Enhanced Fermentation of Pu-Erh Tea with <i>Aspergillus niger</i>: Quality and Microbial Community Analysis
Post-fermented Pu-erh tea (PFPT) is a microbial fermented tea characterized by unique sensory attributes and multiple health benefits. <i>Aspergillus niger</i> is the dominant fungus involved in the fermentation process and plays a significant role in imparting the distinct characteristi...
Saved in:
| Main Authors: | , , , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/29/23/5647 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850106985684402176 |
|---|---|
| author | Jingchuan Zheng Lijun Yu Muhammad Aaqil Qiaomei Wang Wenshu Peng Li Zhuang Wanying Gong Tingting Zheng Miaomiao Zhao Chao Wang Xingjiao Jiang Liang Yan Ruijuan Yang |
| author_facet | Jingchuan Zheng Lijun Yu Muhammad Aaqil Qiaomei Wang Wenshu Peng Li Zhuang Wanying Gong Tingting Zheng Miaomiao Zhao Chao Wang Xingjiao Jiang Liang Yan Ruijuan Yang |
| author_sort | Jingchuan Zheng |
| collection | DOAJ |
| description | Post-fermented Pu-erh tea (PFPT) is a microbial fermented tea characterized by unique sensory attributes and multiple health benefits. <i>Aspergillus niger</i> is the dominant fungus involved in the fermentation process and plays a significant role in imparting the distinct characteristics of PFPT. To investigate the role of <i>Aspergillus niger</i> in the fermentation of Pu-erh tea, this study inoculated unsterilized sun-dried green tea with <i>Aspergillus niger</i> isolated from Pu-erh tea to enhance the fermentation process. Metabolites and microbial communities in sun-dried green tea (CK), fortified fermented tea (TF), and naturally fermented tea (NF) were analyzed using non-targeted metabolomics, 16S rDNA, and internal transcribed spacer sequencing. Non-targeted metabolomics revealed that <i>Aspergillus niger</i> significantly altered the metabolite profile of the tea samples, identifying a total of 200 different metabolites, with 95 showing significant increases and 105 significant decreases, predominantly enriched in metabolic pathways associated with amino acid biosynthesis and degradation. High-throughput sequencing revealed that although the relative abundance of the fungal community remained largely unchanged, the inoculation of <i>Aspergillus niger</i> significantly increased the abundance of <i>Bacillales</i> and <i>Pseudomonas</i> within the bacterial community, thereby influencing the dynamic balance of the microbial ecosystem. Collectively, the inoculation of <i>Aspergillus niger</i> altered the composition of the microbial community and metabolic activities, resulting in changes to the content of amino acid-dominated metabolites, thereby enhancing the flavor profile and overall quality of Pu-erh tea. These findings provide important insights for optimizing the production processes of Pu-erh tea and the application of microorganisms in other fermented foods. |
| format | Article |
| id | doaj-art-9f2e7267329e4eafabd0597e05390fc9 |
| institution | OA Journals |
| issn | 1420-3049 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj-art-9f2e7267329e4eafabd0597e05390fc92025-08-20T02:38:42ZengMDPI AGMolecules1420-30492024-11-012923564710.3390/molecules29235647Enhanced Fermentation of Pu-Erh Tea with <i>Aspergillus niger</i>: Quality and Microbial Community AnalysisJingchuan Zheng0Lijun Yu1Muhammad Aaqil2Qiaomei Wang3Wenshu Peng4Li Zhuang5Wanying Gong6Tingting Zheng7Miaomiao Zhao8Chao Wang9Xingjiao Jiang10Liang Yan11Ruijuan Yang12College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Tea (Pu’er), West Yunnan University of Applied Sciences, Pu’er 665000, ChinaCollege of Tea and Coffee, Pu’er University, Pu’er 665000, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Tea (Pu’er), West Yunnan University of Applied Sciences, Pu’er 665000, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Tea (Pu’er), West Yunnan University of Applied Sciences, Pu’er 665000, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaPost-fermented Pu-erh tea (PFPT) is a microbial fermented tea characterized by unique sensory attributes and multiple health benefits. <i>Aspergillus niger</i> is the dominant fungus involved in the fermentation process and plays a significant role in imparting the distinct characteristics of PFPT. To investigate the role of <i>Aspergillus