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August 15, 2025MicroorganismsOpen Access

Integrated Microbiome–Metabolome Analysis and Functional Strain Validation Reveal Key Biochemical Transformations During Pu-erh Tea Pile Fermentation

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Authors

MHMengkai HuHZHuimin ZhangLHLianyi Han

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Overview

Integrated analysis identifies fermentative roles of microbial communities and suggests implications for tea flavor enhancement.

Key Points

  • Fermentation stages significantly alter the metabolite profile, enhancing flavor and health benefits.
  • Analysis detected 347 metabolites, with 56 showing significant variation related to caffeine and fatty acid metabolism.
  • Observational study across 15 fermentation time points highlights distinct metabolic patterns driven by microbial activity.
  • Findings highlight the need for optimizing bacterial and fungal strains in Pu-erh tea processing for improved quality.

Cite This Study

Hu et al. (2025) studied this question.

synapsesocial.com/papers/68a365740a429f797332bb61https://doi.org/10.3390/microorganisms13081857
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