Enhanced Fermentation of Pu-Erh Tea with : Quality and Microbial Community Analysis.

Post-fermented Pu-erh tea (PFPT) is a microbial fermented tea characterized by unique sensory attributes and multiple health benefits. is the dominant fungus involved in the fermentation process and plays a significant role in imparting the distinct characteristics of PFPT. To investigate the role of in the fermentation of Pu-erh tea, this study inoculated unsterilized sun-dried green tea with isolated from Pu-erh tea to enhance the fermentation process. Metabolites and microbial communities in sun-dried green tea (CK), fortified fermented tea (TF), and naturally fermented tea (NF) were analyzed using non-targeted metabolomics, 16S rDNA, and internal transcribed spacer sequencing. Non-targeted metabolomics revealed that significantly altered the metabolite profile of the tea samples, identifying a total of 200 different metabolites, with 95 showing significant increases and 105 significant decreases, predominantly enriched in metabolic pathways associated with amino acid biosynthesis and degradation. High-throughput sequencing revealed that although the relative abundance of the fungal community remained largely unchanged, the inoculation of significantly increased the abundance of and within the bacterial community, thereby influencing the dynamic balance of the microbial ecosystem. Collectively, the inoculation of altered the composition of the microbial community and metabolic activities, resulting in changes to the content of amino acid-dominated metabolites, thereby enhancing the flavor profile and overall quality of Pu-erh tea. These findings provide important insights for optimizing the production processes of Pu-erh tea and the application of microorganisms in other fermented foods.