Changes of fungal community and non-volatile metabolites during pile-fermentation of dark green tea

Zhou, Tianjun; He, Chang; Li, Yuchuan; Yu, Zhi; Chen, Yuqiong; Wang, Yaomin; Ni, Dejiang

doi:10.1016/j.foodres.2021.110472

Cited by 47 publications

(47 citation statements)

References 37 publications

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“…10 was significantly higher than the other varieties in the soluble sugar content. Aqueous extract was reported to affect the thickness and thinness of tea taste, whose content is significantly correlated with aroma and brew color ( Hu et al, 2021 ). In this experiment, Echa 10 was relatively high in the aqueous extract value of dry tea.…”

Section: Resultsmentioning

confidence: 99%

Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea

Wei

et al. 2022

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea

Wei

et al. 2022

Food Chemistry: X

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“…Subsequently, hydrothermal reactions played a dominant role in the pan-firing stage under the conditions of high temperature and moisture [ 12 , 19 ]. During this stage, the concentrations of TF were reduced through flavonoid glycoside hydrolysis ( Figure 2 A) [ 12 ], while those of SS and FAA increased via the hydrolysis of cellulose and protein, respectively ( Figure 2 C,D) [ 20 ].…”

Section: Resultsmentioning

confidence: 99%

“…However, the concentration of theanine and FAA significantly increased in pan-firing before dramatically dropping again in roasting ( Figure 2 D,G). The increases in FAA and theanine in pan-firing may be due to the hydrolysis of protein and theanine glycosides, respectively [ 17 , 20 ]. Prolonged heat in roasting promotes Maillard reactions between amino acids and reduced sugars, which reduces the concentrations of FAA and theanine [ 15 ].…”

Section: Resultsmentioning

confidence: 99%

“…Caffeine, as one of the most important alkaloids in tea, remained stable during rotation and pan-firing ( Figure 2 F). Then, with prolonged exposure to high temperatures in roasting, caffeine appeared to be released from complexes to produce an 11.86% increase in the concentration of caffeine in CT compared with RT ( Figure 2 F) [ 13 , 20 ].…”

Section: Resultsmentioning

confidence: 99%

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Directed Accumulation of Nitrogen Metabolites through Processing Endows Wuyi Rock Tea with Singular Qualities

et al. 2022

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The execution of specific processing protocols endows Wuyi rock tea with distinctive qualities produced through signature metabolic processes. In this work, tea leaves were collected before and after each of three processing stages for both targeted and untargeted metabolomic analysis. Metabolic profiles of processing stages through each processing stage of rotation, pan-firing and roasting were studied. Overall, 614 metabolites were significantly altered, predominantly through nitrogen- enriching (N) pathways. Roasting led to the enrichment of 342 N metabolites, including 34 lipids, 17 organic acids, 32 alkaloids and 25 amino acids, as well as secondary derivatives beneficial for tea quality. This distinctive shift towards enrichment of N metabolites strongly supports concluding that this directed accumulation of N metabolites is how each of the three processing stages endows Wuyi rock tea with singular quality.

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“…Stacking fermentation is also known as piling or composting and is a common method of microbial enrichment and fermentation. Stacking is widely used in composting, sewage treatment, environmental engineering, food fermentation, and other fields [1,2]. The goal of stacking fermentation is to increase the biomass of microorganisms under hightemperature and high-humidity conditions, which can enrich microorganisms.…”

Section: Introductionmentioning

confidence: 99%

Microbial Diversity and Metabolites Dynamic of Light-Flavor Baijiu with Stacking Process

Fan

Huang

et al. 2022

Fermentation

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Stacking is a widely used method of microbial enrichment in the field of fermentation and is traditionally used to promote flavor in Chinese sauce-flavor Baijiu; however, its precise mechanism is unknown. This study assessed the fermentation process of light-flavor Baijiu with the simplest microbial source. After comparing differences in the microbial composition of different kinds of Daqu, a high-temperature Daqu with a microbial composition that significantly differs from light-flavor Daqu was selected for stacking. The physical and chemical indicators, microbial community composition, and metabolite profiles during the fermentation process were tracked, and the total ester content in Baiju was significantly higher with stacking than Baijiu without stacking. The dominant bacteria during stacking fermentation were Bacillus and Enterococcus, while Lactobacillus was the dominant bacteria during middle and late fermentation periods. Low levels of Lactobacillus and Pichia in Daqu were screened and enriched during the stacking process, while the glucose and acetate content significantly increased. Flavor compounds such as esters and acids were positively correlated with dominant genera such as Lactobacillus, Bacillus, and Pichia. Stacking provides microorganisms for environmental screening, which regulates the microbial community structure and produces various metabolites and precursors of flavor substances to fully saccharify and promote the production of flavor substances. Stacking during the production of light-flavor Baijiu can help regulate the fermentation process and improve Baijiu quality.

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Changes of fungal community and non-volatile metabolites during pile-fermentation of dark green tea

Cited by 47 publications

References 37 publications

Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea

Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea

Directed Accumulation of Nitrogen Metabolites through Processing Endows Wuyi Rock Tea with Singular Qualities

Microbial Diversity and Metabolites Dynamic of Light-Flavor Baijiu with Stacking Process

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