Delving into the Biotransformation Characteristics and Mechanism of Steamed Green Tea Fermented by PW-2 Based on Metabolomic and Proteomic Approaches.

is one of the dominant microorganisms presented in dark tea fermentation. In this study, the biotransformation of steamed green tea leaves fermented by PW-2 was characterized using metabolomic and proteomic approaches. We observed that, after fermentation, the contents of volatile compounds contributing to the "green" aroma, including linalool, --terpineol and geraniol, decreased significantly. Meanwhile, the astringency taste and contents of metabolites contributing to the taste (catechins) reduced significantly during fermentation. Additionally, the contents of theabrownins, which have health benefits, obviously increased. The bitter and umami tastes were also changed due to the variations in bitter-taste and umami-taste amino acids. We also found that glycoside hydrolases, tannases, catechol oxidases, peroxidases and laccases secreted by PW-2 were responsible for the metabolism of phenolic compounds and their derivatives (theaflavins, thearubingins and theabrownins). Finally, the metabolic pathways involved in the biosynthesis and degradation of characteristic metabolites were found to reveal the biotransformation characteristics of dark tea fermented with PW-2.