文献类型：期刊文献

英文题名：Analysis of the Fungal Diversity and Community Structure in Sichuan Dark Tea During Pile-Fermentation

作者：Yan, Kuan[1,2] Abbas, Manzar[1,2] Meng, Lina[1,2] Cai, Hongbing[3] Peng, Zhang[3] Li, Quanzi[4,5] El-Sappah, Ahmed H.[1,2,6] Yan, Linfeng[3] Zhao, Xianming[1,2]

第一作者：Yan, Kuan

通信作者：El-Sappah, AH[1];Zhao, XM[1];El-Sappah, AH[2];Zhao, XM[2];Yan, LF[3];El-Sappah, AH[4]

机构：[1]Yibin Univ, Fac Agr Forestry & Food Engn, Yibin, Peoples R China;[2]Key Lab Sichuan Prov Refining Sichuan Tea, Yibin, Peoples R China;[3]Sichuan Prov Tea Ind Grp Co Ltd, Yibin, Peoples R China;[4]Chinese Acad Forestry, State Key Lab Tree Genet & Breeding, Beijing, Peoples R China;[5]Chinese Acad Forestry, Res Inst Forestry, Beijing, Peoples R China;[6]Zagazig Univ, Fac Agr, Dept Genet, Zagazig, Egypt

年份：2021

卷号：12

外文期刊名：FRONTIERS IN MICROBIOLOGY

收录：;Scopus(收录号：2-s2.0-85113255728);WOS:【SCI-EXPANDED(收录号:WOS:000687480400001)】；

基金：This work was supported by the Sichuan Provincial Department of Science and Technology Project (grant no. 18ZDYF0293), the Key Laboratory of Sichuan Province for Refining Sichuan Tea, and the Sichuan Province Tea Industry Group Co., Ltd.

语种：英文

外文关键词：Sichuan dark tea; pile-fermentation; fungal community; high-throughput sequencing; 16S rRNA (16S rDNA)

摘要：The fungi present during pile-fermentation of Sichuan dark tea play a pivotal role in the development of its aroma and physical characteristics. Samples of tea leaves were collected on days 0 (YC-raw material), 8 (W1-first turn), 16 (W2-second turn), 24 (W3-third turn), and 32 (W4-out of pile) during pile-fermentation. High-throughput sequencing revealed seven phyla, 22 classes, 41 orders, 85 families, 128 genera, and 184 species of fungi. During fermentation, the fungal diversity index declined from the W1 to W3 stages and then increased exponentially at the W4 stage. A bar plot and heatmap revealed that Aspergillus, Thermomyces, Candida, Debaryomyces, Rasamsonia, Rhizomucor, and Thermoascus were abundant during piling, of which Aspergillus was the most abundant. Cluster analysis revealed that the W4 stage of fermentation is critical for fungal growth, diversity, and the community structure in Sichuan dark tea. This study revealed the role of fungi during pile-fermentation in the development of the essence and physical characteristics of Sichuan dark tea. This study comes under one of the Sustainable Development Goals of United Nations Organization (UNO) to "Establish Good Health and Well-Being."