YU Juan, JIANG Xiaoli, HUANG Yuan, et al. Study on the Dynamics of Differential Metabolites of Pu-erh Tea Fermented by Exogenous Added Bacteria[J]. Science and Technology of Food Industry, 2023, 44(23): 262−269. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023010045.
Citation: YU Juan, JIANG Xiaoli, HUANG Yuan, et al. Study on the Dynamics of Differential Metabolites of Pu-erh Tea Fermented by Exogenous Added Bacteria[J]. Science and Technology of Food Industry, 2023, 44(23): 262−269. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023010045.

Study on the Dynamics of Differential Metabolites of Pu-erh Tea Fermented by Exogenous Added Bacteria

More Information
  • Received Date: January 09, 2023
  • Available Online: September 24, 2023
  • In order to explore the role of exogenous bacteria in the fermentation process of Pu-erh tea and its impact on tea quality, the present study aimed to explore the differences in metabolite changes during fermentation of Pu-erh tea treated with different bacterial strains. To achieve this, non-targeted metabolomics technology was employed, which was combined with multivariate statistical analysis and differential heat maps. The study analyzed the flavonoids, alkaloids, and terpenoids present in the tea samples. The H group was found to have a fruity and sweet aroma, a bright red soup color, and a strong and sweet taste. The A group had a strong floral and honey aroma, a bright red soup color, and a strong and sweet aftertaste. The R group had a fruity and milky aroma, a bright yellow soup color, and a strong but astringent and bitter taste. These differences in quality were found to be related to the levels of metabolites such as malvidin, genkwanin, catechins, caffeine, and lactucin. The study provided preliminary insights into the differences in metabolite content during the fermentation of Pu-erh tea with different bacterial strains, which can have varying effects on the taste, aroma, and soup color of the tea. The findings of this study could provide theoretical assistance for future Pu-erh tea fermentation.
  • [1]
    段凤敏, 孙力元, 魏用林. GB/T 22111-2008《地理标志产品 普洱茶》标准的分析探讨[J]. 安徽农业科学,2018,46(3):173−177,182. [DUAN F M, SUN L Y, WEI Y L. GB/T 22111-2008《Standard of Pu-erh tea》of geographical indication products analysis discussion[J]. Journal of Anhui Agricultural Science,2018,46(3):173−177,182. doi: 10.3969/j.issn.0517-6611.2018.03.054

    DUAN F M, SUN L Y, WEI Y L. GB/T 22111-2008《Standard of Pu-erh tea》of geographical indication products analysis discussion[J]. Journal of Anhui Agricultural Science, 2018, 463): 173177,182. doi: 10.3969/j.issn.0517-6611.2018.03.054
    [2]
    JENG K C, CHEN C S, FANG Y P, et al. Effect of microbial fermentation on content of statin, GABA, and polyphenols in Pu-erh tea[J]. Journal of Agricultural and Food Chemistry,2007,55(21):8787−8792.
    [3]
    彭翠珍, 刘川, 李晚谊. 云南普洱茶人工接种发酵研究[J]. 云南大学学报(自然科学版),2008(S1):351−355. [PENG C Z, LIU C, LI W Y. Research on artificial inoculation fermentation of Yunnan Pu-erh tea[J]. Journal of Yunnan University (Natural Science Edition),2008(S1):351−355.

    PENG C Z, LIU C, LI W Y. Research on artificial inoculation fermentation of Yunnan Pu-erh tea[J]. Journal of Yunnan University (Natural Science Edition), 2008S1): 351355.
    [4]
    刘琨毅, 王利妍, 安江珊, 等. 接种地衣芽孢杆菌发酵的普洱茶品质与微生物群落分析[J]. 食品科学技术学报,2022,40(2):108−118. [LIU K Y, WANG L Y, AN J S, et al. Analysis of quality and microbial communities of Pu-erh tea through inoculation fermentation with Bacillus licheniformis[J]. Journal of Food Science and Technology,2022,40(2):108−118. doi: 10.12301/spxb202100420

    LIU K Y, WANG L Y, AN J S, et al. Analysis of quality and microbial communities of Pu-erh tea through inoculation fermentation with Bacillus licheniformis[J]. Journal of Food Science and Technology, 2022, 402): 108118. doi: 10.12301/spxb202100420
    [5]
    颜丽, 刘秀河, 李钰涵. 红曲霉代谢产物的研究进展与应用[J]. 中国调味品,2020,45(7):191−193. [YAN L, LIU X H, LI Y H. Research progress and application of metabolites from Monascus[J]. China Seasoning,2020,45(7):191−193. doi: 10.3969/j.issn.1000-9973.2020.07.043

