期刊
FOOD MICROBIOLOGY
卷 80, 期 -, 页码 70-76出版社
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2019.01.001
关键词
Fu brick tea; Food fermentation; Bacterial succession; Core functional bacteria
资金
- National Natural Science Foundation of China [31471706, 31871764]
- National Key Research and Development Program of China [2017YFD0400803, 2018YFC1604403]
- Natural Science Foundation of Hunan Province [13JJ4067, 2018JJ2181]
- Key Research and Development Program of Changsha [kq1804003]
- Scientific Research Fund of Hunan Agricultural University [13YJ13]
- 1515 Talent Project of Hunan Agricultural University
- Open Fund Research Project of Hunan Provicial Key Laboratory of Crop Germplasm Innovation and Utilization [16KFXM11]
To better understand the effects of bacteria on the characteristics of Fu brick tea, we investigated bacterial community structure as well as the predicted functions of identified bacteria and their correlations with chemical compounds during the manufacturing process. Overall, Klebsiella species dominated during the initial stage of processing, but were quickly replaced by Pseudomonas, Lactococcus, Stenotrophomonas, Enterococcus, and Bacillus species, which remained stable until the end of the manufacturing process. Network analysis identified 11 bacterial genera as keystone taxa, which contributed to the stabilization of the microbial community in the co-occurrence network. Bacterial taxa were grouped into eight modules, with the dominant genera mainly distributed amongst modules I and VI, which were involved in metabolism of carbon and flavor compounds in the Fu brick tea ecosystem. Using bidirectional orthogonal partial least squares analysis, 19 bacterial genera were identified as core functional genera linked to the metabolism of chemical compounds during the manufacturing process, while three genera, namely Klebsiella, Lactococcus, and Bacillus, also dominated the Fu brick tea fermentation process. These findings provide new insights into Fu Brick tea bacterial community variation and increased our understanding of the core functional bacterial genera involved in the manufacture of Fu brick tea.
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