Microbial Community Analysis in Sichuan South-road Dark Tea Piled Center at Pile-Fermentation Metaphase and Insight Into Organoleptic Quality Development Mediated by Aspergillus niger M10
Microbes are critical in the Sichuan South-road Dark Tea (SSDT) organoleptic quality development during pile-fermentation. Piled tea center at fermenting metaphase is crucial for the conversion of its quality components. In this study, we investigated the microbial community of piled SSDT center bel...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-06-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2022.930477/full |
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| author | Yao Zou Yao Zou Ying Zhang Ying Zhang Yun Tian Minqiang Liu Minqiang Liu Yue Yuan Yue Yuan Yuqing Lai Yuqing Lai Xuyi Liu Xuyi Liu Wei Xu Wei Xu Liqiang Tan Liqiang Tan Qian Tang Qian Tang Pinwu Li Pinwu Li Jingyi Xu Jingyi Xu |
| author_facet | Yao Zou Yao Zou Ying Zhang Ying Zhang Yun Tian Minqiang Liu Minqiang Liu Yue Yuan Yue Yuan Yuqing Lai Yuqing Lai Xuyi Liu Xuyi Liu Wei Xu Wei Xu Liqiang Tan Liqiang Tan Qian Tang Qian Tang Pinwu Li Pinwu Li Jingyi Xu Jingyi Xu |
| author_sort | Yao Zou |
| collection | DOAJ |
| description | Microbes are critical in the Sichuan South-road Dark Tea (SSDT) organoleptic quality development during pile-fermentation. Piled tea center at fermenting metaphase is crucial for the conversion of its quality components. In this study, we investigated the microbial community of piled SSDT center below the stacked tea surface of 15 cm (SSDTB), 50 cm (SSDTX), and 85 cm (SSDTH) on the second turning time of pile-fermentation, respectively. Results showed that SSDTH and SSDTB had a higher similarity in the microbial community. Pantoea (36.8%), Klebsiella (67.7%), and Aspergillus (35.3%) were the most abundant in SSDTH, SSDTB, and SSDTX, respectively. We found 895 species were common among all samples, but 86, 293, and 36 species were unique to SSDTB, SSDTX, and SSDTH, respectively. Aspergillus niger showed high co-occurrence and was positively correlated with numerous microbes in SSDT samples, and Aspergillus niger M10 isolated from SSDTX was excellent at enhancing soluble sugar (SS), amino acids (AAs), theaflavin (TF), and thearubigins (TR) contents, while decreasing catechin (Cat), tea polyphenols (TPs)/AA, Caf/SS, Cat/SS, TPs/SS, and (TPs + Caf)/SS levels in AM10 post-fermentation, as compared with the control. Moreover, it also produced a noticeable difference in the CIELab parameters in dried, liquor, and infused tea colors between AM10 and control during fermentation. When it was further inoculated on differential mediums, we detected glycoside hydrolases, namely, β-glucosidase, mannosidase, pectinase, cellulase, amylase, and α-galactosidase being secreted by Aspergillus niger M10. Taken together, SSDXT presented a more unique microbial community. Aspergillus niger M10 probably improved the sweet and mellow taste, and the yellow brightness and red color of SSDT during fermentation. It also provided new insights into the microbial profile and organoleptic quality development mechanism of SSDT during pile-fermentation. |
| first_indexed | 2024-12-12T06:47:52Z |
| format | Article |
| id | doaj.art-cb0a960e179a498a989a2de5ea61536c |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-12-12T06:47:52Z |
| publishDate | 2022-06-01 |
| publisher | Frontiers Media S.A. |
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| series | Frontiers in Microbiology |
| spelling | doaj.art-cb0a960e179a498a989a2de5ea61536c2022-12-22T00:34:07ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2022-06-011310.3389/fmicb.2022.930477930477Microbial Community Analysis in Sichuan South-road Dark Tea Piled Center at Pile-Fermentation Metaphase and Insight Into Organoleptic Quality Development Mediated by Aspergillus niger M10Yao Zou0Yao Zou1Ying Zhang2Ying Zhang3Yun Tian4Minqiang Liu5Minqiang Liu6Yue Yuan7Yue Yuan8Yuqing Lai9Yuqing Lai10Xuyi Liu11Xuyi Liu12Wei Xu13Wei Xu14Liqiang Tan15Liqiang Tan16Qian Tang17Qian Tang18Pinwu Li19Pinwu Li20Jingyi Xu21Jingyi Xu22Department of Tea Science, College of Horticulture, Sichuan Agricultural University, Chengdu, ChinaTea Refining and Innovation Key Laboratory of Sichuan Province, Chengdu, ChinaDepartment of Tea Science, College of Horticulture, Sichuan Agricultural University, Chengdu, ChinaTea Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing, ChinaDepartment of Tea Science, College of Horticulture, Sichuan Agricultural University, Chengdu, ChinaDepartment of Tea Science, College of Horticulture, Sichuan Agricultural University, Chengdu, ChinaTea Refining and Innovation Key Laboratory of Sichuan Province, Chengdu, ChinaDepartment of Tea Science, College of Horticulture, Sichuan Agricultural University, Chengdu, ChinaTea Refining and Innovation Key Laboratory of Sichuan Province, Chengdu, ChinaDepartment of Tea Science, College of Horticulture, Sichuan Agricultural University, Chengdu, ChinaTea Refining and Innovation Key Laboratory of Sichuan Province, Chengdu, ChinaDepartment of Tea Science, College of Horticulture, Sichuan Agricultural