A preliminary metagenomic study of puer tea during pile fermentation

Lyu, Changyong; Chen, Chao-Yin; Ge, Feng; Liu, Diqiu; Zhao, S. J.; Chen, Dan

doi:10.1002/jsfa.6242

Cited by 7 publications

(5 citation statements)

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“…At the phylum level, the pyrosequencing analysis indicated that the dominant bacteria were Proteobacteria, Firmicutes and Actinobacteria. By metagenomic analysis, Lyu showed that dominant bacteria in one fermented sample of PFPT were Proteobacteria (23.56%), Actinobacteria (23.35%), and Firmicutes (11.37%) [12]. By using a 16S rRNA gene clone library, we also demonstrated that the dominant bacteria during SSF of PFPT were Proteobacteria and Firmicutes [7].…”

Section: Dynamics and Source Of Bacteria During Ssf Of Pfptmentioning

confidence: 69%

“…[7]. Additionally, a high level of microbiota diversity was gained using culture-independent approaches, such as denaturing gradient gel electrophoresis (PCR-DGGE) [8][9][10][11], a 16S rRNA gene clonal library [7], and pyrosequencing analyses [12,13]. Recently, we investigated the microbial communities and enzymes of an SSF processing sample of PFPT (collected on day 21) using 454 pyrosequencing and LC-MS/MS approaches [13].…”

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confidence: 99%

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Microbial Succession and the Dynamics of Chemical Compounds during the Solid-State Fermentation of Pu-erh Tea

Duan

Zhang

et al. 2017

Applied Sciences

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An in-depth knowledge of the microbiota and metabolites in the solid-state fermentation (SSF) of Post-fermented Pu-erh tea (Pu-erh Shucha, PFPT), a Chinese traditional tea with various health benefits, is essential to develop modern fermentation technology. In this work, the microbial diversity and succession in two laboratory-developed SSF protocols for PFPT were investigated using pyrosequencing analyses of the bacterial 16S rRNA and fungal 18S rRNA genes. The active bacteria in the initial stages of SSF (seven days) were from the raw materials and environment, with a dominance of Proteobacteria in both the raw materials and SSF after seven days. The environmental bacteria were inoculated into the tea mass throughout the fermentation process and multiplied, with a dominance of Firmicutes at day 14 and 21, and then Firmicutes and Actinobacteria at the last stages of fermentation (day 28 and 35). The dominant fungi came from the raw material and were identified at the genus level as Aspergillus throughout the SSF process. The contents of tea polyphenols, free amino acids, gallic acid, theaflavin, thearubigin, and catechins decreased significantly (p < 0.05), while the level of theabrownin increased significantly (p < 0.05). The caffeine content showed no significant change (p > 0.05). In total, 30 bacterial and three fungal genera showed significant correlations to 1-8 and 3-4 identified tea compounds, respectively (p < 0.05). The dynamics of the microbiota and chemical compounds, and correlations between their changes in the SSF of PFPT were revealed, and present a foundation for further studies on the microbial effects on chemical compounds.

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Section: Dynamics and Source Of Bacteria During Ssf Of Pfptmentioning

confidence: 69%

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confidence: 99%

Microbial Succession and the Dynamics of Chemical Compounds during the Solid-State Fermentation of Pu-erh Tea

Duan

Zhang

et al. 2017

Applied Sciences

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“…Microorganisms in the tobacco leaves were collected according to the method described by Lyu et al ( 2013 ). DNA was extracted from 0.5 g samples with the E.Z.N.A.…”

Section: Methodsmentioning

confidence: 99%

The bacterial succession and its role in flavor compounds formation during the fermentation of cigar tobacco leaves

Si,

Zhou,

Zhao

et al. 2023

Bioresour. Bioprocess.

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Fermentation is the key process required for developing the characteristic properties of cigar tobacco leaves, complex microorganisms are involved in this process. However, the microbial fermentation mechanisms during the fermentation process have not been well-characterized. This study investigated the dynamic changes in conventional chemical composition, flavor compounds, and bacterial community during the fermentation of cigar tobacco leaves from Hainan and Sichuan provinces in China, as well as the potential roles of bacteria. Fermentation resulted in a reduction of conventional chemical components in tobacco leaves, with the exception of a noteworthy increase in insoluble protein content. Furthermore, the levels of 10 organic acids and 19 amino acids showed a significant decrease, whereas the concentration of 30 aromatic substances exhibited a unimodal trend. Before fermentation, the bacterial community structures and dominant bacteria in Hainan and Sichuan tobacco leaves differed significantly. As fermentation progressed, the community structures in the two regions became relatively similar, with Delftia, Ochrobactrum, Rhodococcus, and Stenotrophomonas being dominant. Furthermore, a total of 12 functional bacterial genera were identified in Hainan and Sichuan tobacco leaves using bidirectional orthogonal partial least squares (O2PLS) analysis. Delftia, Ochrobactrum, and Rhodococcus demonstrated a significant negative correlation with oleic acid and linoleic acid, while Stenotrophomonas and Delftia showed a significant negative correlation with undesirable amino acids, such as Ala and Glu. In addition, Bacillus showed a positive correlation with benzaldehyde, while Kocuria displayed a positive correlation with 2-acetylfuran, isophorone, 2, 6-nonadienal, and β-damascenone. The co-occurrence network analysis of microorganisms revealed a prevalence of positive correlations within the bacterial network, with non-abundant bacteria potentially contributing to the stabilization of the bacterial community. These findings can improve the overall tobacco quality and provide a novel perspective on the utilization of microorganisms in the fermentation of cigar tobacco leaves. Graphical Abstract

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“…Metagenomics pretreatment and DNA extraction were performed according to the methods of Lyu et al(2013). Compost samples (3 g) were mixed with sterile water (25 mL) and left at 25 o C for 15 min.…”

Section: Metagenomics Analysismentioning

confidence: 99%

The evolution and profile of AA10 lytic polysaccharide monooxygenase coupled with cellulose decomposition in different composting microenvironments

Qin,

Chen,

2023

Preprint

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In this study, the potential function of AA10 lytic polysaccharide monooxygenase (LPMO) was explored in different composting system, including sludge/hay (SD/HY), pig manure/cane marrow (PM/CM), and dairy manure/cane marrow (DM/CM) by metagenomic. The results indicated that the abundance of AA10 LPMO varied in different microenvironments, and its abundance was highest in DM/CM. Meanwhile, cellulose was better degraded by DM/CM. Furthermore, AA10 LPMO was mainly produced by microbial communities such as Streptomyces and Nonomuraea. Finally, mantel test further confirmed that the degradation of cellulose by AA10 LPMO in different composting microenvironments. These findings would provide a reference for further research on the potential application of this enzyme and waste degradation.

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A preliminary metagenomic study of puer tea during pile fermentation

Cited by 7 publications

References 0 publications

Microbial Succession and the Dynamics of Chemical Compounds during the Solid-State Fermentation of Pu-erh Tea

Microbial Succession and the Dynamics of Chemical Compounds during the Solid-State Fermentation of Pu-erh Tea

The bacterial succession and its role in flavor compounds formation during the fermentation of cigar tobacco leaves

The evolution and profile of AA10 lytic polysaccharide monooxygenase coupled with cellulose decomposition in different composting microenvironments

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