Journal of Tea Science Research, 2024, Vol.14, No.2, 92-101 http://hortherbpublisher.com/index.php/jtsr 100 fermentation qualities. The microbial diversity in other fermented teas like Fuzhuan brick tea and Xiaguan Tuo tea also highlights the significant roles of bacteria and fungi in shaping the metabolomic profiles and enhancing the organoleptic qualities of the teas. Future research should focus on a more detailed understanding of the functional roles of specific microbial taxa in tea fermentation. This includes exploring the metabolic pathways and interactions between different microbial species to better understand their contributions to flavor and quality. Advanced techniques such as integrated metagenomics and metabolomics should be employed to map out these interactions comprehensively. Additionally, there is a need for studies that investigate the impact of controlled microbial inoculation on fermentation outcomes, which could lead to more consistent and high-quality tea products. Research should also explore the potential health benefits of fermented teas, given their rich microbial and chemical profiles, to substantiate claims of their beneficial properties. For tea industry stakeholders, these findings underscore the importance of microbial management in the fermentation process. By understanding the specific microbial communities and their roles, producers can optimize fermentation conditions to enhance the quality and consistency of their products. This could involve the use of targeted microbial inoculants to steer fermentation in desired directions, thereby improving flavor profiles and potentially adding health benefits. Additionally, the industry can benefit from adopting advanced analytical techniques to monitor and control the fermentation process more precisely, ensuring that the final product meets high standards of quality and safety. Overall, leveraging the insights from metagenomic studies can lead to innovations in tea production, offering new opportunities for product differentiation and market expansion. Acknowledgments The HortHerb Publisher appreciate the feedback from two anonymous peer reviewers on the manuscript of this study, whose careful evaluation have contributed to the manuscript. Conflict of Interest Disclosure The authors affirm that this research was conducted without any commercial or financial relationships that could be construed as a potential conflict of interest. References Chakravorty S., Bhattacharya S., Chatzinotas A., Chakraborty W., Bhattacharya D., and Gachhui R., 2016, Kombucha tea fermentation: Microbial and biochemical dynamics, International Journal of Food Microbiology, 220: 63-72. https://doi.org/10.1016/j.ijfoodmicro.2015.12.015 Coton M., Pawtowski A., Taminiau B., Burgaud G., Dé niel F., Coulloumme-Labarthe L., Fall A., Daube G., and Coton E., 2017, Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods, FEMS Microbiology Ecology, 93(5): fix048. https://doi.org/10.1093/femsec/fix048 Fu J., Chen L., Yang S., Li Y., Jin L., He X., He L., Ao X., Liu S., Liu A., Yang Y., Ma B., Cui X., Chen S., and Zou L., 2021, Metagenome and analysis of metabolic potential of the microbial community in pit mud used for Chinese strong-flavor liquor production, Food Research International, 143: 110294. https://doi.org/10.1016/J.FOODRES.2021.110294 Hu X., Wang K., Chen M., Fan J., Han S., Hou J., Chi L., Liu Y., and Wei T., 2020, Profiling the composition and metabolic activities of microbial community in fermented grain for the Chinese strong-flavor Baijiu production by using the metatranscriptome high-throughput 16S rRNA and ITS gene sequencings, Food Research International, 138: Pt A 109765. https://doi.org/10.1016/J.FOODRES.2020.109765 Illeghems K., Weckx S., and Vuyst L., 2015, Applying meta-pathway analyses through metagenomics to identify the functional properties of the major bacterial communities of a single spontaneous cocoa bean fermentation process sample, Food Microbiology, 50: 54-63. https://doi.org/10.1016/j.fm.2015.03.005 Kong Y., Ren H., Liu R., Silva R., Aksenov A., Melnik A., Zhao M., Le M., Ren Z., Xu F., Yan X., Yu L., Zhou Y., Xie Z., Li D., Wan X., Long Y., Xu Z., and Ling T., 2022, Microbial and nonvolatile chemical diversities of Chinese dark teas are differed by latitude and pile fermentation, Journal of Agricultural and Food Chemistry, 70(18): 5701-5714. https://doi.org/10.1021/acs.jafc.2c01005 Landis E., Fogarty E., Edwards J., Popa O., Eren A., and Wolfe B., 2022, Microbial diversity and interaction specificity in kombucha tea fermentations, mSystems, 7(3): e00157. https://doi.org/10.1128/msystems.00157-22
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