    YAN L, LIU X H, LI Y H. Research progress and application of metabolites from Monascus[J]. China Seasoning, 2020, 457): 191193. doi: 10.3969/j.issn.1000-9973.2020.07.043
    [6]
    PATAKOVA P. Monascus secondary metabolites:Production and biological activity[J]. Journal of Industrial Microbiology and Biotechnology,2013,40(2):169−181. doi: 10.1007/s10295-012-1216-8
    [7]
    SRIANTA I, RISTIARINI S, NUGERAHANI I, et al. Recent research and development of Monascus fermentation products[J]. International Food Research Journal,2014,21(1):1−12.
    [8]
    REN X Y, HE Z G, LIN X J, et al. Screening and evaluation of Monascus purpureus FJMR24 for enhancing the raw material utilization rate in rice wine brewing[J]. Journal of the Science of Food and Agriculture,2021,101(1):185−193.
    [9]
    李亚莉, 黑利生, 秘鸣, 等. 产洛伐他汀紫色红曲霉发酵普洱茶初探[J]. 食品与发酵科技,2013,49(2):34−39. [LI Y L, HEI L S, MI M, et al. Application of Monascus purpureus MPT13 producing lovastatin for Pu-erh tea fermentation[J]. Food and Fermentation Science and Technology,2013,49(2):34−39.

    LI Y L, HEI L S, MI M, et al. Application of Monascus purpureus MPT13 producing lovastatin for Pu-erh tea fermentation[J]. Food and Fermentation Science and Technology, 2013, 492): 3439.
    [10]
    宋诗颖, 林雨蝶, 周罗娜, 等. 红曲发酵夏秋茶菌种筛选及基质适生性研究[J]. 食品科技,2022,47(10):62−69. [SONG S Y, LIN Y D, ZHOU L N, et al. Screening of Monascus fermented summer and autumn tea and study on substrate adaptability[J]. Food Technology,2022,47(10):62−69. doi: 10.13684/j.cnki.spkj.2022.10.045

    SONG S Y, LIN Y D, ZHOU L N, et al. Screening of Monascus fermented summer and autumn tea and study on substrate adaptability[J]. Food Technology, 2022, 4710): 6269. doi: 10.13684/j.cnki.spkj.2022.10.045
    [11]
    陈瑞鑫, 牛诗源, 赵雨欣, 等. 益生菌发酵模拟芒果汁特性及产香能力分析[J]. 中国酿造,2022,41(7):87−93. [CHEN R X, NIU S Y, ZHAO Y X, et al. Characteristics of probiotic in the fermentation of simulated mango juice and its aroma production ability analysis[J]. China Brewing,2022,41(7):87−93. doi: 10.11882/j.issn.0254-5071.2022.07.016

    CHEN R X, NIU S Y, ZHAO Y X, et al. Characteristics of probiotic in the fermentation of simulated mango juice and its aroma production ability analysis[J]. China Brewing, 2022, 417): 8793. doi: 10.11882/j.issn.0254-5071.2022.07.016
    [12]
    KHARE A, GAUR S. Cholesterol-lowering effects of Lactobacillus species[J]. Current Microbiology,2020,77(4):638−644.
    [13]
    王子浩, 秦廷发, 张可, 等. 外源添加乳酸菌发酵对云南普洱茶特征成分的影响[J]. 云南农业大学学报,2014,29(6):867−872. [WANG Z H, QIN T F, ZHANG K, et al. Effect of lactic acid bacteria inoculation fermentation on the characteristic chemical composition of Yunnan Pu-erh tea[J]. Journal of Yunnan Agricultural University,2014,29(6):867−872.

