Microbial species, metabolites, and natural safety control strategies for harmful factors during the fermentation process of Fu brick tea

Abstract

Fu Brick tea (FBT), a unique variety of dark tea, is renowned for its distinctive characteristics and potential health benefits. Numerous studies have established that microorganisms and metabolites significantly influence the quality and safety of FBT. Unscientific production or storage practices can lead to contamination by harmful microorganisms and mycotoxins, posing serious threats to its quality and safety. This review aims to identify beneficial microorganisms and their metabolites in FBT, assess the associated with harmful microorganisms and mycotoxins, and examine the biodegradation mechanisms of these harmful entities. Additionally, this article discusses the effective ingredients of FBT, including tea polyphenols and their oxidation products, tea polysaccharides, amino acids, and other active ingredients, and explores how these components mitigate the effects of harmful microorganisms and mycotoxins. The review further underscores the importance of microbial diversity during fermentation, which significantly influences FBT's quality. It highlights the need for future research to develop strategies that prevent contamination, harness the power of beneficial microorganisms, and explore the degradation of harmful contaminants. Additionally, it calls for an in-depth investigation into the health-promoting mechanisms of FBT's active ingredients and the potential of microbiome engineering to optimize FBT's fermentation process. This review not only consolidates the current understanding of FBT's safety and quality but also charts a course for future research aimed at enhancing FBT's safety through innovative approaches and a deeper understanding of its microbiological intricacies.