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Food Microbiol

Title:		Shifts in diversity and function of the bacterial community during the manufacture of Fu brick tea
Author(s):		Li Q; Li Y; Luo Y; Zhang Y; Chen Y; Lin H; Wang K; Huang J; Liu Z;
Address:		"Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, PR China; Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha, Hunan, 410128, PR China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, PR China; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, PR China. Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, PR China. Institute of Soil and Water Resources and Environmental Sciences, Zhejiang University, Hangzhou, Zhejiang, 3100058, PR China. College of Plant Protection, Hunan Agricultural University, Changsha, Hunan, 410128, PR China. National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, PR China. Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, PR China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, PR China; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, PR China. Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, PR China; Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha, Hunan, 410128, PR China; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, PR China. Electronic address: Jian7513@sina.com. Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, PR China; Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha, Hunan, 410128, PR China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, PR China; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, PR China. Electronic address: zhonghua-liu@hotmail.com"
Journal Title:		Food Microbiol
Year:		2019
Volume:		20190107
Issue:
Page Number:		70 - 76
DOI:		10.1016/j.fm.2019.01.001
ISSN/ISBN:		1095-9998 (Electronic) 0740-0020 (Linking)
Abstract:		"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 11 bacterial genera as keystone taxa, which contributed to the stabilization of the microbial community in the co-occurrence network. Bacterial taxa were grouped into eight modules, with the dominant genera mainly distributed amongst modules I and ?a-, which were involved in metabolism of carbon and flavor compounds in the Fu brick tea ecosystem. Using bidirectional orthogonal partial least squares analysis, 19 bacterial genera were identified as core functional genera linked to the metabolism of chemical compounds during the manufacturing process, while three genera, namely Klebsiella, Lactococcus, and Bacillus, also dominated the Fu brick tea fermentation process. These findings provide new insights into Fu Brick tea bacterial community variation and increased our understanding of the core functional bacterial genera involved in the manufacture of Fu brick tea"
Keywords:		"Bacteria/*classification/genetics/isolation & purification/*metabolism Biodiversity Carbon/metabolism DNA, Bacterial/genetics Fermentation *Food Handling *Food Microbiology *Microbiota RNA, Ribosomal, 16S/genetics Sequence Analysis, DNA Tea/*microbiology;"
Notes:		"MedlineLi, Qin Li, Yongdi Luo, Yu Zhang, Yiyang Chen, Yuan Lin, Haiyan Wang, Kunbo Huang, Jianan Liu, Zhonghua eng England 2019/02/02 Food Microbiol. 2019 Jun; 80:70-76. doi: 10.1016/j.fm.2019.01.001. Epub 2019 Jan 7"