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Correlation analysis between filamentous fungi and chemical compositions in a pu‐erh type tea after a long‐term storage

Zhou, Binxing ; Ma, Cunqiang ; Ren, Xiaoying ; Xia, Tao ; Zheng, Chengqin ; Liu, Xiaohui

Food science & nutrition, 2020-05, Vol.8 (5), p.2501-2511 [Periódico revisado por pares]

United States: John Wiley & Sons, Inc

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Título:
Correlation analysis between filamentous fungi and chemical compositions in a pu‐erh type tea after a long‐term storage
Autor: Zhou, Binxing ; Ma, Cunqiang ; Ren, Xiaoying ; Xia, Tao ; Zheng, Chengqin ; Liu, Xiaohui
Assuntos: Analysis ; Aspergillus niger ; Aspergillus pallidofulvus ; Aspergillus sesamicola ; Aspergillus tamarii ; Caffeine ; Calcium-binding protein ; Calcium-binding proteins ; Calmodulin ; Chemical composition ; Cleistothecia ; Correlation analysis ; Deoxyribonucleic acid ; DNA ; Fermentation ; filamentous fungi ; Flora ; Fungal flora ; Fungi ; Gallic acid ; Gene sequencing ; Leaves ; liquid chromatography ; metabolites ; Original Research ; Penicillium manginii ; Polyphenols ; Quality standards ; Storage ; Sugar ; Tea ; Theaflavins ; Thearubigins ; Tubulin
É parte de: Food science & nutrition, 2020-05, Vol.8 (5), p.2501-2511
Notas: Funding information
The study was funded by Modern Agricultural Tea Industry System of Yunnan Province, Grant/Award Number: 2017KJTX007; Modern Agricultural Industry Technology System of China, Grant/Award Number CARS‐23; and National Natural Science Foundation of China, Grant/Award Number: 31960617.
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Zhou and Ma contributed equally to this work.
Descrição: Storage environment caused the difference between Jinhua Pu‐erh tea (JPT) and General Pu‐erh tea. In this study, fungal flora and chemical compositions were analyzed. The results showed that storage environment caused significant (p < .05) differences of theaflavins (TF), theabrownins (TB), tea polyphenols (TP), and water‐soluble sugars (WSS), and a highly significant (p < .01) difference of thearubigins (TR). Aspergillus niger, Aspergillus pallidofulvus, Aspergillus sesamicola, Penicillium manginii, and Aspergillus tamarii were isolated from Pu‐erh teas and identified based on colony characteristics and ITS, β‐tubulin, and calmodulin gene sequences, respectively. A. pallidofulvus, A. sesamicola, and P. manginii were dominant fungi in JPT and generated macroscopic yellow cleistothecia after a long‐term storage. Correlation analysis showed that dominant fungi exhibited significantly (p < .05 or p < .01) positive or negative corrections with TF, TB, TP, WSS, TR, and gallic acid. This study revealed dominant fungi including A. pallidofulvus, A. sesamicola, and P. manginii and their effects on given chemical compositions. Aspergillus pallidofulvus, Aspergillus sesamicola, and Penicillium manginii selected from Pu‐erh tea were dominant fungi, which could generate macroscopic yellow cleistothecia and have specific effects on given chemical compositions after a long‐term storage. This study revealed the dominant fungi and their effects on chemical compositions during the storage of Pu‐erh tea.
Editor: United States: John Wiley & Sons, Inc
Idioma: Inglês

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Correlation analysis between filamentous fungi and chemical compositions in a pu‐erh type tea after a long‐term storage

Zhou, Binxing ; Ma, Cunqiang ; Ren, Xiaoying ; Xia, Tao ; Zheng, Chengqin ; Liu, Xiaohui

United States: John Wiley & Sons, Inc

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