Journal of Tea Science Research, 2024, Vol.14, No.1, 44-51 http://hortherbpublisher.com/index.php/jtsr 45 and consistency (Chakravorty et al., 2016; Zhao et al., 2019; Unban et al., 2020). For example, the application of enzymatic fermented soybean in tea plantations has been shown to regulate microbial communities in the soil, positively affecting the lipid metabolites in tea new shoots (Zhang et al., 2022). This suggests that targeted interventions in microbial communities can have far-reaching effects on the tea itself and its surrounding ecosystem. The objectives of this research are to explore the potential of microbial community engineering in the development of novel fermented tea products, to understand the interactions between different microbial species during fermentation, and to identify key enzymes and metabolites involved in the process. We expect that this research will lead to the creation of new tea products with enhanced flavors, health benefits, and commercial value, while also contributing to the sustainability of tea agriculture through improved soil health and reduced reliance on chemical fertilizers (Zhao et al., 2015; Zhao et al., 2019; Zhang et al., 2022; Long et al., 2023). 1 Fundamentals of Tea Fermentation 1.1 Basic principles of tea fermentation Tea fermentation is a complex biochemical process that involves the microbial transformation of tea leaf components into a variety of new compounds that contribute to the unique flavors, aromas, and colors of fermented tea products. The process is largely anaerobic and can be either spontaneous or controlled, depending on the desired outcome of the fermentation. During fermentation, microorganisms such as bacteria, yeasts, and fungi metabolize the tea's polyphenols, amino acids, and carbohydrates, leading to the production of a range of bioactive compounds (Wang et al., 2015; Li et al., 2018b; Zhao et al., 2019; Hu et al., 2022). 1.2 Key microbial players and their roles in tea fermentation The microbial community in tea fermentation is diverse and includes a variety of fungi and bacteria that play crucial roles in the development of the tea's characteristics. Aspergillus, Candida, Lactobacillus, and Komagateibacter are some of the key genera identified in different stages of tea fermentation. Aspergillus species, for instance, are significant in the early stages of fermentation, contributing to the formation of flavor compounds such as theabrownin and methoxy-phenolic compounds (Chakravorty et al., 2016; Li et al., 2018a; Zou et al., 2022). Yeasts like Candida and bacteria such as Lactobacillus and Komagateibacter are also involved in the fermentation process, influencing the biochemical properties and beneficial health effects of the tea (Chen, 2012; Chakravorty et al., 2016). 1.3 Factors influencing microbial activity and tea fermentation dynamics Several factors influence the activity of the microbial community and the dynamics of tea fermentation. These include the temperature and pH of the fermentation environment, the availability of nutrients, and the moisture content of the tea leaves. For example, the temperature of the fermentation pile can affect the growth and activity of the microbial community, as seen in the fermentation of Puer tea, where the temperature is maintained around 50 °C for optimal microbial activity (Zou et al., 2022). The water content and pH also play a role in creating favorable conditions for the propagation of specific fungi and bacteria (Zou et al., 2022). Additionally, the presence of enzymes such as polyphenol oxidase, cellulase, and pectinase, which are produced by the microbial community, can significantly alter the chemical composition of the tea, affecting its flavor and health properties (Li et al., 2018b; Zhu et al., 2019). In conclusion, the fermentation of tea is a dynamic process governed by the interplay of microbial communities and environmental factors. Understanding these fundamentals is essential for the development of novel fermented tea products with specific nutritional and health benefits. 2 Microbial Community Engineering: Concepts and Techniques 2.1 Definition of microbial community engineering Microbial community engineering is an emerging field that focuses on the intentional design and manipulation of microbial communities to achieve specific outcomes or enhance certain functions. This discipline recognizes the
RkJQdWJsaXNoZXIy MjQ4ODYzNA==