Study on Fungal Diversity during the Pile-fermentation and Autoclaved Process of Liupao Tea

WU Xinhui; DU Jinjie; LIU Xiaochun; LIAO Kaibin; QIN Yuna; LIANG Weijie; QIU Ruijin; ZHANG Lingzhi

doi:10.13386/j.issn1002-0306.2022100139

Volume 44 Issue 16

Aug. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(16): 172-179. > DOI: 10.13386/j.issn1002-0306.2022100139

WU Xinhui, DU Jinjie, LIU Xiaochun, et al. Study on Fungal Diversity during the Pile-fermentation and Autoclaved Process of Liupao Tea[J]. Science and Technology of Food Industry, 2023, 44(16): 172−179. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100139.

Citation:

PDF (5899 KB)

Study on Fungal Diversity during the Pile-fermentation and Autoclaved Process of Liupao Tea

1.
College of Horticulture, South China Agricultural University, Guangzhou 510642, China
2.
Wuzhou Academy of Liupao Tea, Wuzhou 543003, China

More Information

Received Date: October 16, 2022
Available Online: June 13, 2023

Graphical Abstract

Abstract

Abstract

The unique sensory quality and health effect of Liupao tea are closely related to the participation of microorganisms in the pile-fermentation process. In order to explore the diversity and distribution of fungi in Liupao tea samples during the pile-fermentation and autoclaved process, traditional isolation and culture method and molecular biological identification technology were used to isolate and identify fungi from 14 samples including the Liupao raw tea, the samples of pile-fermentation process and those of autoclaved process in this study. The results were as follows: 13 genera and 39 species fungi were isolated and identified from the samples. Among them, 23 fungi were reported firstly in Liupao tea, including 3 species of golden flower fungi and 6 species of yeasts. Aspergillus and Penicillium were the dominant fungi genera in Liupao raw tea and the samples of pile-fermentation process. Only Aspergillus niger, Aspergillus sydowii, Penicillium laeve and Penicillium gerundense could be isolated from the samples after autoclaved, and other Aspergillus and Penicillium fungi were almost undetectable. Talaromyces was the dominant genus in the samples of autoclaved process. In terms of species, Aspergillus niger and Arxula adeninivorans were the dominant fungal in all tea samples. The results would enrich the cognition of fungal diversity during the processing of Liupao tea, and provide the material basis and theoretical basis for further exploring the effects of different tea source fungi on the quality of Liupao tea.
- Liupao tea,
- pile-fermentation,
- autoclave,
- fungal diversity

FullText(HTML)

References (42)

