Journal of Tea Science Research, 2024, Vol.14, No.2, 92-101 http://hortherbpublisher.com/index.php/jtsr 95 with enzymes involved in plant cell wall degradation and catechin oxidation being crucial for the fermentation process (Li et al., 2018). These insights bridge the gap between microbiota and tea quality, offering pathways for optimizing production efficiency and product quality. Figure 2 Taxonomic diversity of 23 kombucha microbiomes (Adopted from Landis et al., 2022) Image caption: (A) Kombucha fermentation, showing floating biofilm and liquid tea; (B) Assignment of order-level taxonomy to unassembled reads using the Kaiju and NCBI BLASTnr+euk databases; (c) obtain the assignment of genus classification in the same manner; (D) At the different species level (Adopted from Landis et al., 2022) The Figure 2 presents a metagenomic analysis of the fermentation microbiome of 23 Pu'er teas, in which the taxonomic diversity of bacteria and yeast is detailed through advanced database tools. At the level of phylum and genus, there are significant differences in the main classifications such as Enterobacteriales and Lactobacillales, which reflect the unique fermentation environment of Pu'er tea. In particular, Komagataeibacter rhaeticus is marked as the most common and abundant bacterial species in Figure 2D, while Brettanomyces bruxellensis is the main yeast species. These findings not only reveal the structure of the microbial community in Pu'er tea, but also emphasize the potential role of certain key species in the fermentation process. 4.2 Case study: Impact of microbial diversity on tea flavor The microbial diversity in tea fermentation significantly impacts the flavor profile of the final product. In Pu'er tea, the dynamic changes in microbial communities, including bacteria and fungi, during fermentation stages are
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