niger</i> in the fermentation of Pu-erh tea, this study inoculated unsterilized sun-dried green tea with <i>Aspergillus niger</i> isolated from Pu-erh tea to enhance the fermentation process. Metabolites and microbial communities in sun-dried green tea (CK), fortified fermented tea (TF), and naturally fermented tea (NF) were analyzed using non-targeted metabolomics, 16S rDNA, and internal transcribed spacer sequencing. Non-targeted metabolomics revealed that <i>Aspergillus niger</i> significantly altered the metabolite profile of the tea samples, identifying a total of 200 different metabolites, with 95 showing significant increases and 105 significant decreases, predominantly enriched in metabolic pathways associated with amino acid biosynthesis and degradation. High-throughput sequencing revealed that although the relative abundance of the fungal community remained largely unchanged, the inoculation of <i>Aspergillus niger</i> significantly increased the abundance of <i>Bacillales</i> and <i>Pseudomonas</i> within the bacterial community, thereby influencing the dynamic balance of the microbial ecosystem. Collectively, the inoculation of <i>Aspergillus niger</i> altered the composition of the microbial community and metabolic activities, resulting in changes to the content of amino acid-dominated metabolites, thereby enhancing the flavor profile and overall quality of Pu-erh tea. These findings provide important insights for optimizing the production processes of Pu-erh tea and the application of microorganisms in other fermented foods.https://www.mdpi.com/1420-3049/29/23/5647<i>Aspergillus niger</i>enhanced fermentationPu-erh teamicroorganismfood quality |
| spellingShingle | Jingchuan Zheng Lijun Yu Muhammad Aaqil Qiaomei Wang Wenshu Peng Li Zhuang Wanying Gong Tingting Zheng Miaomiao Zhao Chao Wang Xingjiao Jiang Liang Yan Ruijuan Yang Enhanced Fermentation of Pu-Erh Tea with <i>Aspergillus niger</i>: Quality and Microbial Community Analysis Molecules <i>Aspergillus niger</i> enhanced fermentation Pu-erh tea microorganism food quality |
| title | Enhanced Fermentation of Pu-Erh Tea with <i>Aspergillus niger</i>: Quality and Microbial Community Analysis |
| title_full | Enhanced Fermentation of Pu-Erh Tea with <i>Aspergillus niger</i>: Quality and Microbial Community Analysis |
| title_fullStr | Enhanced Fermentation of Pu-Erh Tea with <i>Aspergillus niger</i>: Quality and Microbial Community Analysis |
| title_full_unstemmed | Enhanced Fermentation of Pu-Erh Tea with <i>Aspergillus niger</i>: Quality and Microbial Community Analysis |
| title_short | Enhanced Fermentation of Pu-Erh Tea with <i>Aspergillus niger</i>: Quality and Microbial Community Analysis |
| title_sort | enhanced fermentation of pu erh tea with i aspergillus niger i quality and microbial community analysis |
| topic | <i>Aspergillus niger</i> enhanced fermentation Pu-erh tea microorganism food quality |
| url | https://www.mdpi.com/1420-3049/29/23/5647 |
| work_keys_str_mv | AT jingchuanzheng enhancedfermentationofpuerhteawithiaspergillusnigeriqualityandmicrobialcommunityanalysis AT lijunyu enhancedfermentationofpuerhteawithiaspergillusnigeriqualityandmicrobialcommunityanalysis AT muhammadaaqil enhancedfermentationofpuerhteawithiaspergillusnigeriqualityandmicrobialcommunityanalysis AT qiaomeiwang enhancedfermentationofpuerhteawithiaspergillusnigeriqualityandmicrobialcommunityanalysis AT wenshupeng enhancedfermentationofpuerhteawithiaspergillusnigeriqualityandmicrobialcommunityanalysis AT lizhuang enhancedfermentationofpuerhteawithiaspergillusnigeriqualityandmicrobialcommunityanalysis AT wanyinggong enhancedfermentationofpuerhteawithiaspergillusnigeriqualityandmicrobialcommunityanalysis AT tingtingzheng enhancedfermentationofpuerhteawithiaspergillusnigeriqualityandmicrobialcommunityanalysis AT miaomiaozhao enhancedfermentationofpuerhteawithiaspergillusnigeriqualityandmicrobialcommunityanalysis AT chaowang enhancedfermentationofpuerhteawithiaspergillusnigeriqualityandmicrobialcommunityanalysis AT xingjiaojiang enhancedfermentationofpuerhteawithiaspergillusnigeriqualityandmicrobialcommunityanalysis AT liangyan enhancedfermentationofpuerhteawithiaspergillusnigeriqualityandmicrobialcommunityanalysis AT ruijuanyang enhancedfermentationofpuerhteawithiaspergillusnigeriqualityandmicrobialcommunityanalysis |