Investigation of the Microbial Communities and Functions in a Post-fermenting Pu-erh Tea Leaves using Integrated Metagenomics/Metaproteomics Approach
Introduction Post-fermented pu-erh tea (pu-erh shucha), a well-known traditional Chinese tea, is produced by a natural SSF process using sun-dried green tea leaves (Camellia sinensis var.assamica (JW Masters) Kitamura) as raw material (Chen et al., 2008).The microbial community and function in the SSF is thought to be important for the formation of the special properties characterized by reddish-brownish liquor, mellow taste, stale flavor,and long-time storage, and health benefits of post-fermented pu-erh tea, such as hypolipidemic, antiobesity, antimutagenic, antioxidative, antitumor toxicity suppressing activities, and etc., (Lee and Foo, 2013;Lv et al., 2013).Microorganisms in the SSF process of post-fermented pu-erh tea have been studied mainly using culture-based approaches (Chen et al., 2010;Jeng et al., 2007;Kim et al., 2009;Oh et al., 2008;Peng and Yu, 2011;Sun, 2011;Zhao et al., 2010), and several culture-independent approaches,recently (Abe et al., 2008;Lyu et al., 2013;Zhao et al., 2013).However, to us known,there is no report about the microbial function in SSF of pu-erh tea.In this work, the microbial communities and functions in a post-fermenting pu-erh tea leaves were investigated by an integrated Metagenomics/Metaproteomics approach.
Ming Zhao Dong-lian Zhang Xiao-qin Su Shuang-mei Duan Jinqiong Wan Wen-Xia.Yuan Ben-ying Liu Yan Ma Ying-Hong Pan
College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China;Yunnan College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China Tea Research Institute of Yunnan Academy of Agricultural Science, Menghai 666201 China Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
国际会议
International Tea Symposium 2014(ITS 2014)(国际茶叶学术研讨会)
杭州
英文
218-220
2014-09-10（万方平台首次上网日期，不代表论文的发表时间）