Journal
FOOD MICROBIOLOGY
Volume 76, Issue -, Pages 405-415Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2018.07.001
Keywords
Pu-erh tea; Shotgun metagenomics; Microbiota; Tea quality; Metabolic network analysis
Funding
- National Key Research and Development Program of China [2017YFD0400304, S2016G4513]
- Natural Science Foundation of China [31601409]
- Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education
- Tianjin Key Lab of Industrial Microbiology (Tianjin University of Science and Technology) [2017KF002]
- innovative Research Team of Tianjin Municipral Education Commission [TD13-5015]
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Multispecies microbial community in natural solid-state fermentation (SSF) is crucial for the formation of Chinese Pu-erh tea's unique quality. However, the association between microbiota and tea quality are still poorly understood. Herein, shotgun metagenomic and metabolomic analysis showed that significant variations in composition of microbiota, collective functional genes, and flavour compounds occurred during SSF process. Furthermore, the formation pathways of the dominant flavours including theabrownin, methoxy-phenolic compound, alcohol and carvone were proposed. Moreover, biological interaction networks analysis among functional core microbiota, functional genes, and dominant flavours indicated Aspergillus was the main flavourproducing microorganism in the early SSF, while many other genera including Bacillus, Rasamsonia, Lichtheimia, Debaryomyces were determined as the functional core microorganism for flavours production in the late SSF. This study provides a perspective for bridging the gap between the microbiota and quality in Pu-erh tea, and benefited for further optimizing production efficiency and product quality.
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