乘法分析，鉴定出 19 个与加工过程中化合物代谢相关的核心功能细菌属，而 3 个属，即克氏杆菌属、乳球菌属和芽孢杆菌属，也主导了茯砖茶的发酵过程。这些发现为茯砖茶细菌群落变化提供了新的见解，并增加了我们对参与茯砖茶制造的核心功能细菌属的理解。
