Metagenomics reveal the role of microorganism and GH genes contribute to Sichuan South-road dark tea quality formation during pile fermentation

Zou, Yao; Yuan, Yue; Liu, Minqiang; Li, Xian; Lai, Yuqing; Liu, Xuyi; Tan, Liqiang; Tang, Qian; Chen, Wei; Li, Dan; Xu, Wei

doi:10.1016/j.lwt.2023.114618

Cited by 10 publications

(10 citation statements)

References 39 publications

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“…Also, mold metabolic capacity to decompose cellulose and lignin (complex carbohydrates) generate mono- and oligo-saccharides that can be utilized by the yeasts that support their growth (Widlansky et al 2005 ). Recently, the use of metagenomics enabled the identification of the glycoside hydrolase (GH) genes in Aspergillus niger as the core microbe responsible for pile-fermentation and aroma generation in Sichuan South-road Dark Tea(Zou et al 2023 ).…”

Section: Fermentation Conditions and Their Role In Tea Productionmentioning

confidence: 99%

Dissecting the role of microorganisms in tea production of different fermentation levels: a multifaceted review of their action mechanisms, quality attributes and future perspectives

Assad

Ashaolu

Khalifa

et al. 2023

World J Microbiol Biotechnol

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Tea is one of the most popular beverages worldwide, with several health benefits attributed for its rich chemical composition and further associated with fermentation process to improve its quality attributes. Most tea types originate from the leaves of Camellia sinensis with differences in fermentation levels yielding black tea, green tea, pouchong tea, oolong tea. Teas like pu-erh or kombucha to encompass both green and red types are further post-fermented. Tea fermentation is a traditional process involving physical, biochemical, and microbial changes which are associated with improved organoleptic characters, nutritive value, and health outcomes. The production of fermented tea relies on naturally occurring enzymes and microbial metabolic activities. This review focuses on presenting a holistic overview on the effect of different microorganisms including bacteria, yeast, and fungi on the biochemical changes and sensory attributes of fermented tea products reported in research articles along the last 15 years. Moreover, production conditions and major biochemical changes are dissected to present the best factors influencing fermented tea quality. This review presents an evidence-based reference for specialists in tea industry to optimize tea fermentation process for targeted attributes. Graphical abstract

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Section: Fermentation Conditions and Their Role In Tea Productionmentioning

confidence: 99%

Dissecting the role of microorganisms in tea production of different fermentation levels: a multifaceted review of their action mechanisms, quality attributes and future perspectives

Assad

Ashaolu

Khalifa

et al. 2023

World J Microbiol Biotechnol

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show abstract

“…At present, 135 GH subfamilies (GH1-GH135) participate in the degradation of complex carbohydrates, such as α-mannosidases, which are commonly found in GH families GH38 and GH47 ( van et al, 2001 ). GH3 and GH5 mainly hydrolyze cellulose and hemicellulose, respectively ( Zou et al, 2023 ); GH65 contains two classes of important enzymes, trehalases and maltose phosphorylases ( Egloff, Uppenberg, Haalck, & Tilbeurgh, 2001 ). Maltose phosphorylase can be produced by Lactobacillus brevis and families GT8 and GT6 participate in the α-1,4-galactosyltransferase and α-1,3-galactosyltransferase from Neisseria meningitidis .…”

Section: Introductionmentioning

confidence: 99%

Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum strain 84-3 contribute to flavor formation in fermented dairy and vegetable products

Liang,

Jiang,

Liang

et al. 2023

Food Chemistry: X

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“…The fermentation process generates an enzyme system that triggers a cascade reaction, which can lead to the production of volatile and non-volatile metabolites that enhance the flavor and functional properties of tea. Metagenomics has recently facilitated the discovery of A. niger ’s glycoside hydrolase (GH) genes, which play a pivotal role in pile fermentation and aroma production in dark tea [ 11 ]. After the fermentation of steamed green tea by A. niger PW-2, the content of catechins significantly decreases, while the content of volatile compounds, including linalool, (-)-α-terpineol, and geraniol, also decrease significantly [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Enhancing the Flavor Profile of Summer Green Tea via Fermentation with Aspergillus niger RAF106

Cai,

Huang,

Dong

et al. 2023

Foods

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Summer green tea (SGT) has a low cost and high annual yield, but its utilization rate is limited due to suboptimal quality. The aim of this study is to enhance the flavor of SGT using fermentation with A. niger RAF106 while examining changes in its metabolites during this process. The results revealed an elevation in the content of alcohol, alkanes, and nitroxides in tea leaves following the process of fermentation. The predominant volatile compounds identified in tea leaves after undergoing a 6-day fermentation period were linalool, (Z)-α, α, 5-trimethyl-5-vinyltetrahydrofuran-2-methanol, (E)-linalool oxide (furan type), linalool oxide (pyran type), and theapyrrole. These compounds exhibited significant increases of 31.48%, 230.43%, 225.12%, 70.71%, and 521.62%, respectively, compared to the non-fermented control group (CK). The content of non-ester catechins, soluble sugars, and total flavonoids reached their peak on the 4th day of fermentation, exhibiting significant increases of 114.8%, 90.34%, and 54.70%, respectively. The content of gallic acid and free amino acids reached their peak on the 6th day of fermentation, exhibiting significant increases of 3775% and 18.18%, respectively. However, the content of ester catechin decreased by 81.23%, while caffeine decreased by 7.46%. The content of lactic acid, acetic acid, and citric acid in tea after fermentation was 421.03%, 203.13%, and 544.39% higher than before fermentation, respectively. The present study offers a fresh approach for the advancement of SGT.

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Metagenomics reveal the role of microorganism and GH genes contribute to Sichuan South-road dark tea quality formation during pile fermentation

Cited by 10 publications

References 39 publications

Dissecting the role of microorganisms in tea production of different fermentation levels: a multifaceted review of their action mechanisms, quality attributes and future perspectives

Dissecting the role of microorganisms in tea production of different fermentation levels: a multifaceted review of their action mechanisms, quality attributes and future perspectives

Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum strain 84-3 contribute to flavor formation in fermented dairy and vegetable products

Enhancing the Flavor Profile of Summer Green Tea via Fermentation with Aspergillus niger RAF106

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