References

[1]	李颖, 刘小玲. 六堡茶的水溶性成分分析与研究进展[J]. 广西质量监督导报,2010(10):45−47. [LI Y, LIU X L. Analysis and research progress of water-soluble constituents of Liupao tea[J]. Guangxi Quality Supervision Guide,2010(10):45−47. doi: 10.3969/j.issn.1009-6310.2010.10.017 LI Y, LIU X L. Analysis and research progress of water-soluble constituents of Liupao tea[J]. Guangxi Quality Supervision Guide, 2010(10): 45-47. doi: 10.3969/j.issn.1009-6310.2010.10.017
[2]	何志强. 弘扬六堡茶文化做强六堡茶产业[J]. 中国茶叶,2007(4):32−38. [HE Z Q. Promote the tea culture and strengthen the tea industry[J]. China Tea,2007(4):32−38. doi: 10.3969/j.issn.1000-3150.2007.04.003 HE Z Q. Promote the tea culture and strengthen the tea industry [J]. China Tea, 2007(4): 32-38. doi: 10.3969/j.issn.1000-3150.2007.04.003
[3]	龚受基, 滕翠琴, 梁东姨, 等. 六堡茶茶褐素体外降脂功效研究[J]. 茶叶科学,2020,40(4):536−543. [GONG S J, TENG C Q, LIANG D Y, et al. In vitro study on hypolipidemic effects of theabrownins in Liupao tea[J]. Journal of Tea Science,2020,40(4):536−543. doi: 10.3969/j.issn.1000-369X.2020.04.012 GONG S J, TENG C Q, LIANG D Y, et al. In vitro study on hypolipidemic effects of theabrownins in Liupao tea[J]. Journal of Tea Science, 2020, 40(4): 536-543. doi: 10.3969/j.issn.1000-369X.2020.04.012
[4]	龙志荣, 邱瑞瑾, 马士成, 等. 六堡茶研究进展[J]. 中国茶叶加工,2017(1):40−45. [LONG Z R, QIU R J, MA S C, et al. Research progress of Liupao tea[J]. China Tea Processing,2017(1):40−45. doi: 10.15905/j.cnki.33-1157/ts.2017.01.007 LONG Z R, QIU R J, MA S C, et al. Research progress of Liupao tea [J]. China Tea Processing, 2017(1): 40-45. doi: 10.15905/j.cnki.33-1157/ts.2017.01.007
[5]	任聪, 杜海, 徐岩. 中国传统发酵食品微生物组研究进展[J]. 微生物学报,2017,57(6):885−898. [REN C, DU H, XU Y. Research progress on the microbiome of traditional fermented food in China[J]. Acta Microbiologica Sinica,2017,57(6):885−898. REN C, DU H, XU Y. Research progress on the microbiome of traditional fermented food in China[J]. Acta Microbiologica Sinica, 2017, 57(6): 885-898.
[6]	刘飞翔, 董其惠, 吴蓉, 等. 不同国家和地区传统发酵食品及其发酵微生物研究进展[J]. 食品科学,2020,41(21):338−350. [LIU F X, DONG Q H, WU R, et al. Recent advances in traditional fermented foods and starter cultures for their production in different countries and regions[J]. Food Science,2020,41(21):338−350. doi: 10.7506/spkx1002-6630-20191121-254 LIU F X, DONG Q H, WU R, et al. Recent advances in traditional fermented foods and starter cultures for their production in different countries and regions[J]. Food Science, 2020, 41(21): 338-350. doi: 10.7506/spkx1002-6630-20191121-254
[7]	杜金杰, 刘晓纯, 吴新慧, 等. 六堡茶微生物多样性研究进展[J]. 广东茶业,2021(4):2−8. [DU J J, LIU X C, WU X H, et al. Research progress on microbial diversity of Liupao tea[J]. Guangdong Tea,2021(4):2−8. doi: 10.3969/j.issn.1672-7398.2021.04.001 DU J J, LIU X C, WU X H, et al. Research progress on microbial diversity of Liupao tea[J]. Guangdong Tea, 2021(4): 2-8. doi: 10.3969/j.issn.1672-7398.2021.04.001
[8]	张阳. 普洱茶发酵过程中微生物群落结构动态分析[D]. 天津: 天津科技大学, 2012 ZHANG Y. Microbal community structure dynamics of Pu-er tea fermenting[D]. Tianjin: Tianjin University of Science and Technology, 2012.
