Journal of Tea Science Research, 2024, Vol.14, No.1, 10-18 http://hortherbpublisher.com/index.php/jtsr 14 Huang et al. (2020) conducted a comparative analysis of rhizosphere microbial communities of tea trees treated with probiotics and those treated with control bacteria through high-throughput sequencing technology. The results showed that the application of probiotics significantly affected the composition and diversity of rhizosphere microorganisms. The introduction of some beneficial strains increased the abundance of beneficial microorganisms and inhibited the growth of some potential pathogens. This regulation helps to maintain the balance of rhizosphere microbial community, improve plant resistance and reduce the invasion of pathogenic bacteria. Figure 2 Tea tree roots interact with microbes (Image Source: https://zhuanlan.zhihu.com/p/527306152) 3.3 Regulation of metabolic pathways related to tea yellowing by probiotics In addition to the direct control effect of tea yellowing disease and the influence of tea rhizosphere microbial community, probiotics may also achieve the regulation of tea yellowing disease by regulating metabolic pathways. Chen et al. (2018) performed a metabolomic analysis to compare tea samples from the probiotic treatment group and the control group. The results showed that the application of probiotics led to significant changes in metabolites inside the tea. The content of some metabolites related to antioxidant, disease resistance and plant growth was significantly regulated. This suggests that probiotics may enhance the plant's resistance and inhibit the development of tea yellowing by activating the plant's defensive metabolic pathways. Further metabolic pathway analysis revealed the key metabolic pathways involved in probiotics. By identifying and quantifying the expression changes of key enzymes, it can be found that probiotics may affect the development of tea yellowing by regulating metabolic pathways such as photosynthesis, secondary metabolism and nutrient transport in tea. The regulation of these metabolic pathways may provide more energy and resources for tea plants and enhance their resistance to pathogens. In conclusion, there are many interactions between tea root probiotics and tea yellowing. Probiotics can not only directly inhibit the growth and spread of pathogenic bacteria and reduce the degree of tea yellowing disease, but also control the disease by regulating the rhizosphere microbial community structure of tea tree and the regulation of metabolic pathways related to tea yellowing disease. These research results provide important theoretical basis and technical support for the tea industry, help to improve the quality and yield of tea, and promote the sustainable development of tea industry.
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