英文摘要

Wuyi rock tea (WRT) has a unique “rock flavor”. It has been pointed out that there is a correlation between microorganisms and the production of “rock flavor” substances in Wuyi Rock Tea. However, the way in which microorganisms are involved in the production of the substances needs to be further investigated. This study predicted the microbial function of Rougui Wuyi rock tea and studied the formation and transformation pathway of “rock flavor” from the perspective of its enzyme production potential. The results showed that the enzyme differences among Rougui from different production areas were mainly among hydrolases, oxidoreductases, and transferases. Enzymes released glycoside-bound aroma substances, pathways of carotenoid biosynthesis, carbohydrate metabolism, and amino acid metabolism. The metabolic pathways of hotrienol, free amino acids, catechin analogs, and soluble sugars involved by microorganisms were constructed. The present study provides possible microbial metabolic pathways for flavor substances and offers theoretical guidance for enhancing tea quality through microbial or enzymatic interventions during tea processing.

代表性圖片


圖片摘要

不同產地肉桂茶樣中細菌源酶功能預測的差異分析

不同產地肉桂茶樣中真菌源酶功能預測的差異分析

肉桂茶“香氣-揮發性物質-酶-微生物”的相關性網絡分析


肉桂茶“滋味-非揮發性物質-酶-微生物”的相關性網絡分析

導讀

PICRUSt2（Phylogenetic Investigation of Communities by Reconstruction of Unobserved States 2）是一種基于細菌16S rRNA或真菌ITS基因測序數據作微生物功能預測的實用工具，通過構建與目標樣本相似的進化樹，推斷樣本中的功能基因群；同宏基因組測序結果具有較高的一致性，而時間成本大大降低。目前PICRUSt2已經在土壤、海洋藻類和陸生植物等微生物群落中功能酶預測中展現出了顯著優勢。

本文利用PICRUSt2軟件對不同產區的肉桂樣品的微生物組數據進行了功能預測，采用相關性網絡分析明確了微生物源功能酶與“巖韻”特征貢獻物之間的聯系，為茶葉加工過程中通過微生物或酶干預提升茶葉品質提供了一定參考。文章作者

江南大學彭政副研究員為論文第一作者，江南大學陳堅院士團隊張娟教授為論文的通訊作者。

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https://www.sciencedirect.com/science/article/pii/S221242922500046X?via=ihub

審稿：中國農業科學院茶葉研究所 許勇泉研究員

來源: 中國茶葉學會

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