[9]	温志杰, 石荣强, 何勇强, 等. 六堡茶渥堆过程中微生物种群变化的研究[J]. 安徽农业科学,2012,40(2):1009−1011. [WEN Z J, SHI R Q, HE Y Q, et al. Research on variation of microbial communities of Liupao tea during pile fermentation[J]. Journal of Anhui Agri,2012,40(2):1009−1011. doi: 10.3969/j.issn.0517-6611.2012.02.144 WEN Z J, SHI R Q, HE Y Q, et al. Research on variation of microbial communities of Liupao tea during pile fermentation[J]. Journal of Anhui Agri. 2012, 40(2): 1009-1011. doi: 10.3969/j.issn.0517-6611.2012.02.144
[10]	温志杰, 卢洁, 曹璐璐, 等. 六堡茶渥堆过程中优势酵母菌的分离与鉴定[J]. 基因组学与应用生物学,2016,35(5):1149−1155. [WEN Z J, LU J, CAO L L, et al. The isolation and identification of the dominant yeast of Liupao tea during pile-fermentaion[J]. Genomics and Applied Biology,2016,35(5):1149−1155. WEN Z J, LU J, CAO L L, et al. The isolation and identification of the dominant yeast of Liupao tea during pile-fermentaion[J]. Genomics and Applied Biology, 2016, 35(5): 1149-1155.
[11]	黄紫衡, 陈欢, 黄丽, 等. 六堡茶渥堆过程中可培养微生物的分离与鉴定[J]. 食品科学,2022,43(16):177−185. [HUANG Z H, CHEN H, HUANG L, et al. Isolation and identification of culturable microbes during the fermentation of Liupao tea[J]. Food Science,2022,43(16):177−185. doi: 10.7506/spkx1002-6630-20210830-389 HUANG Z H, CHEN H, HUANG L, et al. Isolation and identification of culturable microbes during the fermentation of Liupao tea[J]. Food Science, 2022, 43(16): 177-185. doi: 10.7506/spkx1002-6630-20210830-389
[12]	毛彦, 黄丽, 韦保耀, 等. 广西六堡茶“金花”菌的分离与分子鉴定[J]. 茶叶科学,2013,33(6):556−561. [MAO Y, HUANG L, WEI B Y, et al. Isolation and molecular identification of fungal colonization on Liupao tea in Guangxi[J]. Journal of Tea Science,2013,33(6):556−561. MAO Y, HUANG L, WEI B Y, et al. Isolation and molecular identification of fungal colonization on Liupao tea in Guangxi. Journal of Tea Science, 2013, 33(6): 556-561.
[13]	欧惠算. 六堡茶微生物的分离鉴定及优势菌对茶叶成分的影响研究[D]. 广州: 华南农业大学, 2017 OU H S. Isolation and identification of microbial from Liupao tea and study on the influence of superiority strains of tea compounds[D]. Guangzhou: South China Agricultural University, 2017.
[14]	徐书泽. 六堡茶中真菌的多样性分析[D]. 南宁: 广西大学, 2014 XU S Z. Fungal community analysls of Liupao tea[D]. Nanning: Guangxi University, 2014.
[15]	陈庆金, 黄丽, 滕建文, 等. 基于Miseq测序分析六堡茶陈化初期真菌多样性[J]. 食品科技,2015,40(8):67−71. [CHEN Q J, HUANG L, TENG J W, et al. Fungal community of Liupao tea during the early aging process by high-throughput sequencing technologies with Miseq[J]. Food Science and Technology,2015,40(8):67−71. CHEN Q J, HUANG L, TENG J W, et al. Fungal community of Liupao tea during the early aging process by high-throughput sequencing technologies with Miseq[J]. Food science and technology, 2015, 40(8): 67-71.
[16]	陈然, 郝彬秀, 田海霞, 等. 六堡茶真菌分布浅析及金花菌筛选鉴定[J]. 食品科技,2016,41(4):19−23. [CHEN R, HE B X, TIAN H X, et al. Distribution of fungal strains and molecular identifi cation of Eurotium cristatum in Liupao tea[J]. Food science and technology,2016,41(4):19−23. CHEN R, HE B X, TIAN H X, et al. Distribution of fungal strains and molecular identifi cation of Eurotium cristatum in Liupao tea[J]. Food science and technology, 2016, 41(4): 19-23.
[17]	胡沛然. 六堡茶多酚氧化酶及其产生菌对茶叶品质的应用[D]. 南宁: 广西大学, 2019 HU P R. Research on polyphenol oxidase in Liupao tea and the application of PPO producing microorganism to tea quality[D]. Nanning: Guangxi University, 2019.
