Journal of Tea Science Research, 2024, Vol.14, No.2, 92-101 http://hortherbpublisher.com/index.php/jtsr 92 Research Perspective Open Access Microbial Diversity in Tea Fermentation: A Metagenomic Perspective Chunyu Li, Baofu Huang Modern Agricultural Research Center, Cuixi Academy of Biotechnology, Zhuji, 311800, Zhejiang, China Corresponding author: baofu.huang@cuixi.org Journal of Tea Science Research, 2024, Vol.14, No.2 doi: 10.5376/jtsr.2024.14.0009 Received: 19 Jan., 2024 Accepted: 22 Feb., 2024 Published: 05 Mar., 2024 Copyright © 2024 Li and Huang, This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article: Li C.Y., and Huang B.F., 2024, Microbial diversity in tea fermentation: a metagenomic perspective, Journal of Tea Science Research, 14(2): 92-101 (doi: 10.5376/jtsr.2024.14.0009) Abstract Microbial diversity plays a crucial role in the fermentation of tea, affecting the flavor characteristics and health benefits of the final product. This study explores microbial diversity in tea fermentation from a metagenomic perspective, emphasizing how advanced metagenomic technologies have revolutionized our understanding of the microbial communities involved in tea processing. By examining the microbial profiles of different types of tea, such as green tea and black tea, and incorporating case studies like Pu-erh tea fermentation, the dynamic interactions and functional capabilities of these microbial communities are revealed. The study also discusses the impact of environmental factors, such as geographical location and fermentation conditions, on microbial diversity, and explores the application of microbial management to enhance tea quality. This comprehensive presentation of information highlights new opportunities and challenges in the field, proposing future directions for research and industrial applications to optimize the tea fermentation process. This study provides scientific basis and direction for continuous innovation and improvement in the tea industry. Keywords Tea fermentation; Microbial diversity; Metagenomics; Microbial management; Fermentation process optimization 1 Introduction Microbial diversity plays a pivotal role in the fermentation of various types of tea, such as Pu-erh, kombucha, and dark teas. The unique qualities of these teas are largely attributed to the specific microbial communities that dominate during fermentation. For instance, in Pu-erh tea, the presence of Aspergillus and other genera such as Bacillus and Debaryomyces are essential for the development of characteristic flavors and bioactive compounds (Zhao et al., 2015; Li et al., 2018). Similarly, the microbial interactions in kombucha tea, particularly between Komagataeibacter rhaeticus and Brettanomyces bruxellensis, are crucial for biofilm formation and fermentation quality (Landis et al., 2022). The microbial and chemical diversities in Chinese dark teas are influenced by geographical factors and manufacturing procedures, highlighting the importance of microbial diversity in determining tea quality (Kong et al., 2022). Metagenomics has emerged as a powerful tool for studying the complex microbial communities involved in tea fermentation. This approach allows for the comprehensive analysis of microbial DNA directly from environmental samples, providing insights into the taxonomic and functional diversity of microbial populations. For example, shotgun metagenomic sequencing has been used to reveal the microbial composition and functional genes in Pu-erh tea fermentation, identifying key microorganisms and their roles in flavor production (Li et al., 2018). Similarly, metagenomic and metaproteomic analyses have been employed to investigate the microbial communities and enzymes involved in the solid-state fermentation of Pu-erh tea, advancing our understanding of the fermentation mechanisms (Zhao et al., 2015). These studies demonstrate the potential of metagenomics to uncover the intricate microbial interactions and metabolic pathways that drive tea fermentation. This study provides a comprehensive overview of the microbial diversity involved in tea fermentation from a metagenomic perspective, summarizing current knowledge of microbial communities associated with different types of fermented tea. It emphasizes the importance of microbial diversity in influencing the quality and characteristics of fermented tea and discusses the application of metagenomic techniques in studying microbial
RkJQdWJsaXNoZXIy MjQ4ODYzNA==