    WANG Z H, QIN T F, ZHANG K, et al. Effect of lactic acid bacteria inoculation fermentation on the characteristic chemical composition of Yunnan Pu-erh tea[J]. Journal of Yunnan Agricultural University, 2014, 296): 867872.
    [14]
    虞昕磊, 艾于杰, 曲凤凤, 等. 代谢组学在研究茶叶品质形成中的应用[J]. 茶叶科学,2018,38(1):20−32. [YU X L, AI Y J, QU F F, et al. Metabolomics application in the study of tea quality formation[J]. Tea Science,2018,38(1):20−32. doi: 10.3969/j.issn.1000-369X.2018.01.003

    YU X L, AI Y J, QU F F, et al. Metabolomics application in the study of tea quality formation[J]. Tea Science, 2018, 381): 2032. doi: 10.3969/j.issn.1000-369X.2018.01.003
    [15]
    陈璐, 祁勇刚, 王常苏, 等. 多菌混合发酵红曲生产Monacolin K与GABA的研究[J]. 中国酿造,2012,31(11):124−128. [CHEN L, QI Y G, WANG C S, et al. Study on the production of Monacolin K and GABA by multibacterial mixed fermentation of red yeast[J]. China Brewing,2012,31(11):124−128. doi: 10.3969/j.issn.0254-5071.2012.11.033

    CHEN L, QI Y G, WANG C S, et al. Study on the production of Monacolin K and GABA by multibacterial mixed fermentation of red yeast[J]. China Brewing, 2012, 3111): 124128. doi: 10.3969/j.issn.0254-5071.2012.11.033
    [16]
    罗燕, 唐玉雪, 文敏, 等. 青砖茶渥堆过程中理化特性及细菌多样性分析[J]. 食品安全质量检测学报,2022,13(16):5128−5136. [LUO Y, TANG Y X, WEN M, et al. Analysis of physicochemical property and bacterial diversity during the pile-fermentation of Qingzhuan tea[J]. Journal of Food Safety and Quality,2022,13(16):5128−5136. doi: 10.3969/j.issn.2095-0381.2022.16.spaqzljcjs202216005

    LUO Y, TANG Y X, WEN M, et al. Analysis of physicochemical property and bacterial diversity during the pile-fermentation of Qingzhuan tea[J]. Journal of Food Safety and Quality, 2022, 1316): 51285136. doi: 10.3969/j.issn.2095-0381.2022.16.spaqzljcjs202216005
    [17]
    杨雅雯, 刘勇, 刘雨, 等. 不同干燥方法对射干药材干燥特性、外观性状和有效成分的影响[J]. 中国中药杂志,2021,46(2):366−373. [YANG Y W, LIU Y, LIU Y, et al. Effects of different drying methods on drying characteristics, appearance and active ingredients of Belamcanda chinensis[J]. China Journal of Traditional Chinese Medicine,2021,46(2):366−373. doi: 10.19540/j.cnki.cjcmm.20201022.305

    YANG Y W, LIU Y, LIU Y, et al. Effects of different drying methods on drying characteristics, appearance and active ingredients of Belamcanda chinensis[J]. China Journal of Traditional Chinese Medicine, 2021, 462): 366373. doi: 10.19540/j.cnki.cjcmm.20201022.305
    [18]
    曾议霆, 吴雪莉, 杨春梅, 等. 基于非靶向代谢组学比较不同发酵方式红茶滋味物质差异[J]. 食品安全质量检测学报,2022,13(16):5288−5296. [ZENG Y T, WU X L, YANG C M, et al. Comparison of taste substances of black tea with different fermentation methods based on non-targeted metabolomics[J]. Journal of Food Safety and Quality Testing,2022,13(16):5288−5296. doi: 10.3969/j.issn.2095-0381.2022.16.spaqzljcjs202216024

    ZENG Y T, WU X L, YANG C M, et al. Comparison of taste substances of black tea with different fermentation methods based on non-targeted metabolomics[J]. Journal of Food Safety and Quality Testing, 2022, 1316): 52885296. doi: 10.3969/j.issn.2095-0381.2022.16.spaqzljcjs202216024
    [19]
    李海燕, 罗程, 李瑶, 等. 酸茶加工工艺、成分、微生物多样性及生物学功效研究进展[J]. 食品工业科技, 2023, 44(14):430−437. [LI H Y, LUO C, LI Y, et al. Research progress on processing technology, composition, microbial diversity and biological efficacy of sour tea[J]. Science and Technology of Food Industry, 2023, 44(14):430−437.

