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Correlation analysis between key volatile compounds and core functional bacterial community during Sichuan black tea

Si-Yu Liao1, Shuang Yang1, Bin-Lin Li1

  • 1College of Horticulture, Tea Refining and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.

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Microbial communities in black tea processing influence aroma compounds. Specific bacteria like Pedobacter and Sphingomonas contribute key enzymes for flavor development in Sichuan black tea.

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Area of Science:

  • Food Microbiology
  • Biochemistry
  • Tea Science

Background:

  • Microorganisms play a role in black tea processing, but their impact on aroma is not fully understood.
  • Key volatile compounds (KVCs) contribute to the characteristic aroma of black tea.

Purpose of the Study:

  • To identify key volatile compounds (KVCs) in Sichuan black tea (SBT).
  • To investigate the dominant bacterial genera during SBT processing.
  • To elucidate the role of specific bacteria and their enzymes in SBT aroma formation.

Main Methods:

  • Identification of 132 KVCs in SBT, including linalool and p-cymene.
  • Analysis of bacterial communities using principal components analysis (PCoA) and analysis of similarities (Anoism).
  • Enzyme analysis focusing on amino acid conversion and glycoside hydrolysis.

Main Results:

  • Linalool and p-cymene were identified as key contributors to SBT's citrus-like and sweet aroma.
  • Methylobacterium-Methylorubrum, Allorhizobium-Neorhizobium-Pararhizobium-Rhizobium, Pedobacter, Acidovorax, and Sphingomonas were dominant bacterial genera.
  • Pedobacter and Sphingomonas were identified as core bacteria influencing aroma through enzyme secretion.

Conclusions:

  • Bacterial communities undergo subtle shifts during SBT processing.
  • Specific enzymes secreted by Pedobacter and Sphingomonas, such as kynureninase and aminotransferase, are crucial for aroma development.
  • This study provides insights into the microbial mechanisms underlying black tea aroma formation.