[18]	付秀娟, 宋文军, 徐咏全, 等. 不同种类微生物对普洱茶发酵过程的影响[J]. 茶叶科学,2012,32(4):325−330. [FU X J, SONG W J, XU Y Q, et al. Effects of different microorganisms on the fermentative process of Pu-erh tea[J]. Journal of Tea Science,2012,32(4):325−330. doi: 10.3969/j.issn.1000-369X.2012.04.007 FU X J, SONG W J, XU Y Q, et al. Effects of different microorganisms on the fermentative process of Pu-erh tea[J]. Journal of Tea Science, 2012, 32(4): 325-330. doi: 10.3969/j.issn.1000-369X.2012.04.007
[19]	欧惠算, 邓旭铭, 张灵枝, 等. 六堡茶中金花菌的分离与鉴定[J]. 南方农业学报,2017,44(2):129−135. [OU H S, DNEG X M, ZHANG L Z, et al. Isolation and Identification of Jinhua Fungi in Liubao Tea[J]. Journal of Southern Agriculture,2017,44(2):129−135. OU H S, DNEG X M, ZHANG L Z, et al. Isolation and Identification of Jinhua Fungi in Liubao Tea [J]. Journal of Southern Agriculture, 2017, 44(2): 129-135.
[20]	欧惠算, 邓旭铭, 张灵枝, 等. 汽蒸前后六堡茶中优势微生物的分离鉴定[J]. 广东农业科学,2017,44(2):129−135. [OU H S, DNEG X M, ZHANG L Z, et al. Isolation and identification of dominant microorganisms of Liupao tea before and after steaming[J]. Guangdong Agricultural Sciences,2017,44(2):129−135. OU H S, DNEG X M, ZHANG L Z, et al. Isolation and identification of dominant microorganisms of Liupao tea before and after steaming[J]. Guangdong Agricultural Sciences, 2017, 44(2): 129-135.
[21]	WONG CHIN J M, PUCHOOA D, BAHORUN T, et al. Antimicrobial properties of marine fungi from sponges and brown algae of Mauritius[J]. International Biomechanics,2021,12(4):231−244.
[22]	IDRIS I, RAHMADHANI I, SUDIANA I M. Feasibility of Aspergillus keratitidis InaCC1016 for synthetic dyes removal in dyes wastewater treatment[J]. IOP Conference Series: Earth and Environmental Science,2020,439(1):12027. doi: 10.1088/1755-1315/439/1/012027
[23]	武发思, 武光文, 刘岩, 等. 太原北齐徐显秀墓壁画真菌群落组成与菌害成因[J]. 微生物学通报,2016,43(3):479−487. [WU F S, WU G W, LIU Y, et al. Fungal community composition on normal and moldy mural in Xu Xianxiu's tomb of Northern Qi Dynasty, Taiyuan[J]. Microbiology China Tong Bao,2016,43(3):479−487. WU F S, WU G W, LIU Y, et al. Fungal community composition on normal and moldy mural in Xu Xianxiu’s tomb of Northern Qi Dynasty, Taiyuan[J]. Microbiology China Tong Bao, 2016, 43(3): 479-487.
[24]	ANITHA D, VIJAYA T, PRAGATHI D, et al. Isolation and characterization of endophytic funfi from endemic medicinal plants of tirumala hills[J]. International Journal of Life Sciences Biotechnology and Pharma Research,2013,2(3):367.
[25]	刘婷婷. 四川黑茶渥堆过程中纤维素酶、果胶酶分泌菌株的筛选及其产酶条件优化[D]. 成都: 四川农业大学, 2015 LIU T T. Screening of strains secreting cellulase and pretinase of Sichuan dark tea during post-fermentation and optimization of conditions producting cellulase[D]. Chengdu: Sichuan Agricultural University, 2015.
[26]	沈恬安. 南海珊瑚共附生真菌抑菌活性及多样性分析[D]. 海口: 海南大学, 2020 SHEN T A. Analysis of antifungal activity and diversity of coral symbiotic fungi from the south China sea[D]. Haikou: University Of Hainan, 2020.
