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Wang X, Du G, Chen H, Zeng X, Liu B, Guo C, Sheng Q, Yuan Y, Yue T. Comparative Metagenomics Reveals Microbial Communities and Their Associated Functions in Two Types of Fuzhuan Brick Tea. Front Microbiol 2021; 12:705681. [PMID: 34603231 PMCID: PMC8481837 DOI: 10.3389/fmicb.2021.705681] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Accepted: 08/19/2021] [Indexed: 12/28/2022] Open
Abstract
Fuzhuan brick tea (FBT) is a unique post-fermented tea product, naturally co-fermented by microorganisms, and has gained global popularity due to its potential health benefits for humans. Considerable efforts have been made toward elucidating the microbial diversity within FBT, but an understanding of the underlying FBT community interactions and functions remains poorly studied. Consequently, the microbial communities of two types of FBT, originating from Hunan and Shaanxi provinces, were investigated using comparative shotgun metagenomic sequencing and functional annotations. Metagenomic analysis indicated that two communities shared similar taxonomic and functional attributes. Two samples shared 486 genera, in which Pseudomonas contributed most to the abundant functions within the two samples. The carbohydrate active enzyme functions of the communities primarily comprised GH (32.92%), GT (26.8%), CEs (20.43%), and AAs (18.04%). Furthermore, the overall metabolic pathways encoded by the metagenomes were largely associated with carbohydrate and amino acid metabolism, with nine metabolic pathways that were differential between two groups including penicillin and cephalosporin biosynthesis. Significantly, a total of 35 potential probiotics were inferred, with Pseudomonas putida being the most abundant inferred probiotic (80%) within the FBT communities. This study provides new insights into FBT microbial communities on their potential functions and roles in FBT characteristics.
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Affiliation(s)
- Xin Wang
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China.,Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Xianyang, China
| | - Gengan Du
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China.,Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Xianyang, China
| | - Hong Chen
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China.,Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Xianyang, China
| | - Xuejun Zeng
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China.,Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Xianyang, China
| | - Bin Liu
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China.,Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Xianyang, China
| | - Chunfeng Guo
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China.,Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Xianyang, China
| | - Qinglin Sheng
- College of Food Science and Technology, Northwest University, Xi'an, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China.,Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Xianyang, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China.,Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Xianyang, China.,College of Food Science and Technology, Northwest University, Xi'an, China
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