Microbial community succession in the fermentation of Qingzhuan tea at various temperatures and their correlations with the quality formation

Wu, Shuang; Wang, Wenfeng; Zhu, Wen; Xu, Wencan; Sui, Mengyuan; Jiang, Guangxian; Xiao, Jingyi; Ning, Yaoyao; Ma, Cunqiang; Fang, Xin; Wang, Yueyue; Huang, Youyi; Lei, Gaixiang

doi:10.1016/j.ijfoodmicro.2022.109937

Cited by 14 publications

(8 citation statements)

References 26 publications

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“…Flavonoids and their glycosides are important compounds in QZT. As demonstrated in Figure 5, Feng et al 44 isolated a variety of flavonoids and their glycosides during the fermentation of QZT, including kaempferol-3-rhamnoside (31), apigenin (32), kaempferol (33), morin (34), malvidin (35), apigenin-7glucuronide (36), quercetin (37), rutin (38), quercitrin (39), myricetin (40), eriodictyol (41), quercetin-3-O-glucoside (42), kaempferol-3-rungioside (43), cyanidin (44), herbacetin (45), delphinidin (46), kaempferitrin (47), luteolin (48), vicenin II (49), tiliroside (50), kaempferide-3-glucuronide (51), naringenin (52), and procyanidin B2 (53). In addition, Cheng et al also discovered a series of related compounds, including quercetin-3-galactoside (54), teasperol (55), procyanidin B2 (56), chafuroside B (57), 20 procyanidin B2-3′-gallate (58), procyanidin B2-3,3′-DL-gallate (59), procyanidin B3 (60), and quercetin-3-gal-rutinoside (61).…”

Section: Flavonoids and Theirmentioning

confidence: 99%

“…Microbial fermentation in QZT: (A) The function of microbial fermentation for chemical components and health benefits; (B) Distribution and difference of bacterial community structure in 18 collected tea samples at the phyla and genus levels, respectively; (C) Bacterial community structure in samples during QZT manufacturing; (D) Bacterial community structure in samples during QZT manufacturing; (E) Distribution of fungal community in genus level during the pile-fermentation process of QZT …”

Section: Microbial Communities In Qztmentioning

confidence: 99%

“…According to the previous studies, the main bacterial genera in the fermentation process of QZT include Klebsiella , Paenibacillus , Cohnella , and Pantoea . Thereinto, Klebsiella and Paenibacillus have better adaptability to temperature changes during fermentation, and Pantoea is more sensitive to temperature and is only suitable for growing at a lower temperature (37 °C) with relative abundances ranging from 5.38–42.06%. Bacillus is the dominant bacterial genus in the fermentation process of QZT, because Bacillus has strong stress resistance, and its spores can survive in extreme environments such as high temperature and pressure, strong acid and alkali, and at the same time produce cellulase, protease and other enzymes to form the unique flavor of QZT .…”

Section: Microbial Communities In Qztmentioning

confidence: 99%

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A Rising Star in Dark Teas: The Processing, Microorganisms, Chemicals, Bioactivities, and Safety of Qingzhuan Tea

Pang,

Wei,

Wei

et al. 2024

ACS Food Sci. Technol.

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Qingzhuan tea (QZT), as a kind of representative dark tea, is a daily necessity for people in the high-cold and high-fat diet areas of northwest China, having many health effects such as weight loss, lipid reduction, and antioxidant ability. The production of QZT has a history of more than 1000 years, which originated in Yangloudong, Chibi City, Hubei Province. QZT is typically produced by subjecting sun-dried raw green tea to various processes, including pile fermentation, drying, autoclave formation, and aging. Pile-fermentation, as the key step of processing QZT, will form abundant microorganisms to generate extracellular enzymes, which leads to a series of biochemical transformations in intrinsic chemicals. The unique sensory and nutritional properties of QZT are formed through dynamic changes of microorganisms. Meanwhile, there are still potential risks of food safety to be resolved in the processing of QZT. This paper reviews the history, manufacturing, microorganisms, chemical composition, health benefits, and safety of QZT. We first demonstrate the panorama of QZT and discuss the opportunities and challenges in the future. However, the understanding of QZT has not been integrated, and a more comprehensive study is requisite to reveal the association between consumption of QZT and human health and further illuminate the future of QZT-derived products.

