New insights into metabolomics profile generation in fermented tea: the relevance of bacteria and metabolites in Fuzhuan brick tea
| Autor: | Zi-Ning Wu, Wang Mengwen, Yu-Jiao Sun, Chu-Chu Zhang, Zheng Xue, Hu Song, Xia Fei |
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| Rok vydání: | 2021 |
| Předmět: |
Nutrition and Dietetics
biology Bacteria Tea Microorganism Lactococcus Fungi food and beverages High-Throughput Nucleotide Sequencing Carnobacterium biology.organism_classification Camellia sinensis Mass Spectrometry Metabolomics Enterococcus Fermented tea Fermentation Food science Agronomy and Crop Science Food Science Biotechnology Chromatography Liquid |
| Zdroj: | Journal of the science of food and agricultureREFERENCES. 102(1) |
| ISSN: | 1097-0010 |
| Popis: | BACKGROUND The contribution of bacteria to fermented tea is not clear and the associated research is relatively limited. To reveal the role of microorganisms in fermented tea processing, the microbial community and metabolites of Fuzhuan brick tea (FBT), a Chinese traditional fermented tea, were revealed via high-throughput sequencing and liquid chromatography-mass spectrometry (LC-MS). RESULTS In FBT, bacterial communities had a higher abundance and diversity, Lactococcus and Bacillus were the main bacteria, and Eurotium was the predominant fungus. The predictive metabolic function indicated the pathways of cellular growth, environmental information, genetics and material metabolism of bacterial communities were abundant, whereas the fungal community predictive metabolic function was almost saprotroph. Using LC-MS, 1143 and 536 metabolites were defined in positive and negative ion mode, respectively. There were essential correlations between bacterial populations and metabolites, such that Bacillus was correlated significantly with 44 metabolites (P |
| Databáze: | OpenAIRE |
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