« Previous AbstractAn Efficient Enantioselective Synthesis of (+)-Disparlure    Next AbstractIn Vitro Study of Biocontrol Potential of Rhizospheric Pseudomonas aeruginosa against Pathogenic Fungi of Saffron (Crocus sativus L.) »

Food Res Int

Title:		Changes of fungal community and non-volatile metabolites during pile-fermentation of dark green tea
Author(s):		Hu S; He C; Li Y; Yu Z; Chen Y; Wang Y; Ni D;
Address:		"Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of China. Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of China. Electronic address: wangym@mail.hzau.edu.cn. Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of China. Electronic address: nidj@mail.hzau.edu.cn"
Journal Title:		Food Res Int
Year:		2021
Volume:		20210531
Issue:
Page Number:		110472 -
DOI:		10.1016/j.foodres.2021.110472
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Fungal community and non-volatile metabolites changes during the pile-fermentation are key factors to organoleptic qualities of dark green tea. However, the correlation between fungal succession and non-volatile compounds has never been satisfactorily explained. The purpose of the present study was to investigate fungal succession and its correlation with flavor compounds by multi-omics. Illumina Miseq sequencing of ITS1 region was conducted to analyze the fungal succession, a total of 78 OTUs which consisted of one phyla, nine classes, 15 orders, 26 families, 37 genera were identified, with Ascomycota as dominant phyla. Cluster analysis and non-metric multidimensional scaling of samples demonstrated the distribution of OTUs in multi-dimensional space, the pile-fermentation process of dark green tea can be divided into four periods according to the generated trajectory of fungal population, S0, S1-S3, S4-S5, and S6. Aspergillus is the dominant genus. Penicillium, Cyberlindnera, Debaryomyces, Candida, Thermomyces, Rasamsonia, Thermoascus, and Byssochlamys appear in different periods. three alkaloids, seven catechins, nine amino acids, five organic acids, five flavones and flavonoid glycosides were identified by UPLC-QTOF-MS/MS, and the contents were all decreasing. Caffeine, EGC, EGCG, L-theanine, kaempferitrin, L-phenylalanine, gallic acid, and myricetin-3-O-galactoside are important ingredients which contribute to the flavor of dark green tea. This study demonstrated the fungal succession, non-volatile flavor compounds and their relationships during pile-fermentation of dark green tea, and provides new insights into evaluating pivotal role of fungal succession in the manufacturing process of dark green tea"
Keywords:		"*Catechin/analysis Fermentation Humans *Mycobiome/genetics Tandem Mass Spectrometry Tea Dark green tea Epicatechin gallate (PubChem CID: 107905) Epigallocatechin (PubChem CID: 72277) Epigallocatechin gallate (PubChem CID: 65064) Fungal community, non-vola;"
Notes:		"MedlineHu, Shuai He, Chang Li, Yuchuan Yu, Zhi Chen, Yuqiong Wang, Yaomin Ni, Dejiang eng Research Support, Non-U.S. Gov't Canada 2021/08/18 Food Res Int. 2021 Sep; 147:110472. doi: 10.1016/j.foodres.2021.110472. Epub 2021 May 31"