University, Chengdu, ChinaTea Refining and Innovation Key Laboratory of Sichuan Province, Chengdu, ChinaDepartment of Tea Science, College of Horticulture, Sichuan Agricultural University, Chengdu, ChinaTea Refining and Innovation Key Laboratory of Sichuan Province, Chengdu, ChinaDepartment of Tea Science, College of Horticulture, Sichuan Agricultural University, Chengdu, ChinaTea Refining and Innovation Key Laboratory of Sichuan Province, Chengdu, ChinaDepartment of Tea Science, College of Horticulture, Sichuan Agricultural University, Chengdu, ChinaTea Refining and Innovation Key Laboratory of Sichuan Province, Chengdu, ChinaDepartment of Tea Science, College of Horticulture, Sichuan Agricultural University, Chengdu, ChinaTea Refining and Innovation Key Laboratory of Sichuan Province, Chengdu, ChinaDepartment of Tea Science, College of Horticulture, Sichuan Agricultural University, Chengdu, ChinaTea Refining and Innovation Key Laboratory of Sichuan Province, Chengdu, ChinaMicrobes are critical in the Sichuan South-road Dark Tea (SSDT) organoleptic quality development during pile-fermentation. Piled tea center at fermenting metaphase is crucial for the conversion of its quality components. In this study, we investigated the microbial community of piled SSDT center below the stacked tea surface of 15 cm (SSDTB), 50 cm (SSDTX), and 85 cm (SSDTH) on the second turning time of pile-fermentation, respectively. Results showed that SSDTH and SSDTB had a higher similarity in the microbial community. Pantoea (36.8%), Klebsiella (67.7%), and Aspergillus (35.3%) were the most abundant in SSDTH, SSDTB, and SSDTX, respectively. We found 895 species were common among all samples, but 86, 293, and 36 species were unique to SSDTB, SSDTX, and SSDTH, respectively. Aspergillus niger showed high co-occurrence and was positively correlated with numerous microbes in SSDT samples, and Aspergillus niger M10 isolated from SSDTX was excellent at enhancing soluble sugar (SS), amino acids (AAs), theaflavin (TF), and thearubigins (TR) contents, while decreasing catechin (Cat), tea polyphenols (TPs)/AA, Caf/SS, Cat/SS, TPs/SS, and (TPs + Caf)/SS levels in AM10 post-fermentation, as compared with the control. Moreover, it also produced a noticeable difference in the CIELab parameters in dried, liquor, and infused tea colors between AM10 and control during fermentation. When it was further inoculated on differential mediums, we detected glycoside hydrolases, namely, β-glucosidase, mannosidase, pectinase, cellulase, amylase, and α-galactosidase being secreted by Aspergillus niger M10. Taken together, SSDXT presented a more unique microbial community. Aspergillus niger M10 probably improved the sweet and mellow taste, and the yellow brightness and red color of SSDT during fermentation. It also provided new insights into the microbial profile and organoleptic quality development mechanism of SSDT during pile-fermentation.https://www.frontiersin.org/articles/10.3389/fmicb.2022.930477/fullmicrobial communitySichuan South-road Dark Teaorganoleptic qualityAspergillus nigerpile-fermentation |
| spellingShingle | Yao Zou Yao Zou Ying Zhang Ying Zhang Yun Tian Minqiang Liu Minqiang Liu Yue Yuan Yue Yuan Yuqing Lai Yuqing Lai Xuyi Liu Xuyi Liu Wei Xu Wei Xu Liqiang Tan Liqiang Tan Qian Tang Qian Tang Pinwu Li Pinwu Li Jingyi Xu Jingyi Xu Microbial Community Analysis in Sichuan South-road Dark Tea Piled Center at Pile-Fermentation Metaphase and Insight Into Organoleptic Quality Development Mediated by Aspergillus niger M10 Frontiers in Microbiology microbial community Sichuan South-road Dark Tea organoleptic quality Aspergillus niger pile-fermentation |
| title | Microbial Community Analysis in Sichuan South-road Dark Tea Piled Center at Pile-Fermentation Metaphase and Insight Into Organoleptic Quality Development Mediated by Aspergillus niger M10 |
| title_full | Microbial Community Analysis in Sichuan South-road Dark Tea Piled Center at Pile-Fermentation Metaphase and Insight Into Organoleptic Quality Development Mediated by Aspergillus niger M10 |
| title_fullStr | Microbial Community Analysis in Sichuan South-road Dark Tea Piled Center at Pile-Fermentation Metaphase and Insight Into Organoleptic Quality Development Mediated by Aspergillus niger M10 |
| title_full_unstemmed | Microbial Community Analysis in Sichuan South-road Dark Tea Piled Center at Pile-Fermentation Metaphase and Insight Into Organoleptic Quality Development Mediated by Aspergillus niger M10 |
| title_short | Microbial Community Analysis in Sichuan South-road Dark Tea Piled Center at Pile-Fermentation Metaphase and Insight Into Organoleptic Quality Development Mediated by Aspergillus niger M10 |
| title_sort | microbial community analysis in sichuan south road dark tea piled center at pile fermentation metaphase and insight into organoleptic quality development mediated by aspergillus niger m10 |
| topic | microbial community Sichuan South-road Dark Tea organoleptic quality Aspergillus niger pile-fermentation |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2022.930477/full |
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