Revealing the effects of Moringa oleifera Lam. leaves addition on Fuzhuan Brick Tea by metabolomic and microbiota analysis

Abstract

The addition of Moringa oleifera Lam. leaves to the raw material for the co-fermentation was a promising way for the novel uses of Moringa oleifera Lam. leaves and the future trend of the Fuzhuan Brick Tea (FBT) industry. However, the effects of the additions on the chemical components and microbial community of FBT as well as the suitable addition amount were still unknown. Based on the metabolomic and microbiota analysis of Fuzhuan Brick (Moringa oleifera Lam.) Tea (MFBT) with different addition amounts of Moringa oleifera Lam. leaves (0%, 25%, 50%), it was found that MFBT had significantly higher contents of alkaloids, amino acids, lipids, organic acids, quinate, whereas had lower contents of flavonoids and polyphenols than FBT. In addition, Aspergillus and Symbiotaphrina were abundant in MFBT but less present in FBT and showed a higher correlation with bacteria and catechin derivatives, flavone, lipids, organic acids, amino acids, alkaloids, respectively. The addition of other plant materials for the co-fermentation was a promising strategy to enhance the function of final products and promote the development of new products types during the production of FBT.