Microbial Diversity and Characteristic Quality Formation of Qingzhuan Tea as Revealed by Metagenomic and Metabolomic Analysis during Pile Fermentation
文献类型： 外文期刊
作者： Feng, Lin 1 ; Gao, Shiwei 1 ; Liu, Panpan 1 ; Wang, Shengpeng 1 ; Zheng, Lin 1 ; Wang, Xueping 1 ; Teng, Jing 1 ; Ye, Fei 1 ; Gui, Anhui 1 ; Xue, Jinjin 1 ; Zheng, Pengcheng 1 ;
作者机构： 1.Hubei Acad Agr Sci, Fruit & Tea Res Inst, Wuhan 430064, Peoples R China
2.Minist Agr & Rural Affairs, Hubei Tea Engn & Technol Res Ctr, Key Lab Tea Resources Comprehens Utilizat, Wuhan 430064, Peoples R China
关键词： Qingzhuan tea; pile fermentation; microorganisms; quality-related components
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2023 年 12 卷 19 期
页码：
收录情况： SCI
摘要： In order to analyze the changes in the microbial community structure during the pile fermentation of Qingzhuan tea and their correlation with the formation of quality compounds in Qingzhuan tea, this study carried out metagenomic and metabolomic analyses of tea samples during the fermentation process of Qingzhuan tea. The changes in the expression and abundance of microorganisms during the pile fermentation were investigated through metagenomic assays. During the processing of Qingzhuan tea, there is a transition from a bacterial dominated ecosystem to an ecosystem enriched with fungi. The correlation analyses of metagenomics and metabolomics showed that amino acids and polyphenol metabolites with relatively simple structures exhibited a significant negative correlation with target microorganisms, while the structurally complicated B-ring dihydroxy puerin, B-ring trihydroxy galloyl puerlin, and other compounds showed a significant positive correlation with target microorganisms. Aspergillus niger, Aspergillus glaucus, Penicillium in the Aspergillaceae family, and Talaromyces and Rasamsonia emersonii in Trichocomaceae were the key microorganisms involved in the formation of the characteristic qualities of Qingzhuan tea.
- 相关文献
作者其他论文 更多>>
-
Characterization of stale odor in green tea formed during storage: Unraveling improvements arising from reprocessing by baking
作者：Liu, Pan -Pan;Feng, Lin;Zheng, Lin;Ye, Fei;Gui, An-Hui;Wang, Sheng-Peng;Wang, Xue-Ping;Teng, Jing;Xue, Jin-Jin;Gao, Shi-Wei;Zheng, Peng-Cheng;Xu, Yong-Quan;Yin, Peng
关键词：Green tea; Storage; Baking technology; Volatile components; Gas chromatography -olfactometry
-
Unraveling the chemosensory attributes of Chinese black teas from different regions using GC-IMS combined with sensory analysis
作者：Qiu, Tong;Zhai, Xiaoting;Dai, Qianying;Qiu, Tong;Zhai, Xiaoting;Dai, Qianying;Qiu, Tong;Zhai, Xiaoting;Dai, Qianying;Zheng, Pengcheng;Zhai, Xiaoting;Dai, Qianying
关键词：Black tea; Regionality; Gas chromatography -ion mobility spectrometry; Sensory profiles; Multivariate analysis
-
Digital Prediction of the Purchase Price of Fresh Tea Leaves of Enshi Yulu Based on Near-Infrared Spectroscopy Combined with Multivariate Analysis
作者：Wang, Shengpeng;Feng, Lin;Liu, Panpan;Gui, Anhui;Teng, Jing;Ye, Fei;Wang, Xueping;Xue, Jinjin;Gao, Shiwei;Zheng, Pengcheng;Wang, Shengpeng;Feng, Lin;Liu, Panpan;Gui, Anhui;Teng, Jing;Ye, Fei;Wang, Xueping;Xue, Jinjin;Gao, Shiwei;Zheng, Pengcheng
关键词：fresh tea leaves; price; near-infrared spectroscopy; synergy interval partial least squares; back propagation-artificial neural network; transfer function
-
Insights into the effects of fixation methods on the sensory quality of straight-shaped green tea and dynamic changes of key taste metabolites by widely targeted metabolomic analysis
作者：Xue, Jinjin;Liu, Panpan;Feng, Lin;Zheng, Lin;Gui, Anhui;Wang, Xueping;Wang, Shengpeng;Ye, Fei;Teng, Jing;Gao, Shiwei;Zheng, Pengcheng
关键词：Kokumi peptides; Bitter peptides; Flavonoids; Amino acids; Trans -catechins
-
Dynamic Changes in Non-Volatile Components during Steamed Green Tea Manufacturing Based on Widely Targeted Metabolomic Analysis
作者：Gui, Anhui;Feng, Zhihui;Yin, Junfeng;Gui, Anhui;Ni, Dejiang;Gui, Anhui;Gao, Shiwei;Zheng, Pengcheng;Liu, Panpan;Ye, Fei;Wang, Shengpeng;Xue, Jinjin;Xiang, Jun
关键词：Enshiyulu tea; green tea; non-volatile components; steaming; fixation; metabolomic
-
Dynamic changes in the aroma profile of Qingzhuan tea during its manufacture
作者：Liu, Panpan;Huang, Jianan;Liu, Zhonghua;Liu, Panpan;Huang, Jianan;Liu, Zhonghua;Liu, Panpan;Zheng, Pengcheng;Feng, Lin;Gong, Ziming;Zheng, Lin;Gao, Shiwei;Wang, Xueping;Ye, Fei
关键词：Qingzhuan tea; Pile fermentation; Volatile component; Gas chromatography -olfactometry; Odor-activity value
-
Profiling of dynamic changes in non-volatile metabolites of shaken black tea during the manufacturing process using targeted and non-targeted metabolomics analysis
作者：Xue, Jinjin;Wang, Weiwei;Zhang, Jianyong;Wang, Wei;Le, Ting;Yin, Junfeng;Jiang, Heyuan;Xue, Jinjin;Ni, Dejiang;Liu, Panpan;Guo, Guiyi
关键词：Shaken black tea; Non-targeted metabolomics; Dipeptides; Amino acids; Metabolic pathways
