Food and Fermentation Industries >

2025 , Vol. 51 >Issue 9: 186 - 195

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038808

Effects of fermentation degree and raw materials on microbial community structure and quality of Pu-erh tea

  • HAN Leisa ,
  • ZHANG Huimin ,
  • ZHANG Wenfang ,
  • XING Xinhui ,
  • LYU Bin ,
  • LUO Hao ,
  • WANG Yi ,
  • OU Shujian ,
  • YAN Chunbo ,
  • XUE Zhenglian
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  • 1(College of Biology and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China)
    2(Department of Chemical Engineering, Tsinghua University, Beijing 100084, China)
    3(Yunnan Shujian Tea Co.Ltd., Xishuangbanna 650000, China)

Received date: 2024-02-02

  Revised date: 2024-04-24

  Online published: 2025-05-28

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Abstract

The raw materials and degree of fermentation affect the growth and metabolism of fermented Pu-erh tea microbiota, which ultimately affects the quality of fermentation.This study used 16S rRNA and ITS amplicon sequencing to study the effect of the raw materials and degree of fermentation on the fermented Pu-erh tea's microbiota differences and quality.Results showed that the abundance and diversity of the prokaryotic microbiota of high-fermented Pu-erh tea were significantly higher, but the abundance of eukaryotic flora decreased significantly.Compared to light-fermented teas, the high degree of fermentation was more conducive to increasing the content of soluble polysaccharides, lignin, total flavonoids, proteins, and theabrownin in Pu-erh tea.The fermentation of tea stems significantly increased Pseudomonas (86.78%) abundance and decreased protein content.Adding honey significantly increased Aspergillus (87.47%) abundance and increased the content of theabrownin.Fermentation of yellow tea-leaf comprehensively increased the abundance of Aspergillus (31.90%), Thermomyces (41.91%), Rhizomucor (20.09%), Pseudomonas (40.46%), and Bacillus (21.44%), and increased the content of soluble polysaccharides.The predictions of PICRUSt2 function revealed that the degree of fermentation had a greater effect on the microbiota of fermented Pu-erh tea than the fermented raw material.Redundancy analysis revealed that free amino acids, lignin, cellulose, and theabrownin were significantly associated with eukaryotic microbiota, while proteins and soluble polysaccharides were significantly associated with prokaryotic microbiota.This study provides a theoretical basis for the strain improvement of the fermentation process of Pu-erh tea.

Key words： fermented Pu-erh tea; flavor compounds; dominant microbiota; exclusive microbiota; high-throughput sequencing; PICRUSt2 function prediction

Cite this article

HAN Leisa , ZHANG Huimin , ZHANG Wenfang , XING Xinhui , LYU Bin , LUO Hao , WANG Yi , OU Shujian , YAN Chunbo , XUE Zhenglian . Effects of fermentation degree and raw materials on microbial community structure and quality of Pu-erh tea[J]. Food and Fermentation Industries, 2025 , 51(9) : 186 -195 . DOI: 10.13995/j.cnki.11-1802/ts.038808

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