Journal of Tea Science Research, 2024, Vol.14, No.2, 92-101 http://hortherbpublisher.com/index.php/jtsr 97 and classify proteins into biological processes and molecular function categories, advancing the understanding of SSF mechanisms in Pu-erh tea (Illeghems et al., 2015). High-throughput sequencing and Liquid Chromatography-Mass Spectrometry (LC-MS) are utilized to profile the microbial community and metabolites in Fuzhuan brick tea, revealing essential correlations between bacterial populations and metabolites (Fu et al., 2021). Additionally, metagenomic pyrosequencing is applied to delineate the microbial taxonomy and functional ontologies of microbial genes in Pu-erh tea pile fermentation, providing a comprehensive overview of the microbial community (Lyu et al., 2013). 6 Influence of Environmental Factors 6.1 Effect of geographic location on microbial diversity Geographic location significantly influences the microbial diversity in tea fermentation. For instance, the microbial and chemical diversities of Chinese dark teas (CDTs) are notably affected by latitude and pile fermentation processes. These factors determine the microbial β diversity and the nonvolatile chemical α and β diversities, which are crucial for the nutritional and flavor profiles of the tea (Kong et al., 2022). Additionally, the microbial community dynamics in traditional fermented teas like Miang from northern Thailand are shaped by the local environmental conditions, with Firmicutes and Proteobacteria being the dominant bacterial phyla, and Ascomycota the main fungal phylum (Unban et al., 2020). 6.2 Influence of fermentation conditions on microbial profiles Fermentation conditions, including the type of fermentation and the specific methods used, play a critical role in shaping the microbial profiles of tea. In the fermentation of Pu-erh tea, for example, the microbial community undergoes significant changes, with Aspergillus being the dominant fungus in the early stages and other genera like Bacillus and Debaryomyces becoming more prominent later (Zhao et al., 2015). Similarly, the fermentation process of Kombucha tea involves dynamic shifts in microbial communities, with Komagataeibacter and Brettanomyces bruxellensis being the most common microbes, and the microbial interactions within biofilms significantly influencing the fermentation qualities (Chakravorty et al., 2016). 6.3 Adaptation and resilience of microbial communities Microbial communities in tea fermentation exhibit remarkable adaptation and resilience to varying environmental conditions and fermentation processes. In the case of Fuzhuan brick tea, bacterial communities such as Lactococcus and Bacillus, along with the fungus Eurotium, adapt to the fermentation environment, contributing to the metabolomic profile of the tea (Xia et al., 2021). The microbial communities in Kombucha tea also demonstrate resilience, with specific bacteria and yeasts maintaining their presence and functional roles throughout the fermentation process, despite changes in environmental conditions (Landis et al., 2022). This adaptability is crucial for maintaining the quality and consistency of fermented tea products. 7 Applications in Industry 7.1 Enhancing tea quality through microbial management The quality of tea, particularly fermented varieties like Pu-erh and dark teas, is significantly influenced by the microbial communities involved in the fermentation process. Studies have shown that specific microbes, such as Aspergillus, Bacillus, and Rasamsonia, play crucial roles in the development of flavor compounds and overall tea quality (Zou et al., 2022). For instance, the presence of Aspergillus niger M10 in Sichuan South-road Dark Tea (SSDT) has been linked to enhanced sweetness and improved color attributes. Similarly, the microbial diversity in Pu-erh tea fermentation, dominated by Proteobacteria and Aspergillus, contributes to the degradation of plant cell walls and oxidation of catechins, which are essential for the tea's unique taste and aroma (Zhao et al., 2015). By understanding and managing these microbial communities, producers can optimize fermentation conditions to enhance tea quality. 7.2 Innovative fermentation techniques in tea production Innovative fermentation techniques, such as the use of synthetic microbial pairs and integrated meta-omics approaches, are being explored to improve tea production. In kombucha tea, the manipulation of microbial
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