Food and Fermentation Industries >

2018 , Vol. 44 >Issue 9: 15 - 21

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.017024

Analysis on bacterial diversity in Menhai fermented Pu-erh tea by high throughput sequencing and culture method

  • ZHANG Xin ,
  • YAO Su ,
  • BAI Fei-Rong ,
  • TIAN Hai-Xia ,
  • ZHAO Ting ,
  • MA Yue ,
  • LIU Hai-xin ,
  • LI Song ,
  • HAO Bin-Xiu ,
  • WANG Chun-Ling
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  • 1(China Center of Industrial Culture Collection, China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing 100015, China)
    2(China Tea Co., Ltd., Beijing 102209, China)

Received date: 2018-02-04

  Online published: 2018-10-30

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Abstract

The fermented Pu-erh tea collected from Baizhongtang tea factory in the area of Menhai was chosen as the research object, bacterial diversity of 9 stages during the post-fermentation process from sundried green tea to Pu-erh ripe tea was studied by high throughput sequencing combined with the traditional culture method. The results showed that the bacterial diversity was rich during the fermentation. 212 OTU belonging to 61 genera were detected by high-throughput sequencing technology from the whole process of Pu-erh tea fermentation. Erwinia sp., Pantoea sp. and Pseudomonas sp. were the main genera in the early stage. However, in the middle and late stage Bacillus sp., Staphylococcus sp., Brevibacterium sp., Brevibacterium sp. Kocuria sp. and Brachybacterium sp. were the dominant microflora. 30 species belonging to 18 genera were isolated by the cultured method. The dominant genera included Microbacterium sp., Staphylococcus sp., Brachybacterium sp., Kocuria sp., Pantoea sp. and Bacillus sp..

Key words： fermented Pu-erh tea; high throughput sequencing; bacterial diversity

Cite this article

ZHANG Xin , YAO Su , BAI Fei-Rong , TIAN Hai-Xia , ZHAO Ting , MA Yue , LIU Hai-xin , LI Song , HAO Bin-Xiu , WANG Chun-Ling . Analysis on bacterial diversity in Menhai fermented Pu-erh tea by high throughput sequencing and culture method[J]. Food and Fermentation Industries, 2018 , 44(9) : 15 -21 . DOI: 10.13995/j.cnki.11-1802/ts.017024

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