Fungal community succession and major components change during manufacturing process of Fu brick tea
Fungal community succession and major components change during manufacturing process of Fu brick tea
复制标题
茯砖茶加工过程中真菌群落演替及主要成分变化
DOI：
10.1038/s41598-017-07098-8
复制
发表时间：
2017-07-31
影响因子：
4.6
通讯作者：
Liu, Zhonghua
中科院分区：
文献类型：
--
作者：
Li, Qin;Huang, Jianan;Liu, Zhonghua
福砖茶是一种独特的后发酵茶产品，它是在制作过程中利用微生物发酵而成的。代谢分析结果表明，除没食子酸（GA）外，多数代谢物在加工过程中含量均有所下降。应用Illumina MiSeq ITS基因扩增子测序分析真菌群落演替。曲霉属、假丝酵母属和假丝酵母属在制作过程的早期阶段（从“初级黑茶”到“发酵3天”）占优势，但在“发酵3天”阶段之后，仅曲霉属仍占优势，并保持相对恒定，直到制作过程结束。利用冗余度分析（RDA）和变异分配分析（VPA）分析了代谢产物对真菌群落结构的影响。结果表明，没食子儿茶素没食子酸酯（GCG）、表没食子儿茶素没食子酸酯（EGCG）和赤霉素（GA）及其相互作用是最有可能影响或受府砖茶发酵过程中真菌群落影响的物质。本研究揭示了伏砖茶加工过程中真菌的演替、代谢产物的变化及其相互关系，为伏砖茶加工机理的研究提供了新的思路。
Fu brick tea is a unique post-fermented tea product which is fermented with microorganism during the manufacturing process. Metabolic analysis showed that most metabolites content were decreased during the manufacturing process of Fu brick tea, except GA (gallic acid). Illumina MiSeq sequencing of ITS gene amplicons was applied to analyze the fungal community succession. The genera Aspergillus, Cyberlindnera and Candida were predominant at the early stage of manufacturing process (from "primary dark tea" to "fermentation for 3 days"), but after the stage of "fermentation for 3 days" only Aspergillus was still dominated, and maintain a relatively constant until to the end of manufacturing process. The effects of metabolites on the structure of the fungal community were analyzed by redundancy analysis (RDA) and variation partitioning analysis (VPA). The results indicated that GCG (gallocatechin gallate), EGCG (epigallocatechin gallate) and GA as well as the interactions among them were the most probably ones to influence, or be influenced by the fungal communities during the fermentation process of Fu brick tea. This study revealed fungal succession, metabolite changes and their relationships, provided new insights into the mechanisms for manufacturing process of Fu brick tea.