The fungal diversity during the pile-fermentation process from sundried green tea to Pu-erh ripe tea was analyzed by high throughput sequencing and culture isolation. The fungal isolates were further identified by polyphasic approach. 107 fungal isolates were obtained and identified to be 11 genera and 16 species, in which, the dominant species were Aspergillus luchuensis, Aspergillus neoniger, Aspergillus fumigates, Penicillium sp., Cladosporium sp., Rhizomucor pusillus, Lichtheimia corymbifera, Blastobotrys adeninivorans, Debaryomyces fabryi and Candida blankii. 189 fungal OTU belonging to 69 genera were illustrated by high-throughput sequencing technology, in which the dominant genera were Cladosporium, Blastobotrys, and Candida. The fungal diversity was more varied in the early stage of fermentation than those in later stage. The results laid the foundation for safety evaluation and functional analysis of Pu-erh tea.
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