Long Junyao, Yu Lian, Huang Li, Xia Ning, Teng Jianwen, Wei Baoyao
Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China.
Lushan County Agriculture and Rural Bureau, Ya'an, China.
J Food Sci. 2023 Oct;88(10):4230-4246. doi: 10.1111/1750-3841.16748. Epub 2023 Aug 25.
Tank fermentation is a novel approach to fermenting teas; however, the species of microorganisms present remain unclear. The microbial community composition of Liupao tea at various stages of tank fermentation was analyzed using high-throughput sequencing. Sphingomonas, Aquabacterium, Pelomonas, Acinetobacter, Blastobotrys, Aspergillus, Debaryomyces, and Aureobasidium were the predominant genera, which is different from pile fermentation. Fifteen genera (including Lactobacillus, Debaryomyces, Candida, Allobaculum, Flavobacterium, Caulobacter, Blastobotrys, Aspergillus, and Rasamsonia) were identified as biomarkers. PICRUSt analysis predicted that the most abundant functional genes were related to metabolism of carbohydrates, amino acids, cofactors, vitamins, and other secondary metabolites. Using the pure culture method, 283 strains were isolated at various stages of fermentation, representing 20 genera and 29 species of bacteria, and 11 genera and 18 species of fungi. Most of the dominant Sphingomonas, Staphylococcus, Aspergillus, and Blastobotrys identified by sequencing were also isolated. Of these, Sphingomonas olei, Aspergillus luchuensis, Aspergillus niger, Aspergillus aculeatus, Aspergillus amstelodami, Blastobotrys adeninivorans, Candida metapsilosis, and Candida blankii were beneficial strains that might be used to ferment Liupao tea. This study provides a basis for the development of processing technologies and utilization of microbial strains in the production of dark teas. PRACTICAL APPLICATION: Microbial diversity in tank-fermented Liupao tea was reported for the first time. 8 microorganisms were the predominant genera. The species, functions and potential risks of microorganisms was revealed. We clarified the differences between tank and pile fermentation.
罐式发酵是一种新型的茶叶发酵方法；然而，其中存在的微生物种类仍不明确。采用高通量测序技术分析了六堡茶在罐式发酵不同阶段的微生物群落组成。鞘氨醇单胞菌属、水生杆菌属、皮氏菌属、不动杆菌属、芽殖酵母属、曲霉属、德巴利酵母属和 Aureobasidium 是主要的属，这与渥堆发酵不同。确定了 15 个属（包括乳酸杆菌属、德巴利酵母属、念珠菌属、别氏菌属、黄杆菌属、柄杆菌属、芽殖酵母属、曲霉属和拉氏菌属）为生物标志物。PICRUSt 分析预测，最丰富的功能基因与碳水化合物、氨基酸、辅因子、维生素和其他次生代谢物的代谢有关。采用纯培养方法，在发酵的不同阶段分离出 283 株菌株，代表 20 个属 29 种细菌以及 11 个属 18 种真菌。通过测序鉴定出的大多数优势鞘氨醇单胞菌属、葡萄球菌属、曲霉属和芽殖酵母属也被分离出来。其中，油鞘氨醇单胞菌、琉球曲霉、黑曲霉、棘孢曲霉、阿姆斯特丹曲霉、腺嘌呤芽殖酵母、间拟假丝酵母和布兰克假丝酵母是可能用于发酵六堡茶的有益菌株。本研究为黑茶生产中加工技术的开发和微生物菌株的利用提供了依据。实际应用：首次报道了罐式发酵六堡茶中的微生物多样性。8 种微生物是主要的属。揭示了微生物的种类、功能和潜在风险。我们阐明了罐式发酵和渥堆发酵之间的差异。
