关于黑茶发酵过程中微生物变化的趋势及其对质量的影响的研究
Changwei Liu1, Haiyan Lin1, Kuofei Wang1
1Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
Foods (Basel, Switzerland)
|May 27, 2023
概括
茶叶内植物显著影响黑茶的质量. 这项研究确定了发酵过程中占主导地位的细菌和真菌,揭示了它们在生物化学变化和风味化合物开发中的作用.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 生物化学 生化学
背景情况:
- 茶内植物在黑茶发酵中的作用及其对黑茶质量的影响尚不清楚.
- 微生物群落在茶叶发酵过程中复杂的生物化学转化中发挥着至关重要的作用.
研究的目的:
- 研究黑茶加工过程中微生物群体结构和功能的动态变化.
- 确定主导性微生物及其对黑茶生物化学成分和质量的影响.
主要方法:
- 采集和加工新鲜的茶叶 (Bixiangzao和明峰),制成黑茶.
- 新鲜叶子和黑茶的生物化学成分分析.
- 高通量16SrRNA测序用于微生物社区分析.
- 微生物群落的功能预测分析.
- 皮尔森的相关性分析将微生物丰富与生物化学成分联系起来.
主要成果:
- 在整个黑茶发酵过程中,细菌 (Chryseobacterium,Sphingomonas) 和菌 (Pleosporales) 占主导地位.
- 发酵显著增加了氨基酸,可溶糖和茶色素含量.
- 预测的功能分析显示,糖解酶,酸盐脱酶和三酸循环酶的升高.
- 相对细菌的丰度与茶叶中的多和儿茶素含量有正相关.
结论:
- 微生物群落,特别是特定的细菌和真菌,是黑茶发酵的关键驱动因素.
- 这些微生物有助于黑茶中可取的生物化学化合物和质量属性的发展.
- 了解这些功能性微生物为优化黑茶加工提供了洞察力,以提高质量.
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