ArticleFoods (Basel, Switzerland)2023
Microbial Diversity and Characteristic Quality Formation of Qingzhuan Tea as Revealed by Metagenomic and Metabolomic Analysis during Pile Fermentation.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed, 9 citations in OpenAlex.
- From rhizosphere to gut: microbial drivers of tea flavor and bioactivity.NPJ science of food · 2026Article
- Multi-omics insights into floral-fruity aroma formation during Pu'er tea fermentation inoculated with a synthetic fungal community.NPJ science of food · 2026Article
- Metabolic and Microbial Community Profiles of Century-Old Pu-Erh Tea: An Integrative Metabolomic and Microbiomic Analysis.Foods (Basel, Switzerland) · 2026Article
- Influences of Fermentation Temperature on Volatile and Non-Volatile Compound Formation in Dark Tea: Mechanistic Insights UsingFoods (Basel, Switzerland) · 2026Article
- Substrate-Mediated Raw Material Grade Affects Sensory Quality, Chemical Composition, and Fungal Community of Fu Brick Tea.Foods (Basel, Switzerland) · 2025Article
- HS-SPME-GC-MS combined with relative odor activity value identify the key aroma components of flowery and fruity aroma in different types of GABA tea.Food chemistry: X · 2024Article
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Authors and funding
11 authors at 1 institution in 1 country.
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Abstract
In order to analyze the changes in the microbial community structure during the pile fermentation of Qingzhuan tea and their correlation with the formation of quality compounds in Qingzhuan tea, this study carried out metagenomic and metabolomic analyses of tea samples during the fermentation process of Qingzhuan tea. The changes in the expression and abundance of microorganisms during the pile fermentation were investigated through metagenomic assays. During the processing of Qingzhuan tea, there is a transition from a bacterial dominated ecosystem to an ecosystem enriched with fungi. The correlation analyses of metagenomics and metabolomics showed that amino acids and polyphenol metabolites with relatively simple structures exhibited a significant negative correlation with target microorganisms, while the structurally complicated B-ring dihydroxy puerin, B-ring trihydroxy galloyl puerlin, and other compounds showed a significant positive correlation with target microorganisms.
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