Bacterial and fungal diversity in Laphet, traditional fermented tea leaves in Myanmar, analyzed by culturing, DNA amplicon-based sequencing, and PCR-DGGE methods

Bo, Bo; Kim, Seul-Ah; Han, Nam Soo

doi:10.1016/j.ijfoodmicro.2020.108508

Cited by 20 publications

(11 citation statements)

References 62 publications

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“…It was also reported that Lactobacillus sp. occurred dominantly in various fermented tea products ( Bo et al, 2020 ; Zhu et al, 2020 ).…”

Section: Resultsmentioning

confidence: 99%

“…The result was in agreement with a previous report (Kanpiengjai et al, 2016), which found that C. ethanolica was the dominant species in the Miang sample collected from 28 sampling sites in upper northern Thailand. The genera Candida and Aspergillus were also found in some other types of fermented tea product, such as Fu brick tea and La phet (Li et al, 2017;Bo et al, 2020). The taxonomic abundance <0.1% was classified into "others."…”

Section: Investigation On Bacterial and Fungal Community By Next-generation Sequencingmentioning

confidence: 99%

“…Recent advances in high-throughput sequencing technology by using Illumina HiSeq platform are changing the way to investigate the microbial communities where a large number of sequences can be analyzed at comparatively low cost, increasing the depth of sequencing for understanding the dynamics of microbial community ( Loman et al, 2012 ). It has already been successfully used to elucidate the complex microbial community in fermented vegetable food, traditional fermented soybean food, and fermented tea leaves in Myanmar ( Liang et al, 2018 ; Bo et al, 2020 ; Tan et al, 2020 ). This high-throughput sequencing technology was applied for the first time to investigate the dynamic changes in the bacterial and fungal communities in Miang fermentation.…”

Section: Introductionmentioning

confidence: 99%

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Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang, a Traditional Fermented Tea of North Thailand and Their Product Characterizations

et al. 2020

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Miang , a traditional fermented tea leaf ( Camellia sinensis var. assamica ) consumed in northern Thailand, was simulated in laboratory conditions using non-filamentous fungi process (NFP) and microbial community was periodically investigated for over 6 months of fermentation by both culture-dependent and -independent techniques. The viable cell numbers of lactic acid bacteria (LAB), yeast, and Bacillus enumerated by the culture-dependent technique markedly surged over 3 days of initial fermentation and then smoothly declined by the end of fermentation. LAB were found as the main microbial population throughout the fermentation period followed by yeast and Bacillus . High-throughput sequencing of microbial community during fermentation revealed that Firmicutes (86.9–96.0%) and Proteobacteria (4.0–12.4%) were the dominant bacterial phyla, whereas Ascomycota was found to be the main fungal phylum with an abundance of over 99% in the fungal community. The dominant bacterial family was Lactobacillaceae (39.7–79.5%) followed by Acetobacteraceae , Enterobacteriaceae , Bacillaceae , Aeromonadaceae , Staphylococcaceae , Moraxellaceae , Clostridiaceae , Exiguobacteraceae , Streptococcaceae , and Halomonadaceae . Meanwhile, the main fungal family was incertae sedis Saccharomycetales (75.6–90.5%) followed by Pichiaceae , Pleosporaceae , Botryosphaeriaceae , Davidiellaceae , Mycosphaerellaceae , and Saccharomycodaceae . In addition, Lactobacillus (29.2–77.2%) and Acetobacter (3.8–22.8%), and the unicellular fungi, Candida (72.5–89.0%) and Pichia (8.1–14.9%), were the predominant genera during the fermentation process. The profiles of physical and chemical properties such as Miang texture, pH, organic acids, polysaccharide-degrading enzyme activities, and bioactive compounds have rationally indicated the microbial fermentation involvement. β-Mannanase and pectinase were assumed to be the key microbial enzymes involved in the Miang fermentation process. Total tannin and total polyphenol contents were relatively proportional to the antioxidant activity. Lactic acid and butyric acid reached maximum of 50.9 and 48.9 mg/g dry weight (dw) at 9 and 63 days of fermentation, respectively. This study provided essential information for deeper understanding of the Miang fermentation process based ...

