Interaction and Metabolic Function of Microbiota during Tibetan Tea Fermentation through Bioaugmentation with <i>Aspergillus niger</i>
Kunyi Liu,
Liyan Han,
Qi Wang,
Liran Yang,
Xiangyu Liu,
Bin Jiang,
Xu Zeng,
Yun Liu,
Mingyong Li,
Wenwen Jiao,
Mingli Liu
Affiliations
Kunyi Liu
School of Wuliangye Technology and Food Engineering & School of Modern Agriculture, Yibin Vocational and Technical College, Yibin 644003, China
Liyan Han
College of Tea Science, Yunnan Agricultural University, Kunming 650201, China
Qi Wang
School of Wuliangye Technology and Food Engineering & School of Modern Agriculture, Yibin Vocational and Technical College, Yibin 644003, China
Liran Yang
School of Wuliangye Technology and Food Engineering & School of Modern Agriculture, Yibin Vocational and Technical College, Yibin 644003, China
Xiangyu Liu
College of Agronomy and Biotechnology, National-Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming 650201, China
Bin Jiang
School of Wuliangye Technology and Food Engineering & School of Modern Agriculture, Yibin Vocational and Technical College, Yibin 644003, China
Xu Zeng
Research Institute of Tea Industry, Yibin 644000, China
Yun Liu
Research Institute of Tea Industry, Yibin 644000, China
Mingyong Li
Research Institute of Tea Industry, Yibin 644000, China
Wenwen Jiao
School of Wuliangye Technology and Food Engineering & School of Modern Agriculture, Yibin Vocational and Technical College, Yibin 644003, China
Mingli Liu
Research Institute of Tea Industry, Yibin 644000, China
Developing an effective method to achieve stability and improve the quality of Tibetan tea has scientific significance. Aspergillus niger K1 isolated and identified from Tibetan tea was inoculated in unsterilized or sterilized tea leaves to develop the bioaugmented fermentation (BF) and normal fermentation (NF) processes of Tibetan tea. The results showed that BF resulted in infusions with a deeper color, a stronger aroma, and a thicker taste compared to NF. The dominant bacterium in BF was Staphylococcus (23.76%), while the dominant fungus was Blastobotrys adeninivorans (50.95%). Moreover, 859 metabolites were identified, and the level of 90 differentially changed metabolites (DCMs) in BF increased significantly (VIP > 1, p 2) compared to those in NF, while the level of 37 DCMs in BF decreased significantly (VIP > 1, p A. niger significantly positively correlated with theabrownins, caffeine, and glutamylisoleucine (p 0.8). B. adeninivorans showed significant negative correlations with 1-(beta-D-ribofuranosyl)-1,4-dihydronicotinamide and 2-hydroxyacetaminophen sulfate (p 0.8). Consequently, the inoculation of A. niger for BF has the potential to alter the metabolites in tea through a synergistic interaction with other microorganisms, ultimately improving the sensory quality of Tibetan tea.
