Journal
FOOD CHEMISTRY
Volume 377, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.132007
Keywords
Pu-erh Tea; Fermentation; Microbiota; Insoluble polysaccharides utilization; Metabolites; Correlation
Funding
- Science and Technology Development Fund, Macau SAR [FDCT 0044/2018/AFJ, 0067/2020/A2, 0002/2019/APD]
- National Natural Science Foundation of China [31760225]
Ask authors/readers for more resources
This study investigated the utilization of insoluble polysaccharides during fermentation in Pu-erh tea and found significant changes in microbiota and correlation with polysaccharide degradation products.
Polysaccharides are abundant components in Pu-erh tea, yet the utilization of insoluble polysaccharides under the actions of microbiota has rarely been studied. The aim of this work was to study how insoluble polysaccharides were utilized during fermentation through the investigation of the variations and correlation of microbiota with polysaccharides degradation products. Genomics study revealed the significant changes of microbiota. Metabolomics analysis showed monosaccharides (types 1 and 3) were consumed during early and middle fermentation stages, while carboxylic acids and other monosaccharides (type 2) were accumulated at middle and late pile-fermentation stages. Correlation revealed that type 1 and 3 monosaccharides, which act as energy providers, were positively associated with Aspergillus, while type 2 monosaccharides possessing multiple bioactivities and carboxylic acids influencing tea taste were positively related to Rasamsonia, Thermomyces, Bacillaceae, and Lactobacillaceae. This study would be beneficial to improve production efficiency and provide basis for quality control of Pu-erh tea fermentation.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available