Insight into effects of isolated Eurotium cristatum from Pingwu Fuzhuan brick tea on the fermentation process and quality characteristics of Fuzhuan brick tea

Abstract

BACKGROUND Pingwu Fuzhuan brick tea is a type of post‐fermented tea manufactured from leaves of the tea plant, Camellia sinensis var. sinensis, the quality of which is influenced by numerous factors, especially microorganisms. Currently, there is little research on the effect of microorganisms on the fermentation and quality characteristics of Pingwu Fuzhuan brick tea. Investigation of the main fungus in this tea and its effect on the fermentation process and tea quality can provide insights into the manufacturing of ‘western road’ border‐selling tea and could lay the foundation for the popularization of Pingwu Fuzhuan brick tea. RESULTS The main ‘golden flower fungus’ in Pingwu Fuzhuan brick tea was isolated and identified as Eurotium cristatum (GenBank accession number: MF800948.1; strain PW‐1). Compared with natural fermentation, PW‐1 inoculated fermentation accelerated biotransformation of phenolic compounds, which provided tea samples with better taste and tea infusion color. The proportions of velvety and sweet‐tasting amino acids increased after 16‐day fermentation with PW‐1. Alcohols were the most abundant volatiles, with 40.13% and 39.43% content in NF16d and IF16d tea samples, respectively. Orthogonal partial least‐squares discriminant analysis (OPLS‐DA) and hierarchical clustering analysis (HCA) further revealed that naturally fermented and PW‐1 fermented teas were significantly different. CONCLUSION Strain PW‐1 plays an important role in the fermentation process of Fuzhuan brick tea. Considering fermentation efficiency and tea quality, fermentation inoculated with E. cristatum PW‐1 can be applied in the manufacturing of ‘western road’ border‐selling tea. © 2020 Society of Chemical Industry

Delving into the Biotransformation Characteristics and Mechanism of Steamed Green Tea Fermented by Aspergillus niger PW-2 Based on Metabolomic and Proteomic Approaches

“…The strain was isolated from Pingwu Fuzhuan brick tea, and the isolated strain was cultured on CDA at 25 °C for 7 days, and on PDA, CYA and MEA at 25 °C for 4 days. The morphological features of the strain were observed under a light microscope [ 14 ]. The ITS gene of the strain was amplified by PCR using primers ITS1 (5′-TCCGTAGGTGAACCTGCGG-3′) and ITS4 (5′-TCCTCCGCTTATTGATATGC-3′) at Sangon Biotech Co., Ltd. (Shanghai, China).…”

Metabolomics Analysis Reveals the Effects of Compound Fuzhuan Brick Tea (CFBT) on Regulating Dyslipidemia and Metabolic Disorders in Mice Induced by High-Fat Diet

“…Moreover, metabonomic is highly effective for identifying metabolic changes caused by environmental chemical exposure and screening molecular biomarkers. Fuzhuan brick tea, a popular post-fermented tea consumed as a daily beverage by a large number of people from Hunan Province in China, has been widely applied in food, medical and cosmetic industries due to its unique quality, flavor [ 33 ] and complex chemical substances [ 34 , 35 ] formed by special processing technology [ 36 ], as well as its remarkable health care effects. In our previous paper, a compound teabag with Fuzhuan brick tea as the main raw material was developed, which had a unique flavor and high safety [ 37 ].…”

Eurotium Cristatum Postfermentation of Fireweed and Apple Tree Leaf Herbal Teas

“…The closest experimental conditions are given in the publication Xiao et al by amino acids. Table 4 shows a comparison of the results obtained, although in our study, the duration of fermentation was 14 days, and in the cited work is 12 and 16 days [33].…”