基于高通量测序的两种香型六堡茶微生物多样性及其特征分析

Analysis of microbial diversity and characteristics of 2 aroma types of Liubao tea based on high throughput sequencing

中文关键词:  六堡茶  香气成分  微生物多样性  高通量测序

英文关键词:Liubao tea  aroma components  microbial diversity  high throughput sequencing

中文摘要:

      目的 基于高通量测序技术考查两种香型六堡茶香型形成优势微生物组成。方法 采用顶空固相微萃取-气相色谱-质谱联用技术, 分析陈香、参香六堡茶挥发性香气成分, 然后提取两个香型六堡茶样品微生物的总DNA, 采用高通量测序技术分析两个样品的微生物多样性。结果 鉴别出陈香六堡茶中8种关键“陈香”香气成分, 主要包括β-紫罗酮、α-雪松醇、1,2,3-三甲氧基苯、α-紫罗酮、5,6-环氧-β-紫罗酮等香气化合物; 鉴别出参香六堡茶中10种关键“参香”香气成分, 主要包括β-紫罗酮、α-雪松醇、β-二氢紫罗酮、α-紫罗酮、5,6-环氧-β-紫罗酮、壬醛等香气化合物; 陈香型六堡茶土壤杆菌(rhizobiaceae)占比最大, 为优势菌群; 参香型六堡茶细菌优势菌群是囊状多孢菌(saccharopolysporarh)。陈香六堡茶真菌优势菌群是食腺嘌呤芽生葡萄孢酵母(Blastobotrys adeninivorans)、阿姆斯特丹散囊菌(Aspergillus amstelodami); 参香六堡茶真菌主要是阿姆斯特丹散囊菌(Aspergillus amstelodami)。随着陈化时间增加, 样品中囊状多孢菌、阿姆斯特丹散囊菌微生物菌群的占比有所增加。结论 初步推测囊状多孢菌、阿姆斯特丹散囊菌有利于样品中六堡茶参香香气形成, 食腺嘌呤芽生葡萄孢酵母有助于六堡茶陈香香气形成。

英文摘要:

      Objective To investigate the composition of dominant microorganisms in the formation of 2 aroma types of Liubao tea based on high throughput sequencing technology. Methods The volatile aroma components of Chenxiang and Shenxiang Liubao tea were analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry, and then the total microbial DNA of 2 aroma types of Liubao tea samples was extracted, the microbial diversity of the 2 kinds of samples was analyzed by high-throughput gene sequencing. Results Eight key Chenxiang aroma components of Chenxiang Liubao tea, mainly including β-violone, α-cedar alcohol, 1,2,3-trimethoxybenzene α-violone, 5,6-epoxy-β-violone were identified; ten key Shenxiang aroma components of Shenxiang Liubao tea, mainly including β-violone, α-cedar alcohol, β-dihydroviolone, α-violone, 5,6-epoxy-β-violone and nonanal were identified; the proportion of rhizobiaceae in Chenxiang Liubao tea was the largest, which was the dominant bacterial community; the dominant bacterial group of Shenxiang Liubao tea was saccharopolysporarh. The dominant flora of Chenxiang Liubao tea fungi were Blastobotrys adeninivorans and Aspergillus amstelodami; the fungi of Shenxiang Liubao tea were mainly Aspergillus amstelodami. With the increase of aging time, the proportion of microbial flora of saccharopolysporarh and Aspergillus amstelodami in the samples increased. Conclusion It is preliminarily speculated that saccharopolysporarh and Aspergillus amstelodami are conducive to the formation of Shenxiang aroma of Liubao tea, and Blastobotrys adeninivorans is conducive to the formation of Chenxiang aroma of Liubao tea.