Fungal community succession and major components change during manufacturing process of Fu brick tea

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成果类型：

期刊论文

作者：

Li, Qin;Huang, Jianan;Li, Yongdi;Zhang, Yiyang;Luo, Yu;...

通讯作者：

Liu, Zhonghua

作者机构：

[Zhang, Yiyang; Li, Qin; Wang, Kunbo; Huang, Jianan; Li, Yongdi] Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Hunan, Peoples R China.

[Liu, Zhonghua; Li, Qin; Huang, Jianan] Hunan Agr Univ, Hunan Prov Key Lab Crop Germplasm Innovat & Utili, Changsha 410128, Hunan, Peoples R China.

[Liu, Zhonghua; Li, Qin; Lin, Haiyan; Wang, Kunbo] Hunan Agr Univ, Natl Res Ctr Engn Technol Utilizat Funct Ingredie, Changsha 410128, Hunan, Peoples R China.

[Liu, Zhonghua; Li, Qin; Wang, Kunbo; Huang, Jianan] Hunan Agr Univ, Collaborat Innovat Ctr Utilizat Funct Ingredients, Changsha 410128, Hunan, Peoples R China.

[Luo, Yu] Zhejiang Univ, Inst Soil & Water Resources & Environm Sci, Hangzhou 3100058, Zhejiang, Peoples R China.

通讯机构：

[Liu, Zhonghua] H

Hunan Agr Univ, Hunan Prov Key Lab Crop Germplasm Innovat & Utili, Changsha 410128, Hunan, Peoples R China.

Hunan Agr Univ, Natl Res Ctr Engn Technol Utilizat Funct Ingredie, Changsha 410128, Hunan, Peoples R China.

Hunan Agr Univ, Collaborat Innovat Ctr Utilizat Funct Ingredients, Changsha 410128, Hunan, Peoples R China.

语种：

英文

期刊：

Scientific Reports

ISSN：

2045-2322

年：

2017

卷：

期：

页码：

6947

DOI：

10.1038/s41598-017-07098-8

基金类别：

National Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [31471706]; Natural Science Foundation of Hunan ProvinceNatural Science Foundation of Hunan Province [13JJ4067]; Hunan Agricultural University [13YJ13]; "1515 Talent Project" of Hunan Agricultural University, Open Fund Research Project of Hunan Provicial Key Laboratory of Crop Germplasm Innovation and Utilization [16KFXM11]

机构署名：

本校为第一且通讯机构

院系归属：

园艺园林学院

植物保护学院

摘要：

Fu brick tea is a unique post-fermented tea product which is fermented with microorganism during the manufacturing process. Metabolic analysis showed that most metabolites content were decreased during the manufacturing process of Fu brick tea, except GA (gallic acid). Illumina MiSeq sequencing of ITS gene amplicons was applied to analyze the fungal community succession. The genera Aspergillus, Cyberlindnera and Candida were predominant at the early stage of manufacturing process (from "primary dark tea" to "fermentation for 3 days"), but after the stage of "fermentation for 3 days" only Asper...

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Fungal community succession and major components change during manufacturing process of Fu brick tea

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