Journal of Tea Science Research, 2024, Vol.14, No.1, 44-51 http://hortherbpublisher.com/index.php/jtsr 49 In conclusion, the future of engineered tea fermentation is bright, with emerging technologies in microbial engineering, the application of machine learning and artificial intelligence, and a strong emphasis on sustainability poised to significantly enhance the field. These advancements will not only improve the quality and variety of fermented tea products but also contribute to a more sustainable and environmentally conscious approach to bio-manufacturing. 6 Concluding Remarks 6.1 Summary of key findings and discussions The exploration of microbial communities in the fermentation of various traditional teas has provided significant insights into the complex interactions between microbes and the biochemical changes they induce in tea products. Studies have consistently shown that microbial diversity is a critical factor in the fermentation process, influencing the flavor, aroma, and health benefits of the final tea product. Integrated meta-omics approaches have advanced our understanding of the microbiota, metabolites, and enzymes involved in the fermentation of Pu-erh tea, revealing a dynamic shift fromProteobacteria to Firmicutes and the dominance of fungal genera such as Aspergillus during different fermentation stages (Zhao et al., 2015; Ma et al., 2017; Zhao et al., 2019). Similarly, the non-filamentous fungi growth-based fermentation of Miang, a traditional fermented tea of North Thailand, has been characterized by a surge in lactic acid bacteria, yeast, and Bacillus, with Firmicutes and Ascomycota being the dominant phyla (Unban et al., 2020). The solid-state fermentation (SSF) of Post-fermented Pu-erh tea has been shown to involve a succession of microbial communities, with a significant correlation between microbial changes and the dynamics of chemical compounds such as tea polyphenols and catechins (Ma et al., 2017). The role of microbial enzymes in the degradation of plant cell walls and the oxidation of catechins has been highlighted, emphasizing the importance of microbial activity in the soft-rotting of tea leaves (Zhao et al., 2015). In the context of primary dark tea, the pile-fermentation process has been associated with a shift in microbial communities and the biochemical components they produce, with fungi contributing more significantly to the characteristic properties of the tea than bacteria (Li et al., 2018). The microbial community analysis of Sichuan South-road Dark Tea has identified Aspergillus niger as a key player in the development of organoleptic quality during pile-fermentation (Zou et al., 2022). The microbial community structure and change during the solid fermentation of Pu-erh tea have been studied using PCR-DGGE, revealing a steady microbial community at the last stage of fermentation, with Aspergillus niger and Bacillus being dominant species (Yang et al., 2013). Kombucha tea fermentation has been investigated for its microbial and biochemical dynamics, showing that the microbial community structure plays a crucial role in the beneficial properties of the beverage (Chakravorty et al., 2016). Lastly, the relevance between bacteria and metabolites in Fuzhuan Brick Tea has been explored, indicating that bacteria are involved in the changes of the metabolomics profile during fermentation (Xia et al., 2021). 6.2 Final thoughts on the future of engineered microbial communities in the tea industry The future of engineered microbial communities in the tea industry looks promising, with the potential to enhance the quality, flavor, and health benefits of tea products. The insights gained from the studies cited above pave the way for the development of novel fermented tea products through microbial community engineering. By manipulating microbial communities, it may be possible to control and optimize the fermentation process, leading to consistent and improved tea products. The integration of meta-omics techniques will continue to be instrumental in unraveling the complexities of microbial ecosystems in tea fermentation. This knowledge can be applied to select and cultivate specific microbial strains that contribute positively to the fermentation process. Furthermore, the understanding of microbial succession and the dynamics of chemical compounds during fermentation can inform the development of targeted interventions to enhance desirable properties in tea.
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