    LI H Y, LUO C, LI Y, et al. Research progress on processing technology, composition, microbial diversity and biological efficacy of sour tea[J]. Science and Technology of Food Industry, 2023, 44(14): 430−437.
    [20]
    张英娜, 嵇伟彬, 许勇泉, 等. 儿茶素呈味特性及其感官分析方法研究进展[J]. 茶叶科学,2017,37(1):1−9. [ZHANG Y N, JI W B, XU Y Q, et al. Rewiew on taste characteristic of catechins and its sensory analysis method[J]. Tea Science,2017,37(1):1−9. doi: 10.3969/j.issn.1000-369X.2017.01.001

    ZHANG Y N, JI W B, XU Y Q, et al. Rewiew on taste characteristic of catechins and its sensory analysis method[J]. Tea Science, 2017, 371): 19. doi: 10.3969/j.issn.1000-369X.2017.01.001
    [21]
    LIU X Y, ZHENG F, LI S, et al. Malvidin and its derivatives exhibit antioxidant properties by inhibiting MAPK signaling pathways to reduce endoplasmic reticulum stress in ARPE-19 cells[J]. Food & Function,2021,12(16):7198−7213.
    [22]
    BASTIN A R, SADEGHI A, ABOLHASSANI M, et al. Malvidin prevents lipopolysaccharide-induced oxidative stress and inflammation in human peripheral blood mononuclear cells[J]. Iubmb Life,2020,72(7):1504−1514. doi: 10.1002/iub.2286
    [23]
    许倩, 张晨, 吴嘉维, 等. 花青素的生物合成研究进展[J]. 林产化学与工业,2020,40(3):1−11. [[XU Q, ZHANG C, WU J W, et al. Advances in the biosynthesis of anthocyanins[J]. Chemistry and Industry of Forest Products,2020,40(3):1−11. doi: 10.3969/j.issn.0253-2417.2020.03.001

    [XU Q, ZHANG C, WU J W, et al. Advances in the biosynthesis of anthocyanins[J]. Chemistry and Industry of Forest Products, 2020, 403): 111. doi: 10.3969/j.issn.0253-2417.2020.03.001
    [24]
    江友娅, 陈琦, 张露, 等. 芫花素对 α-葡萄糖苷酶的抑制作用[J]. 食品工业科技,2021,42(15):43−47. [JIANG Y Y, CHEN Q, ZHANG L, et al. Inhibitory effect of genkwanin on α-glucosidase[J]. Science and Technology of Food Industry,2021,42(15):43−47. doi: 10.13386/j.issn1002-0306.2020110126

    JIANG Y Y, CHEN Q, ZHANG L, et al. Inhibitory effect of genkwanin on α-glucosidase[J]. Science and Technology of Food Industry, 2021, 4215): 4347. doi: 10.13386/j.issn1002-0306.2020110126
    [25]
    ZHANG Y H, LI Y F, WANG Y J, et al. Identification and characterization of N9-methyltransferase involved in converting caffeine into non-stimulatory theacrine in tea[J]. Nature Communications,2020,11(1):1−8. doi: 10.1038/s41467-019-13993-7
    [26]
    刘玉飞, 庞丹丹, 李友勇, 等. 苦茶碱代谢关键转录因子基因的筛选鉴定[J]. 茶叶科学,2022,42(1):41−50. [LIU Y F, PANG D D, LI Y Y, et al. The screening and identification of key transcription factor genes for theacrine metabolism[J]. Tea Science,2022,42(1):41−50. doi: 10.3969/j.issn.1000-369X.2022.01.005

    LIU Y F, PANG D D, LI Y Y, et al. The screening and identification of key transcription factor genes for theacrine metabolism[J]. Tea Science, 2022, 421): 4150. doi: 10.3969/j.issn.1000-369X.2022.01.005
    [27]
    秦丹丹, 王秋霜, 李红建, 等. 苦茶及其特异性成分苦茶碱研究进展[J]. 食品科学,2021,42(13):353−359. [QIN D D, WANG Q S, LI H J, et al. Research progress on bitter tea and its specific component, bitter theophylline[J]. Food Science,2021,42(13):353−359. doi: 10.7506/spkx1002-6630-20200617-231

    QIN D D, WANG Q S, LI H J, et al. Research progress on bitter tea and its specific component, bitter theophylline[J]. Food Science, 2021, 4213): 353359. doi: 10.7506/spkx1002-6630-20200617-231
    [28]
    张广辉, 梁月荣, 吴颖. 咖啡因生物合成研究进展及在茶树育种中的应用[J]. 茶叶,2005(1):18−23. [ZHANG G H, LIANG Y R, WU Y. Research progress on caffeine biosynthesis and its application in tea breeding[J]. Tea,2005(1):18−23. doi: 10.3969/j.issn.0577-8921.2005.01.012

