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Fungal community composition and function in different Chinese post-fermented teas.
Pu Cui1,2,3, Jia Li1,2,3, Ting Yao1,2,3
1The Rural Revitalization Collaborative Technical Service Center of Anhui Province, Huangshan University, Huangshan, Anhui, China.
Scientific Reports
|March 13, 2025
Summary
This study reveals distinct fungal communities and volatile compounds in Chinese post-fermented teas. Understanding these microbial profiles, particularly dominant fungi like Aspergillus, can guide improved fermentation and aroma development in teas.
Area of Science:
- Microbiology
- Food Science
- Mycology
Background:
- Chinese post-fermented teas rely on microbial fermentation for unique flavors.
- Fungi play a crucial role in the sensory characteristics of these teas.
Purpose of the Study:
- To compare fungal community structure and volatile components across six types of Chinese post-fermented teas.
- To identify dominant fungal genera and their impact on tea aroma.
Main Methods:
- Illumina HiSeq sequencing of fungal ITS rDNA for community analysis.
- Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) for volatile compound analysis.
- Measurement of physicochemical properties (pH, moisture, nitrogen, C:N ratio, sulfur).
Main Results:
- Ascomycota was the dominant phylum (>90%) across all samples.
- Significant differences in fungal genera were observed; Aspergillus dominated Fuzhuan, Qingzhuan, Tianjian, and Liupao teas.
- Debaryomyces and Blastobotrys were dominant in raw and ripened Pu-erh teas, respectively.
- Fungal gene functions were primarily related to metabolism.
- Distinct volatile component profiles were identified among the six tea types.
Conclusions:
- This is the first comparative study of fungal communities and volatile profiles in typical Chinese post-fermented teas.
- Results provide insights for optimizing fermentation strategies and understanding fungal influence on tea aroma.
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