Yan Kuan, Yan Linfeng, Meng Lina, Cai Hongbing, Duan Ailing, Wang Lian, Li Quanzi, El-Sappah Ahmed H, Zhao Xianming, Abbas Manzar
Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, China.
Key Laboratory of Sichuan Province for Refining Sichuan Tea, Yibin, China.
Front Microbiol. 2021 Sep 10;12:735618. doi: 10.3389/fmicb.2021.735618. eCollection 2021.
Bacteria and fungi present during pile-fermentation of Sichuan dark tea play a key role in the development of its aesthetic properties, such as color, taste, and fragrance. In our previous study, high-throughput sequencing of dark tea during fermentation revealed was abundant, but scarce knowledge is available about bacterial communities during pile-fermentation. In this study, we rigorously explored bacterial diversity in Sichuan dark tea at each specific stage of piling. Analysis of cluster data revealed 2,948 operational taxonomic units, which were divided into 42 phyla, 98 classes, 247 orders, 461 families, 1,052 genera, and 1,888 species. Certain members of the family were dominant at early stages of fermentation YC, W1, and W2; at middle stage W3; and the highest bacterial diversity was observed at the final quality-determining stage W4. Noticeably, probiotics, such as , , , and were also significantly higher at the quality-determining stage W4. Our findings might help in precise bacterial inoculation for probiotic food production by increasing the health benefits of Sichuan dark tea. This research also falls under the umbrella of the "Establish Good Health and Well-Being" Sustainable Development Goals of the United Nations Organization.
四川黑茶渥堆发酵过程中存在的细菌和真菌对其色泽、口感和香气等品质特性的形成起着关键作用。在我们之前的研究中，对黑茶发酵过程进行高通量测序发现 很丰富，但关于渥堆发酵过程中的细菌群落的知识却很匮乏。在本研究中，我们严格探究了四川黑茶在渥堆每个特定阶段的细菌多样性。聚类数据分析显示有2948个可操作分类单元，它们被分为42个门、98个纲、247个目、461个科、1052个属和1888个种。 科的某些成员在发酵早期阶段YC、W1和W2占主导；在中期阶段W3 占主导；在最终品质判定阶段W4观察到最高的细菌多样性。值得注意的是，在品质判定阶段W4，益生菌如 、 、 和 也显著增多。我们的研究结果可能有助于通过增加四川黑茶的健康益处，精确接种益生菌用于益生菌食品生产。本研究也属于联合国组织“确保健康和福祉”可持续发展目标的范畴。
