Laphet is a traditional fermented food in Myanmar, made from tea leaves (Camellia sinensis) by fermentation with limited air passage. We performed microbial diversity analyses on 14 Laphet products collected from different locations in Myanmar. Amplicon-based sequencing results revealed Lactobacillus and Acetobacter were abundant bacteria and Candida, Pichia, Cyberlindnera, and Debaryomyces were abundant yeast. Using selective media, eight species of lactic acid bacteria and nine species of yeast were isolated; Lactobacillus plantarum and L. collinoides were dominant bacteria and Pichia manshurica, Candida boidinii, and Cyberlindnera jadinii were major yeasts. PCR-DGGE analysis confirmed that most of the dominant bacterial and yeast species found in culture dependent analysis were present in Laphet samples. Microbial diversity and pH of Laphet were different between samples from tea plantation area and local markets due to possible differences in incubation time periods. When tannase activity was tested, 23 among 29 bacterial isolates and two among 36 yeast isolates showed positive activities. These findings provide new insights into microbial diversity of Laphet and increased our understanding of the core bacterial and yeast species involved in the manufacture of Laphet.

中文翻译：

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通过培养，基于DNA扩增子的测序和PCR-DGGE方法分析了拉斐特，缅甸传统发酵茶叶中细菌和真菌的多样性。

Laphet是缅甸传统的发酵食品，由茶叶（Camellia sinensis）经过有限的空气流通发酵制成。我们对从缅甸不同地点收集的14种Laphet产品进行了微生物多样性分析。基于扩增子的测序结果表明，乳酸杆菌和醋杆菌是丰富的细菌，念珠菌，毕赤酵母，塞伯林德纳菌和Debaryomyces是丰富的酵母菌。用选择性培养基分离出八种乳酸菌和九种酵母。植物乳杆菌和柯立德氏乳杆菌是优势细菌，曼氏毕赤酵母，博伊丁假丝酵母和贾第网络瓢虫是主要酵母。PCR-DGGE分析证实，在培养依赖分析中发现的大多数优势细菌和酵母菌种类均存在于Laphet样品中。由于潜伏期的不同，茶叶种植区和当地市场的样品中Laphet的微生物多样性和pH值也不同。当测试鞣酸酶活性时，在29个细菌分离株中有23个和在36个酵母分离株中有两个显示出阳性活性。这些发现提供了对Laphet微生物多样性的新见解，并加深了我们对制造Laphet的核心细菌和酵母种类的了解。