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August 25, 2023Journal of Food ScienceOpen Access

Isolation, identification, and community diversity of microorganisms during tank fermentation of Liupao tea

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Authors

JLJunyao LongLYLian YuLHLi Huang

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Overview

Microbiological profiling reveals distinct bacterial and fungal community shifts during Liupao tea tank fermentation, highlighting candidate strains for improved dark tea processing.

Key Points

  • To characterize the succession, diversity, functional capacity, and culturable species of microbial communities throughout the stages of Liupao tea tank fermentation.
  • Evaluated bacterial and fungal community composition across multiple tank fermentation stages using high-throughput sequencing.
  • Predicted functional metabolic gene profiles using PICRUSt analysis.
  • Isolated and identified culturable bacterial and fungal strains across fermentation stages using pure culture techniques.
  • High-throughput sequencing showed Sphingomonas, Aquabacterium, Pelomonas, Acinetobacter, Blastobotrys, Aspergillus, Debaryomyces, and Aureobasidium as predominant genera, differing distinctly from traditional pile fermentation.
  • PICRUSt functional prediction indicated that enriched functional genes were primarily associated with the metabolism of carbohydrates, amino acids, cofactors, vitamins, and secondary metabolites.
  • Pure culturing isolated 283 strains spanning 20 bacterial genera (29 species) and 11 fungal genera (18 species), identifying candidate beneficial fermenters including Sphingomonas olei and Aspergillus luchuensis.

Cite This Study

Long et al. (2023) studied this question.

synapsesocial.com/papers/6aa7a0aee16cd7d0b1050e75https://doi.org/10.1111/1750-3841.16748
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