Shifts in diversity and function of the bacterial community during the manufacture of Fu brick tea

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成果类型：

期刊论文

作者：

Li, Qin;Li, Yongdi;Luo, Yu;Zhang, Yiyang;Chen, Yuan;...

通讯作者：

Huang, Jianan;Liu, Zhonghua

作者机构：

[Zhang, Yiyang; Liu, Zhonghua; Li, Qin; Wang, Kunbo; Huang, JN; 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：

[Huang, JN; Liu, ZH] H

Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Hunan, Peoples R China.

语种：

英文

关键词：

Bacterial succession;Core functional bacteria;Food fermentation;Fu brick tea

期刊：

Food Microbiology

ISSN：

0740-0020

年：

2019

卷：

页码：

70-76

DOI：

10.1016/j.fm.2019.01.001

基金类别：

National Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [31471706, 31871764]; National Key Research and Development Program of China [2017YFD0400803, 2018YFC1604403]; Natural Science Foundation of Hunan ProvinceNatural Science Foundation of Hunan Province [13JJ4067, 2018JJ2181]; Key Research and Development Program of Changsha [kq1804003]; Scientific Research Fund of 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：

To better understand the effects of bacteria on the characteristics of Fu brick tea, we investigated bacterial community structure as well as the predicted functions of identified bacteria and their correlations with chemical compounds during the manufacturing process. Overall, Klebsiella species dominated during the initial stage of processing, but were quickly replaced by Pseudomonas, Lactococcus, Stenotrophomonas, Enterococcus, and Bacillus species, which remained stable until the end of the manufacturing process. Network analysis identified...

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Shifts in diversity and function of the bacterial community during the manufacture of Fu brick tea

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