Journal of Tea Science Research, 2024, Vol.14, No.1, 10-18 http://hortherbpublisher.com/index.php/jtsr 11 The purpose of this study was to explore the interaction between tea root probiotics and tea yellows, in order to provide new ideas and methods for the prevention and treatment of tea yellows, and to provide theoretical and practical value for the sustainable development of tea industry. By revealing the pathogenesis of tea yellowing and its relationship with plant immune system, the etiology of tea yellowing disease can be deeply understood and theoretical basis for further prevention and control can be provided. To evaluate the potential of tea root probiotics in the control of tea yellowing disease is helpful to develop new strategies and methods to improve the yield and quality of tea. In addition, the application of probiotics can also promote soil health and crop disease resistance, contribute to the sustainable development of the tea industry and improve the economic benefits of tea farmers (Guan et al., 2020). It is hoped that the discussion in this study can provide references for improving the yield and quality of tea and promoting the development of the tea industry in a healthier and more sustainable direction. 1 Interaction between Probiotics and Tea Tree Roots 1.1 Classification and characteristics of probiotics Probiotics are a class of microorganisms that are beneficial to the health of the host, and their main feature is that they can colonize the intestinal tract or other tissue parts of the host and form a symbiotic relationship with the host (Bahati et al., 2022). Probiotics can also colonize and play an important role in the root of the tea plant. Probiotics can be divided into different strains according to their classification, including lactic acid bacteria, bifidobacteria, yeast and so on. Lactic acid bacteria are a group of Gram-positive bacteria that produce lactic acid as a metabolite. They are commonly found in fermented foods, such as yogurt and lactic acid-fermented vegetables. Lactic acid bacteria have an antibacterial effect, can inhibit the growth of some harmful microorganisms by producing antibacterial substances, and is very important for maintaining the balance of intestinal flora. Bifidobacteria is a group of Gram-positive bacteria commonly found in the intestines of humans and animals. They have strong acid resistance and bile salt tolerance, can resist the influence of stomach acid and bile, and successfully colonize the intestine and play a probiotic role (Guan et al., 2020). Bifidobacteria aid in digestion and absorption of nutrients, promote the normal function of the immune system, and play an important role in intestinal health. Yeast is a class of single-celled fungi commonly found in the natural environment and in food. Yeasts have the ability to ferment and convert carbohydrates into alcohol and carbon dioxide. Certain yeasts have antioxidant and antibacterial effects, which can promote nutrient absorption and immune function of the host. Each strain has different metabolic characteristics and physiological functions and therefore plays a different role in the interaction with the root of the tea plant. 1.2 Effects of probiotics on the growth and health of tea plants Studies have shown that probiotics can promote the growth and development of tea tree roots (Huang et al., 2020). The organic acids and enzymes they produce can reduce soil pH, improve soil structure, increase the surface area absorbed by roots, and increase the growth of root hairs. These beneficial substances can also promote the division and elongation of root cells, and improve the absorption capacity of roots for nutrients. Probiotics, through metabolic activity, convert some organic and inorganic substances into forms that can be absorbed and utilized by the tea plant. They produce enzymes that break down organic matter in organic fertilizers and soil, releasing more nutrients for the tea plant to absorb. Probiotics can also improve the utilization efficiency of nutrients such as nitrogen, phosphorus and potassium, and reduce the loss and waste of nutrients. Probiotics activate the immune system of the tea plant and enhance the plant's resistance to pathogens. They regulate plant growth and development processes by producing some hormonal substances, such as auxin and gibberellin, and enhance plant recognition and defense against pathogens (Wang et al., 2020). In addition,
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