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“…It was also reported that Lactobacillus sp. occurred dominantly in various fermented tea products ( Bo et al, 2020 ; Zhu et al, 2020 ).…”

Section: Resultsmentioning

confidence: 99%

Section: Investigation On Bacterial and Fungal Community By Next-generation Sequencingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang, a Traditional Fermented Tea of North Thailand and Their Product Characterizations

et al. 2020

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“…Not only is tannase activity found in Pu‐erh tea, Laphet, a traditional fermented tea in Myanmar, also demonstrates its tannase activity (Bo et al., 2020). Moreover, yeast strains that can produce tannase that were isolated from fermented tea from a minority of northern Thailand, indicated that tannins are ubiquitous in fermented teas and promote the conversion of TPs (Kanpiengjai et al., 2016).…”

Section: The Fungi's Function Of Secreting Different Active Ingredien...mentioning

confidence: 99%

Regulation of fungal community and the quality formation and safety control of Pu‐erh tea

Yang

et al. 2022

Comp Rev Food Sci Food Safe

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Pu-erh tea belongs to dark tea among six major teas in China. As an important kind of post-fermented tea with complex microbial composition, Pu-erh tea is highly praised by many consumers owing to its unique and rich flavor and taste. In recent years, Pu-erh tea has exhibited various physiological activities to prevent and treat metabolic diseases. This review focuses on the fungi in Pu-erh tea and introduces the sources, types, and functions of fungi in Puerh tea, as well as the influence on the quality of Pu-erh tea and potential safety risks. During the process of fermentation and aging of Pu-erh tea, fungi contribute to complex chemical changes in bioactive components of tea. Therefore, we examine the important role that fungi play in the quality formation of Puerh tea. The associations among the microbial composition, chemicals excreted, and potential food hazards are discussed during the pile-fermentation of Pu-erh tea. The quality of Pu-erh tea has exhibited profound changes during the process of pile-fermentation, including color, aroma, taste, and the bottom of the leaves, which are inseparable from the fungus in the pile-fermentation of Pu-erh tea. Specifically, the application prospects of various detection methods of mycotoxins in assessing the safety of Pu-erh tea are proposed. This review aims to fully understand the importance of fungi in the production of Pu-erh tea and further provides new insights into subtly regulating the piling process to improve the nutritional properties and guarantee the safety of Pu-erh tea.

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“…The bacterial community structures of the sediment were analyzed by PCR-DGGE assays [30]. The DNA was extracted using Biotech's soil genomic DNA rapid extraction kit.…”

Section: Pcr-dgge Assaysmentioning

confidence: 99%

Biological Reduction of Organic Matter in Buji River Sediment (Shenzhen, China) with Artificial Oxygenation

Che

Jin

Zhou

et al. 2020

Water

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In this work, artificial oxygenation treatment (pure oxygen aeration or oxygen enriched water injection) combined with the introduction of exogenous microorganisms was employed to purify urban river sediment for the first time. Results showed that the developed in situ remediation strategy could increase the dissolved oxygen (DO) concentration and oxidation-reduction potential (ORP) value of the sediments. Benefiting from the increase of DO concentration, the bacterial diversity was enhanced. The highest removal efficiencies of organic matter were 18.4% and 22.3% through pure oxygen aeration and oxygen enriched water injection, respectively. More importantly, overlying water quality was not affected. By comparison, oxygen enriched water injection treatment could achieve better performance on sediment purification. Introducing exogenous microorganisms further reduced the organic matter content of the sediment. In short, the current work not only proposed a promising strategy for controlling urban river sediment pollution, but also provided novel insight for the understanding of river sediment containing highly concentrated organic matter.

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Bacterial and fungal diversity in Laphet, traditional fermented tea leaves in Myanmar, analyzed by culturing, DNA amplicon-based sequencing, and PCR-DGGE methods

Cited by 20 publications

References 62 publications

Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang, a Traditional Fermented Tea of North Thailand and Their Product Characterizations

Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang, a Traditional Fermented Tea of North Thailand and Their Product Characterizations

Regulation of fungal community and the quality formation and safety control of Pu‐erh tea

Biological Reduction of Organic Matter in Buji River Sediment (Shenzhen, China) with Artificial Oxygenation

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