Isolation, Identification, and Community Diversity of Microorganisms During Tank Fermentation of Liupao Tea

Long, Junyao; Yu, Lian; Huang, Li; Xia, Ning; Teng, Jianwen; Wei, Baoyao

doi:10.2139/ssrn.4325900

Cited by 1 publication

(2 citation statements)

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“…Therefore, it can be concluded that the core microorganisms Sphingomonas , Aspergillus , and seven other microorganisms were unique and important microorganisms in the LBT pile fermentation. Their strains were isolated in the LBT fermentation process; for example, Sphingomonas echinoides , Acinetobacter baumannii , Staphylococcus gallinarum , Staphylococcus warneri , Staphylococcus arlettae , Staphylococcus capitis , Staphylococcus hominis , Blastobotrys adeninivorans , Aspergillus fumigatus , Aspergillus sydowii , Aspergillus flavus , Aspergillus tubingensis , and Aspergillus niger 15,16 …”

Section: Resultsmentioning

confidence: 99%

“…Their strains were isolated in the LBT fermentation process; for example, Sphingomonas echinoides, Acinetobacter baumannii, Staphylococcus gallinarum, Staphylococcus warneri, Staphylococcus arlettae, Staphylococcus capitis, Staphylococcus hominis, Blastobotrys adeninivorans, Aspergillus fumigatus, Aspergillus sydowii, Aspergillus flavus, Aspergillus tubingensis, and Aspergillus niger. 15,16 Sphingomonas belongs to the ⊍-4 subphylum of Proteobacteria, catalase-positive bacteria. It was also found in FBT 4 during the fermentation stage and can produce a yellow pigment and sphingan (an extracellular carbohydrate polymer).…”

Section: Core Microorganismsmentioning

confidence: 99%

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Deciphering the underlying core microorganisms and the marker compounds of Liupao tea during the pile‐fermentation process

Pan,

Wang,

Teng

et al. 2023

J Sci Food Agric

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BACKGROUNDPile fermentation is one of the key steps in developing the Liupao tea (LBT) quality and unique characteristics. The complex biochemical profile of LBT results from microorganisms present during the pile‐fermentation process. However, the critical underlying microorganisms and the marker compounds still need to be determined.RESULTSStaphylococcus, Brevibacterium, Kocuria, Aspergillus, and Blastobotrys were the common dominant microorganisms at the end of the pile fermentation of LBT. Staphylococcus, Aspergillus, Blastobotrys, and nine other genera carried by raw tea are the core microorganisms in the LBT during pile fermentation. A total of 29 critical compounds contributed to the metabolic changes caused by the processing of LBT. Of these, gallic acid, adenine, hypoxanthine, uridine, betaine, 3,4‐dihydroxybenzaldehyde, and α‐linolenic acid could be characterized as potential marker compounds. Correlation analysis showed that the core microorganisms, including Sphingomonas, Staphylococcus, Kocuria, Aureobasidium, Blastobotrys, Debaryomyce, and Trichomonascus, were closely related to major chemical components and differential compounds. Moreover, the mutually promoting Staphylococcus, Kocuria, Blastobotrys, and Trichomonascus were correlated with the enrichment of marker compounds. Integrated molecular networking and metabolic pathways revealed relevant compounds and enzymes that possibly affect the enrichment of marker compounds.CONCLUSIONThis study analyzed the LBT fermentation samples by omics analysis to reveal the stable microbial community structure, critical microorganisms, and markers compounds affecting the quality of LBT, which contributes to a better understanding of pile fermentation of LBT and the fermentation theory of dark tea. © 2023 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Section: Core Microorganismsmentioning

confidence: 99%