    ZHANG G H, LIANG Y R, WU Y. Research progress on caffeine biosynthesis and its application in tea breeding[J]. Tea, 20051): 1823. doi: 10.3969/j.issn.0577-8921.2005.01.012
    [29]
    陈玲, 熊智, 孙浩, 等. 四种不同年份普洱茶中茶多酚与咖啡碱成分的分析[J]. 食品工业科技,2011,32(10):132−134,138. [CHEN L, XIONG Z, SUN H, et al. Analysis of tea polyphenols and caffeine in four different years of Pu-erh tea[J]. Science and Technology of Food Industry ,2011,32(10):132−134,138. doi: 10.13386/j.issn1002-0306.2011.10.059

    CHEN L, XIONG Z, SUN H, et al. Analysis of tea polyphenols and caffeine in four different years of Pu-erh tea[J]. Science and Technology of Food Industry , 2011, 3210): 132134,138. doi: 10.13386/j.issn1002-0306.2011.10.059
    [30]
    梁宗锁, 方誉民, 杨东风. 植物萜类化合物生物合成与调控及其代谢工程研究进展[J]. 浙江理工大学学报(自然科学版),2017,37(2):255−264. [LIANG Z S, FANG Y M, YANG D F. Biosynthesis, regulation and metabolic engineering of terpenoids in plants[J]. Journal of Zhejiang University of Technology (Natural Science Edition),2017,37(2):255−264.

    LIANG Z S, FANG Y M, YANG D F. Biosynthesis, regulation and metabolic engineering of terpenoids in plants[J]. Journal of Zhejiang University of Technology (Natural Science Edition), 2017, 372): 255264.
    [31]
    薛海洁, 王颖, 李春. 植物天然产物的微生物合成与转化[J]. 化工学报,2019,70(10):3825−3835. [XUE H J, WANG Y, LI C. Microbial synthesis and transformation of plant-derived natural products[J]. Journal of Chemical Engineering,2019,70(10):3825−3835.

    XUE H J, WANG Y, LI C. Microbial synthesis and transformation of plant-derived natural products[J]. Journal of Chemical Engineering, 2019, 7010): 38253835.
    [32]
    王佳, 游松, 周丽娜. 倍半萜生物转化的研究进展[J]. 沈阳药科大学学报,2012,29(2):156−164. [WANG J, YOU S, ZHOU L N. Progress in research of sesquiterpenoids biotransformation[J]. Journal of Shenyang Pharmaceutical University,2012,29(2):156−164. doi: 10.14066/j.cnki.cn21-1349/r.2012.02.006

    WANG J, YOU S, ZHOU L N. Progress in research of sesquiterpenoids biotransformation[J]. Journal of Shenyang Pharmaceutical University, 2012, 292): 156164. doi: 10.14066/j.cnki.cn21-1349/r.2012.02.006
  • Cited by

    Periodical cited type(5)

    1. 王慧蕊,魏团团,董明娜,张慧,马艺超,任丹丹,何云海,汪秋宽. 水产品劣变机制及其保鲜剂研发研究进展. 食品安全质量检测学报. 2024(11): 140-150 .
    2. 陈慧,葛迎港,胡希立,王飞,孙国辉,周德庆. 基于脂质组学探究冻藏温度对星康吉鳗(Conger myriaster)脂质变化的影响. 食品与发酵工业. 2024(22): 294-301 .
    3. 任佳,严红波,水珊珊,郑文雄,杨榕琳,张宾. 3种带鱼冻藏过程中肌肉品质特性变化. 食品科技. 2024(12): 105-113 .
    4. 潘创,马静蓉,李亚会,杨贤庆. 水产品低温保藏过程中色泽劣化及护色的研究. 食品与发酵工业. 2023(12): 301-308 .
    5. 高可安,钟湘,蓝曼宁,周昕仪,游刚. 冻藏对鱼糜熟化过程中品质变化的影响. 食品科技. 2023(12): 104-112 .

    Other cited types(4)

Catalog

    Article Metrics

    Article views (115) PDF downloads (16) Cited by(9)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return