Sichuan South-road Dark Tea (SSDT) is a popular health drink in southwest China. To make its consumption more convenient, instant SSDT (ISSDT) was produced from Maozhuang tea and Aspergillus tubingensis M16 through submerged fermentation. Integrated analysis of metabolomics, proteomics, sensory quality and the unique glycoside hydrolase (GH) gene expression revealed that the ISSDT fermented by A. tubingensis M16 has a distinctive SSDT flavor with excellent aged tea aroma and mellow taste. A. tubingensis M16 induced significant changes in flavonoids, organooxygen compounds, carboxylic acids, benzene and substituted derivatives, etc., especially a sharp reduction of certain bitterness- and astringency-related chemicals in ISSDT broth. A large number of microbial extracellular GHs showed a higher abundance in the fermented ISSDT broth than in A. tubingensis M16 thallus, which, together with certain glycosyltransferase and other enzymes, encompassing alpha-galactosidase, beta-glucosidase, glucan endo-1,6-glucosidase, rhamnogalacturonase, UDP-glucose: glycoprotein glucosyltransferase, threonine aldolase, etc., were hypothesized to be highly involved in the flavonoid transformation, carbohydrates and carbohydrate conjugates metabolism, glycosides compounds conversion, and amino acid-related metabolism of ISSDT. Moreover, the expression of unique GH genes of A. tubingensis M16 was significantly up-regulated in the fermentative anaphase. A. tubingensis M16 seems to be an important functional microbe for producing ISSDT or other SSDT-related products.
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