摘要
该研究旨在分析渥堆过程中茶叶中氟的不同形态含量以及微生物种群的变化情况,进而探讨黑茶渥堆过程中氟的形态与微生物种群变化之间的相关性。采集黑茶渥堆过程9个不同阶段的茶样,分析黑茶中不同形态氟的含量,采用高通量测序技术分析渥堆过程微生物多样性,通过斯皮尔曼相关性分析揭示氟存在形态和微生物种群间的相关性。分析渥堆过程茶样中不同形态氟的含量,结果表明,渥堆茶样中氟含量总体分布为:水溶性氟>有机束缚态氟>可交换性氟>铁锰结合氟>残渣态氟。细菌多样性分析表明,W-4时期细菌丰度达到峰值,属水平上,优势细菌为卡氏伯克霍尔德菌属(Burkholderia-Caballeronia-Paraburkholderia)。真菌多样性分析显示,黑茶渥堆过程中优势菌属为曲霉菌(Aspergillus),其贯穿渥堆始终,相对丰度为1.90%~66.26%。相关性分析表明,在渥堆中期优势菌属嗜热属(Thermomyces)和芽生葡萄孢酵母属(Blastobotrys)与各形态氟含量表现出较强的正相关性;在渥堆后期优势菌属节担菌属(Wallemia)和根毛霉属(Rhizomucor)与各形态氟含量表现为较强的负相关性;渥堆前期细菌群落与铁锰结合氟和可交换性氟含量变化有关,渥堆中后期细菌群落与总氟、有机束缚态氟、水溶性氟和残渣态氟含量变化有关。综上,在黑茶渥堆过程中,微生物群落与各形态氟的含量存在显著的相关性。
The study aims to analyze the content of different forms of fluoride and the changes in microbial population during pile-fermentation of tea,and to explore the correlation between the forms of fluoride and the changes in microbial populations during the pile-fermentation of dark tea.Tea samples from 9 different pile-fermentation stages of dark tea were collected to analyze the fluoride content in different existing forms during the pile-fermentation process of dark tea.High-throughput sequencing technology was used to analyze microbial diversities in pile-fermentation,and spearman correlation analysis was used to reveal the correlation between fluoride in different forms and microbial populations.The analysis results of fluorine content in different existing forms of tea samples showed that the general distribution of fluorine content was water-soluble fluorine>organic bound fluorine>exchangeable fluorine>Fe-Mn binding fluorine>residual fluorine.The bacterial diversity analysis showed that the bacterial abundance reached the peak in the W-4 stage of pile-fermentation,and the dominant bacteria was Burkholderia-Caballeronia-Paraburkholderia at the genus level.The analysis of fungal diversity showed that Aspergillus was the dominant fungus at genus level during dark tea pile-fermentation,and its relative abundance ranged from 1.90%to 66.26%throughout the whole process of pile-fermentation.The correlation analysis between fluoride in different existing forms and microbial populations showed that the dominant genera Thermomyces and Blastobotrys had a strong positive correlation with the fluorine content of all forms at the middle stage of pile-fermentation,the dominant genera Wallemia and Rhizomucor showed a strong negative correlation with the fluorine content of all forms in the later stage of pile-fermentation,the bacterial community was related to the contents of Fe-Mn binding fluorine and exchangeable fluorine in the early stage of pile-fermentation,and the contents of total fluorine,organic bound fluorine,water-soluble fluorine and residual fluorine in the middle and late stage of pile-fermentation.In conclusion,it could be concluded that there was a significant correlation between the microbial community and the fluoride contents in different existing forms during the pile-fermentation process of dark tea.
作者
郭梦仪
潘雪莉
罗燕
李成卓
胡贤春
赵振军
GUO Mengyi;PAN Xueli;LUO Yan;LI Chengzhuo;HU Xianchun;ZHAO Zhenjun(College of Horticulture and Gardening,Yangtze University,Jingzhou 434025,China)
出处
《食品与发酵工业》
北大核心
2025年第17期195-204,共10页
Food and Fermentation Industries
基金
国家自然科学基金项目(31972464)。
关键词
黑茶
渥堆
氟存在形态
细菌多样性
真菌多样性
dark tea
pile-fermentation
existing forms of fluorine
bacteria diversity
fungal diversity
