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Fungal community succession and major components change during manufacturing process of Fu brick tea
- Source :
- Scientific Reports, Vol 7, Iss 1, Pp 1-9 (2017), Scientific Reports
- Publication Year :
- 2017
- Publisher :
- Springer Science and Business Media LLC, 2017.
-
Abstract
- Fu brick tea is a unique post-fermented tea product which is fermented with microorganism during the manufacturing process. Metabolic analysis showed that most metabolites content were decreased during the manufacturing process of Fu brick tea, except GA (gallic acid). Illumina MiSeq sequencing of ITS gene amplicons was applied to analyze the fungal community succession. The genera Aspergillus, Cyberlindnera and Candida were predominant at the early stage of manufacturing process (from “primary dark tea” to “fermentation for 3 days”), but after the stage of “fermentation for 3 days” only Aspergillus was still dominated, and maintain a relatively constant until to the end of manufacturing process. The effects of metabolites on the structure of the fungal community were analyzed by redundancy analysis (RDA) and variation partitioning analysis (VPA). The results indicated that GCG (gallocatechin gallate), EGCG (epigallocatechin gallate) and GA as well as the interactions among them were the most probably ones to influence, or be influenced by the fungal communities during the fermentation process of Fu brick tea. This study revealed fungal succession, metabolite changes and their relationships, provided new insights into the mechanisms for manufacturing process of Fu brick tea.
- Subjects :
- 0106 biological sciences
0301 basic medicine
Science
Metabolite
Microorganism
Agrochola circellaris
Epigallocatechin gallate
01 natural sciences
Catechin
Article
03 medical and health sciences
chemistry.chemical_compound
Gallic Acid
010608 biotechnology
Food Industry
Metabolomics
Gallocatechin gallate
Food science
Gallic acid
DNA, Fungal
Aspergillus
Multidisciplinary
Tea
biology
business.industry
Fungi
High-Throughput Nucleotide Sequencing
food and beverages
Sequence Analysis, DNA
biology.organism_classification
Biotechnology
030104 developmental biology
chemistry
Fermentation
Medicine
business
Subjects
Details
- ISSN :
- 20452322
- Volume :
- 7
- Database :
- OpenAIRE
- Journal :
- Scientific Reports
- Accession number :
- edsair.doi.dedup.....f10cb0a30637807d2826a5651d597290