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Abstract
Bacteria and fungi present during pile-fermentation of Sichuan dark tea play a key role in the development of its aesthetic properties, such as color, taste, and fragrance. In our previous study, high-throughput sequencing of dark tea during fermentation revealed Aspergillus was abundant, but scarce knowledge is available about bacterial communities during pile-fermentation. In this study, we rigorously explored bacterial diversity in Sichuan dark tea at each specific stage of piling. Analysis of cluster data revealed 2,948 operational taxonomic units, which were divided into 42 phyla, 98 classes, 247 orders, 461 families, 1,052 genera, and 1,888 species. Certain members of the family Enterobacteriaceae were dominant at early stages of fermentation YC, W1, and W2; Pseudomonas at middle stage W3; and the highest bacterial diversity was observed at the final quality-determining stage W4. Noticeably, probiotics, such as Bacillus, Lactobacillus, Bifidobacterium, and Saccharopolyspora were also significantly higher at the quality-determining stage W4. Our findings might help in precise bacterial inoculation for probiotic food production by increasing the health benefits of Sichuan dark tea. This research also falls under the umbrella of the “Establish Good Health and Well-Being” Sustainable Development Goals of the United Nations Organization.
Highlights
Tea can be considered a medicinal plant with a lot of health benefits, and it is consumed as a beverage across the world
In order to conduct this research, samples of Sichuan dark tea were provided by the Sichuan Tea Industry Group Co., Ltd., and these were prepared from fresh leaves of tea plants collected in summer and autumn
We analyzed the diverse bacterial communities found in Sichuan dark tea at five different stages during the fermentation process by large-scale sequencing-based analysis of 16S rRNA gene sequences
Summary
Tea can be considered a medicinal plant with a lot of health benefits, and it is consumed as a beverage across the world. China is the origin of the tea plant (Camellia sinensis) and has great importance in Chinese culture. Dried green tea leaves are the raw material that is processed to make dark tea via microbial fermentation and solid-state fermentation (SSF). Growth of microbes, such as bacteria and fungi, is a key step in the biosynthesis of dark tea during the wet piling technique, which determines the aesthetic value of dark tea, such as stale or mellow taste and reddish brown wine (Li et al, 2017)
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