Microbial and Nonvolatile Chemical Diversities of Chinese Dark Teas Are Differed by Latitude and Pile Fermentation,Journal of Agricultural and Food Chemistry

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Microbial and Nonvolatile Chemical Diversities of Chinese Dark Teas Are Differed by Latitude and Pile Fermentation
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2022-05-03 , DOI: 10.1021/acs.jafc.2c01005
Ya-Shuai Kong _{1,

2} , Hong-Yu Ren ₁ , Rui Liu ₁ , Ricardo R da Silva ₃ , Alexander A Aksenov ₄ , Alexey V Melnik ₄ , Ming Zhao ₅ , Miao-Miao Le ₁ , Zhi-Wei Ren ₁ , Feng-Qing Xu ₆ , Xiao-Wei Yan ₇ , Li-Jun Yu ₈ , Yu Zhou ₁ , Zhong-Wen Xie _{1,

9} , Da-Xiang Li _{1,

9} , Xiao-Chun Wan _{1,

9} , Yan-Hua Long ₁₀ , Zhenjiang Zech Xu ₁₁ , Tie-Jun Ling _{1,

9}

Affiliation

State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China.
School of Tea Science, Xinyang Agriculture and Forestry University, Xinyang 464000, Henan, P. R. China.
School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo, Ribeirão Preto, Av. do Café─Vila Monte Alegre, Ribeirão Preto, São Paulo 14040-903, Brazil.
Department of Chemistry, University of Connecticut, Storrs, Connecticut 06269, United States.
College of Tea Science, Yunnan Agricultural University, Kunming 100191, Yunnan, P. R. China.
School of Pharmacy, Anhui University of Chinese Medicine, Hefei 230038, P. R. China.
Guangxi Key Laboratory of Calcium Carbonate Resources Comprehensive Utilization, Hezhou University, Hezhou 542899, P. R. China.
Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, College of Horticulture, Hunan Agricultural University, Changsha 410128, P. R. China.
International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, Anhui, P. R. China.
School of Life Sciences, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China.
State Key Laboratory of Food Science and Technology, Institute of Nutrition and College of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang 330047, Jiangxi, P. R. China.

Understanding the microbial and chemical diversities, as well as what affects these diversities, is important for modern manufacturing of traditional fermented foods. In this work, Chinese dark teas (CDTs) that are traditional microbial fermented beverages with relatively high sample diversity were collected. Microbial DNA amplicon sequencing and mass spectrometry-based untargeted metabolomics show that the CDT microbial β diversity, as well as the nonvolatile chemical α and β diversities, is determined by the primary impact factors of geography and manufacturing procedures, in particular, latitude and pile fermentation after blending. A large number of metabolites sharing between CDTs and fungi were discovered by Feature-based Molecular Networking (FBMN) on the Global Natural Products Social Molecular Networking (GNPS) web platform. These molecules, such as prenylated cyclic dipeptides and B-vitamins, are functionally important for nutrition, biofunctions, and flavor. Molecular networking has revealed patterns in metabolite profiles on a chemical family level in addition to individual structures.

更新日期：2022-05-03

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