Revealing novel insights into the enhancement of quality in black tea processing through microbial intervention
Ailing Wang, Qingqing Lei, Beibei Zhang, Junhai Wu, Zheyang Fu, Jiangfeng He, Yanbo Wang, Xinying Wu
Abstract
Black tea is highly favored by consumers worldwide, with enzymatic reactions being recognized as a pivotal factor influencing tea quality. The role of microorganisms in shaping the composition of black tea has emerged as a focus of research due to their involvement in enzyme catalysis and metabolic processes. In this study, full-length amplicon sequencing combined with qPCR more accurately reflected microbial profile, and Pantoea , Pseudomonas , Paucibacter , and Cladosporium were identified as the main microbial genera. Moreover, by comprehensively analyzing color, aroma, and taste components over time in black tea samples, correlations were established between the dominant genus and various quality factors. Notably, peroxidase activity levels, total soluble sugar content, and tea pigments concentration exhibited significant associations with the dominant genus. Consequently, this microbiological perspective facilitated the exploration of driving factors for improving black tea quality while establishing a theoretical foundation for quality control in industrial production. • Pantoea & Cladosporium were the predominant genera by Full-length amplicon sequencing. • By means of qPCR analysis, the fermentation was the main period of microbial growth. • Microorganisms play a vital role in shaping the color, aroma, and flavor of black tea. • Dominant genera were positively related to total soluble sugar, tea pigments. • Microbial related peroxidase contributed significantly to the quality of black tea.