Wang Ailing, Lei Qingqing, Zhang Beibei, Wu Junhai, Fu Zheyang, He Jiangfeng, Wang Yanbo, Wu Xinying
College of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China.
Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guiyang, Guizhou 550025, China.
Food Chem X. 2024 Aug 15;23:101743. doi: 10.1016/j.fochx.2024.101743. eCollection 2024 Oct 30.
Black tea is highly favored by consumers worldwide, with enzymatic reactions being recognized as a pivotal factor influencing tea quality. The role of microorganisms in shaping the composition of black tea has emerged as a focus of research due to their involvement in enzyme catalysis and metabolic processes. In this study, full-length amplicon sequencing combined with qPCR more accurately reflected microbial profile, and , , , and were identified as the main microbial genera. Moreover, by comprehensively analyzing color, aroma, and taste components over time in black tea samples, correlations were established between the dominant genus and various quality factors. Notably, peroxidase activity levels, total soluble sugar content, and tea pigments concentration exhibited significant associations with the dominant genus. Consequently, this microbiological perspective facilitated the exploration of driving factors for improving black tea quality while establishing a theoretical foundation for quality control in industrial production.
红茶深受全球消费者喜爱，酶促反应被认为是影响茶叶品质的关键因素。由于微生物参与酶催化和代谢过程，其在塑造红茶成分中的作用已成为研究热点。在本研究中，全长扩增子测序结合定量聚合酶链反应更准确地反映了微生物概况，并且，，，和被鉴定为主要微生物属。此外，通过综合分析红茶样品随时间变化的颜色、香气和滋味成分，建立了优势属与各种品质因素之间的相关性。值得注意的是，过氧化物酶活性水平、总可溶性糖含量和茶色素浓度与优势属表现出显著相关性。因此，这种微生物学视角有助于探索提高红茶品质的驱动因素，同时为工业生产中的质量控制奠定理论基础。