[27]	苏赞, 陈皓睿, 薛云, 等. 三株散囊菌属真菌的茶叶液态发酵与其成分分析[J]. 工业微生物,2020,50(1):14−19. [SU Z, CHEN H R, XUE Y, et al. Liquid fermentation of tea by three Eurotium spp. fungi and their corresponding content analyses[J]. Industrial Microbiology,2020,50(1):14−19. doi: 10.3969/j.issn.1001-6678.2020.01.003 SU Z, CHEN H R, XUE Y, et al. Liquid fermentation of tea by three Eurotium spp. fungi and their corresponding content analyses[J]. Industrial Microbiology, 2020, 50(1): 14-19. doi: 10.3969/j.issn.1001-6678.2020.01.003
[28]	周梦珍, 欧惠算, 邱瑞瑾, 等. 梧州茶厂六堡散茶真菌分离与鉴定[J]. 中国茶叶加工,2018(3):22−29. [ZHOU M Z, OU H S, QIU R J, et al. Isolation and identification of fungal species in Liupao loose tea from Wuzhou tea factory[J]. China Tea Processing,2018(3):22−29. ZHOU M Z, OU H S, QIU R J, et al. Isolation and identification of fungal species in Liupao loose tea from Wuzhou tea factory[J]. China Tea Processing, 2018(3): 22-29.
[29]	吕嘉枥, 杨柳青, 孟雁南. 茯砖茶中金花菌群的研究进展[J]. 食品科学,2020,41(9):316−322. [LÜ J L, YANG L Q, MENG Y N. Development of golden flower fungus community in Fuzhuan brick tea: A review[J]. Food Science,2020,41(9):316−322. LÜ J L, YANG L Q, MENG Y N. Development of golden flower fungus community in Fuzhuan brick tea: A review[J]. Food Science, 2020, 41(09): 316-322.
[30]	孟雁南. 陕西茯砖茶优势菌群及其功能性研究[D]. 西安: 陕西科技大学, 2019 MENG Y N. Study on dominant flora and its function of Fuzhuan brick tea produced in Shaanxi[D]. Xi'an: Shaanxi University of Science and Technology, 2019.
[31]	卢雨欣, 杨学英, 米洋, 等. 嗜盐真菌Aspergillus montevidensis生物特性研究[J]. 西南农业学报,2020,33(7):1441−1448. [LU Y X, YANG X Y, MI Y, et al. Biological characteristic research of halophilic fungus Aspergillus montevidensis[J]. Southwest China Journal of Agricultural Sciences,2020,33(7):1441−1448. LU Y X, YANG X Y, MI Y, et al. Biological characteristic research of halophilic fungus Aspergillus montevidensis[J]. Southwest China Journal of Agricultural Sciences, 2020, 33(7): 1441-1448.
[32]	杨苗, 张羽欣, 汪梦雯, 等. 模拟高渗条件对茯茶中“金花菌”生长特性的影响[J]. 陕西科技大学学报,2021,39(1):63−69. [YANG M, ZHANG Y X, WANG M W, et al. Effect of simulated hypertonic conditions on the growth characteristics of “Jinhua fungus” in fubrick tea[J]. Journal of Shaanxi University of Science and Technology,2021,39(1):63−69. YANG M, ZHANG Y X, WANG M W, et al. Effect of simulated hypertonic conditions on the growth characteristics of “Jinhua fungus” in fubrick tea[J]. Journal of Shaanxi University of Science and Technology, 2021, 39(1): 63-69.
[33]	ZHOU B, MA C, REN X, et al. Correlation analysis between filamentous fungi and chemical compositions in a pu-erh type tea after a long-term storage[J]. Food Science & Nutrition,2020,8(5):2501−2511.
[34]	曹亚璞, 王豪杰, 白斌锦, 等. 拉萨市蔡公堂乡大棚果蔬酵母菌的分离与鉴定[J]. 保鲜与加工,2019,19(1):140−146. [CAO Y P, WANG H J, BAI B J, et al. Isolation and identification of yeasts from fruits and vegetables in greenhouses of caigongtang, Lhasa[J]. Storage and Process,2019,19(1):140−146. doi: 10.3969/j.issn.1009-6221.2019.01.024 CAO Y P, WANG H J, BAI B J, et al. Isolation and identification of yeasts from fruits and vegetables in greenhouses of caigongtang, Lhasa[J]. Storage and Process, 2019, 19(1): 140-146. doi: 10.3969/j.issn.1009-6221.2019.01.024
