Differences in Microbial Communities among Ganpu Tea from Different Years
Ganpu tea is made by removing the flesh of fresh Citrus reticulata'Chachiensis'and filling them with Yunnan Pu-erh tea.It has both the aroma of Pericarpium Citri Reticulatae'Chachiensis'and the fragrance of Pu-erh tea.In this study,Ganpu teas were separated into tea leaves and peels with different aging times for microbiome analysis.It was found that the microbial composition of the peels and tea leaves of Ganpu tea was more similar in the early aging stage,while the differences became more pronounced in the later aging stage.In tea leaves of Ganpu tea aged at different times,the dominant bacterial genera included Bacillus,Staphylococcus,and Blastobotrys.In the peel of Ganpu tea aged at different times,the dominant bacteria aged for 0 to 1 year include Staphylococcus,while the dominant bacteria aged for the other three times are Acinetobacter.In the fungal community,the dominant fungal genera in aged 0,1,and 5 year old peels,as well as five different aged Ganpu tea leaves,are all Blastobotrys.The dominant fungal genus in aged 7 and 9 year old Ganpu tea peels is Xeromyces.Among the tea leaves or peels of Ganpu tea at different aging times,the majority of samples(over 75%of the abundance)shared the same Amplicon Sequence Variants(ASVs).Correlation analysis based on these shared ASVs revealed a significant positive correlation between Aspergillus and other microorganisms in the network,although its abundance was not particularly high in Ganpu tea at different aging times.
国家科技期刊平台
NSTL
万方数据
