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September 8, 2026FoodsOpen Access

Microbial Succession, Functional Dynamics, and Their Relationship with Quality Formation During Ripened Pu-Erh Tea Fermentation

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Authors

XCXinya ChenTWTianyu WuXWXinghua Wang

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Overview

Physicochemical and genomic analysis reveals microbial succession and flavor dynamics in fermenting Pu-erh tea, highlighting mechanisms for quality optimization.

Key Points

  • Investigate microbial succession, metabolic functional dynamics, and their relationship with flavor compound formation during ripened Pu-erh tea fermentation.
  • Conducted physicochemical analyses across fermentation stages to measure water extracts, tea polyphenols, free amino acids, soluble sugars, catechins, flavonoids, and tea pigments.
  • Utilized amplicon sequencing alongside co-occurrence network analysis to assess bacterial and fungal diversity, dynamics, and community interactions.
  • Performed functional prediction modeling to examine stage-specific microbial metabolism and correlated community structures with flavor compounds.
  • Fermentation significantly reduced water extracts, tea polyphenols, free amino acids, soluble sugars, and most catechins (p < 0.05), accompanied by a significant accumulation of flavonoids and tea pigments.
  • Pantoea and Bacillus dominated bacterial communities at early and late stages (maximum relative abundances of 97.89% and 63.66%, respectively), while Aspergillus (98.34%) and Thermomyces (62.59%) dominated fungal communities.
  • Microbial co-occurrence networks displayed predominantly cooperative interactions with decreasing complexity, while mid-to-late stage upregulation of amino acid and carbohydrate metabolism directly correlated with distinct flavor profiles.

Cite This Study

Chen et al. (2026) studied this question.

synapsesocial.com/papers/6aa0091858e84d0ff5b47bdahttps://doi.org/10.3390/foods15173162
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