[35]	FAKANKUN I, FRISTENSKY B, LEVIN D B. Genome sequence analysis of the oleaginous yeast, Rhodotorula diobovata, and comparison of the carotenogenic and oleaginous pathway genes and gene products with other oleaginous yeasts[J]. Journal of Fungi,2021,7(4):1−13.
[36]	文鹤, 刘江崟, 胡祥飞, 等. 一株产香酵母Trichomonascus ciferrii的分离鉴定及其纯种发酵豆豉的挥发性成分分析[J]. 食品与发酵工业,2021,47(16):152−158. [WEN H, LIU J Y, HU X F, et al. Volatile compounds in Douchi fermented by an aromatic yeast Trichomonascus ciferrii isolated from Aspergillus-type Douchi[J]. Food and Fermentation Industries,2021,47(16):152−158. WEN H, LIU J Y, HU X F, et al. Volatile compounds in Douchi fermented by an aromatic yeast Trichomonascus ciferrii isolated from Aspergillus-type Douchi[J]. Food and Fermentation Industries, 2021, 47(16): 152-158.
[37]	卢辉官. 出芽短梗霉的胞外多糖在氮源作用下的积累及其应用[D]. 扬州: 扬州大学, 2010 LU H G. Accumulation and application of extracellular polysaccharides of Aureobasidium pullulans under nitrogen source[D]. Yangzhou: Yangzhou University, 2010.
[38]	张鹏, 李炜, 师超, 等. 一株产果香型真菌的筛选、鉴定及在烟草增香中的应用[J]. 中国烟草科学,2021,42(5):95−101. [ZHANG P, LI W, SHI C, et al. Screening and identification of a fungus with a sweet fruit aroma and its application in flavoured tobacco[J]. Chinese Tobacco Science,2021,42(5):95−101. ZHANG P, LI W, SHI C, et al. Screening and identification of a fungus with a sweet fruit aroma and its application in flavoured tobacco[J]. Chinese Tobacco Science, 2021, 42(5): 95-101.
[39]	ZHAI M, LI J, JIANG C, et al. The bioactive secondary metabolites from Talaromyces species[J]. Natural products and bioprospecting,2016,6(1):1−24. doi: 10.1007/s13659-015-0081-3
[40]	李豪, 邹伟, 白光剑, 等. 高产纤维素酶真菌的筛选及鉴定[J]. 食品与发酵工业,2019,45(6):54−58. [LI H, ZOU W, BAI G J, et al. Screening and identification of high-level cellulase-producing fungi[J]. Food and Fermentation Industries,2019,45(6):54−58. LI H, ZOU W, BAI G J, et al. Screening and identification of high-level cellulase-producing fungi[J]. Food and Fermentation Industries, 2019, 45(6): 54-58.
[41]	李肖宏, 王潘, 李果, 等. 普洱茶贮藏过程中“金花”菌的鉴定及其对茶叶品质的影响[J]. 食品科技,2020,45(3):114−120. [LI X H, WANG P, LI G, et al. Identification of 'golden flower' fungi in Pu-erh tea storage and effects on tea quality[J]. Food science and technology,2020,45(3):114−120. LI X H, WANG P, LI G, et al. Identification of “golden flower” fungi in Pu-erh tea storage and effects on tea quality[J]. Food science and technology, 2020, 45(3): 114-120.
[42]	朱绍志, 王芳, 孔珊珊, 等. 葡萄柚酵母菌分离鉴定及其对3株青霉属致病菌抑菌效果研究[J]. 中国南方果树,2021,50(2):8−14. [ZHU S Z, WANG F, KONG S S, et al. Isolation and identification of grapefruit yeast and its bacteriostatic effect on three Penicillium pathogenic fungi[J]. South China Fruits,2021,50(2):8−14. ZHU S Z, WANG F, KONG S S, et al. Isolation and identification of grapefruit yeast and its bacteriostatic effect on three Penicillium pathogenic fungi[J]. South China Fruits, 2021, 50(2): 8-14.

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	黄冬兰，胡心蕊，胡毅青，林炜棋. 色氨酸荧光猝灭法测定食品中碘离子含量. 广东化工. 2025(01): 148-150 .
2.	王艳，包士雷，孙立瑞，窦博鑫，辛嘉英，张娜. 电化学技术在食品检测中的应用研究进展. 食品科学. 2024(03): 295-306 .
3.	黎之贤，肖培龙，任雯婧，马永志，吾热力森·阔马力别克，宋延艳，张玉，陈兆慧，如仙古丽·加玛力. PEDOT类导电聚合物/碳纳米管/Pt复合材料的制备及其电催化. 广东化工. 2024(12): 21-24 .
4.	谢桂芳，赖飞，王艺蓉，周雪丽，王晓鹭，蔡滔. 胶体金免疫层析法在食品快速检测中的应用研究进展. 食品安全导刊. 2023(32): 181-185 .