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Section: Flavonoids and Theirmentioning

confidence: 99%

Section: Microbial Communities In Qztmentioning

confidence: 99%

Section: Microbial Communities In Qztmentioning

confidence: 99%

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A Rising Star in Dark Teas: The Processing, Microorganisms, Chemicals, Bioactivities, and Safety of Qingzhuan Tea

Pang,

Wei,

Wei

et al. 2024

ACS Food Sci. Technol.

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“…The bacterial genera ( e.g ., Bacillus , Lactococcus , and Klebsiella ) as well as fungal species ( e.g ., Aspergillus , Debaryomyces , and Eurotium ) have been identified as the major microbes involved in the production of dark teas (Du et al., 2022; Wang, Zhang et al., 2021). In addition, the microflora diversity and composition changed during pile fermentation due to the variations in temperature and humidity of tea heap (Wu et al., 2022; Zhao et al., 2013). In the early stages of pile fermentation, it is believed that fungal genera are the dominant microbes, while bacterial genera are the dominant microbes in the later stages (Li, Feng et al., 2018, 2017).…”

Section: Applications Of Metabolomics In Tea Studiesmentioning

confidence: 99%

Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives

Wen,

Zhu,

Han

et al. 2023

Comp Rev Food Sci Food Safe

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With the development of metabolomics analytical techniques, relevant studies have increased in recent decades. The procedures of metabolomics analysis mainly include sample preparation, data acquisition and pre‐processing, multivariate statistical analysis, as well as maker compounds’ identification. In the present review, we summarized the published articles of tea metabolomics regarding different analytical tools, such as mass spectrometry, nuclear magnetic resonance, ultraviolet–visible spectrometry, and Fourier transform infrared spectrometry. The metabolite variation of fresh tea leaves with different treatments, such as biotic/abiotic stress, horticultural measures, and nutritional supplies was reviewed. Furthermore, the changes of chemical composition of processed tea samples under different processing technologies were also profiled. Since the identification of critical or marker metabolites is a complicated task, we also discussed the procedure of metabolite identification to clarify the importance of omics data analysis. The present review provides a workflow diagram for tea metabolomics research and also the perspectives of related studies in the future.

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“…Moreover, the identification of appropriate microorganisms plays a vital role in the BF of dark tea. The examination of microbial community dynamics at different temperatures during the fermentation of dark tea has demonstrated that Aspergillus is the predominant fungal genus involved in the fermentation process, and its presence is closely associated with the development of key quality attributes in dark tea [19]. Notably, Aspergillus sp.…”

Section: Introductionmentioning

confidence: 99%

Interaction and Metabolic Function of Microbiota during Tibetan Tea Fermentation through Bioaugmentation with Aspergillus niger

et al. 2023

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Developing an effective method to achieve stability and improve the quality of Tibetan tea has scientific significance. Aspergillus niger K1 isolated and identified from Tibetan tea was inoculated in unsterilized or sterilized tea leaves to develop the bioaugmented fermentation (BF) and normal fermentation (NF) processes of Tibetan tea. The results showed that BF resulted in infusions with a deeper color, a stronger aroma, and a thicker taste compared to NF. The dominant bacterium in BF was Staphylococcus (23.76%), while the dominant fungus was Blastobotrys adeninivorans (50.95%). Moreover, 859 metabolites were identified, and the level of 90 differentially changed metabolites (DCMs) in BF increased significantly (VIP > 1, p < 0.05, FC > 2) compared to those in NF, while the level of 37 DCMs in BF decreased significantly (VIP > 1, p < 0.05, FC < 0.5). Correlation analysis demonstrated that A. niger significantly positively correlated with theabrownins, caffeine, and glutamylisoleucine (p < 0.05, |r| > 0.8). B. adeninivorans showed significant negative correlations with 1-(beta-D-ribofuranosyl)-1,4-dihydronicotinamide and 2-hydroxyacetaminophen sulfate (p < 0.05, |r| > 0.8). Consequently, the inoculation of A. niger for BF has the potential to alter the metabolites in tea through a synergistic interaction with other microorganisms, ultimately improving the sensory quality of Tibetan tea.

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Microbial community succession in the fermentation of Qingzhuan tea at various temperatures and their correlations with the quality formation

Cited by 14 publications

References 26 publications

A Rising Star in Dark Teas: The Processing, Microorganisms, Chemicals, Bioactivities, and Safety of Qingzhuan Tea

A Rising Star in Dark Teas: The Processing, Microorganisms, Chemicals, Bioactivities, and Safety of Qingzhuan Tea

Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives

Interaction and Metabolic Function of Microbiota during Tibetan Tea Fermentation through Bioaugmentation with Aspergillus niger

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