Effect of Inoculation with Debaryomyces hansenii on the Microbial Community and Quality of Pu-erh Tea during Fermentation
In this study, Debaryomyces hansenii PETY002, isolated from Pu-erh tea, was used for enhanced fermentation (EF) of Pu-erh tea. The total number of yeast colonies was significantly higher in the EF group than in the natural fermentation (NF) group. Sensory evaluation revealed that the tea infusion fr...
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China Food Publishing Company
2025-03-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-5-014.pdf |
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| author | WANG Teng, BO Nianguo, SHA Gen, LU Wanyang, MA Yan, ZHAO Ming, |
| author_facet | WANG Teng, BO Nianguo, SHA Gen, LU Wanyang, MA Yan, ZHAO Ming, |
| author_sort | WANG Teng, BO Nianguo, SHA Gen, LU Wanyang, MA Yan, ZHAO Ming, |
| collection | DOAJ |
| description | In this study, Debaryomyces hansenii PETY002, isolated from Pu-erh tea, was used for enhanced fermentation (EF) of Pu-erh tea. The total number of yeast colonies was significantly higher in the EF group than in the natural fermentation (NF) group. Sensory evaluation revealed that the tea infusion from the EF group was darker in color, mellower in taste, and had a mushroom-like aroma. Compared with NF, EF showed an increase in the contents of theabrownins and water extracts and a decrease in the contents of tea polyphenols, catechins including catechin (C), epigallocatechin (EGC), gallocatechin (GC) and epigallocahechin-3-gallate (EGCG), and caffeine. On the other hand, there was little difference in the contents of flavonoids or amino acids. Microbial community analysis revealed that Debaryomyces was the dominant fungus in EF. Furthermore, there was a competitive interaction between Debaryomyces and Thermomyces. Correlation analysis revealed that Debaryomyces were positively correlated with theabrownins, but negatively correlated with soluble sugars and theaflavins. In conclusion, inoculation with D. hansenii PETY002 changed the diversity and composition of the microbial community during Pu-erh tea fermentation, which improved the quality of Pu-erh tea through interactions with other dominant microorganisms. |
| format | Article |
| id | doaj-art-2ad49fec2a394f50a081298a78a56ca5 |
| institution | DOAJ |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-2ad49fec2a394f50a081298a78a56ca52025-08-20T03:01:15ZengChina Food Publishing CompanyShipin Kexue1002-66302025-03-0146512413310.7506/spkx1002-6630-20240523-191Effect of Inoculation with Debaryomyces hansenii on the Microbial Community and Quality of Pu-erh Tea during FermentationWANG Teng, BO Nianguo, SHA Gen, LU Wanyang, MA Yan, ZHAO Ming,0(1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2. Key Laboratory of Medicinal Plant Biology of Yunnan Province, National-Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwest China, Yunnan Agricultural University, Kunming 650201, China; 3. Yunnan Characteristic Plant Extraction Laboratory, Kunming 650106, China; 4. College of Tea Science, Yunnan Agricultural University, Kunming 650201, China)In this study, Debaryomyces hansenii PETY002, isolated from Pu-erh tea, was used for enhanced fermentation (EF) of Pu-erh tea. The total number of yeast colonies was significantly higher in the EF group than in the natural fermentation (NF) group. Sensory evaluation revealed that the tea infusion from the EF group was darker in color, mellower in taste, and had a mushroom-like aroma. Compared with NF, EF showed an increase in the contents of theabrownins and water extracts and a decrease in the contents of tea polyphenols, catechins including catechin (C), epigallocatechin (EGC), gallocatechin (GC) and epigallocahechin-3-gallate (EGCG), and caffeine. On the other hand, there was little difference in the contents of flavonoids or amino acids. Microbial community analysis revealed that Debaryomyces was the dominant fungus in EF. Furthermore, there was a competitive interaction between Debaryomyces and Thermomyces. Correlation analysis revealed that Debaryomyces were positively correlated with theabrownins, but negatively correlated with soluble sugars and theaflavins. In conclusion, inoculation with D. hansenii PETY002 changed the diversity and composition of the microbial community during Pu-erh tea fermentation, which improved the quality of Pu-erh tea through interactions with other dominant microorganisms.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-5-014.pdfdebaryomyces hansenii; pu-erh tea; enhanced fermentation; characteristic components; microbial communities |
| spellingShingle | WANG Teng, BO Nianguo, SHA Gen, LU Wanyang, MA Yan, ZHAO Ming, Effect of Inoculation with Debaryomyces hansenii on the Microbial Community and Quality of Pu-erh Tea during Fermentation Shipin Kexue debaryomyces hansenii; pu-erh tea; enhanced fermentation; characteristic components; microbial communities |
| title | Effect of Inoculation with Debaryomyces hansenii on the Microbial Community and Quality of Pu-erh Tea during Fermentation |
| title_full | Effect of Inoculation with Debaryomyces hansenii on the Microbial Community and Quality of Pu-erh Tea during Fermentation |
| title_fullStr | Effect of Inoculation with Debaryomyces hansenii on the Microbial Community and Quality of Pu-erh Tea during Fermentation |
| title_full_unstemmed | Effect of Inoculation with Debaryomyces hansenii on the Microbial Community and Quality of Pu-erh Tea during Fermentation |
| title_short | Effect of Inoculation with Debaryomyces hansenii on the Microbial Community and Quality of Pu-erh Tea during Fermentation |
| title_sort | effect of inoculation with debaryomyces hansenii on the microbial community and quality of pu erh tea during fermentation |
| topic | debaryomyces hansenii; pu-erh tea; enhanced fermentation; characteristic components; microbial communities |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-5-014.pdf |
| work_keys_str_mv | AT wangtengbonianguoshagenluwanyangmayanzhaoming effectofinoculationwithdebaryomyceshanseniionthemicrobialcommunityandqualityofpuerhteaduringfermentation |