不同原料和工艺对岩茯茶中真菌群落的影响

Effects of different raw materials and processes on the fungal community of Rock tea

中文关键词:  关键词：茯砖茶  岩茯茶  真菌  群落结构

英文关键词:Fuzhuan brick tea  Rock tea  fungus  community structure

中文摘要:

      目的 探明岩茯茶的制作原料和工艺对其真菌群落的影响。方法 本研究以4种武夷岩茶作为原料, 分别经过传统茯砖茶工艺、高压汽蒸渥堆、微生物菌剂和复合处理等工艺进行加工。通过真菌ITS2区域测序技术, 对不同原料和工艺处理下岩茯茶的真菌群落结构进行表征。结果 通过ITS测序表明, 岩茯茶样品中共检测出3个门、12个纲、24个目、36个科、43个属和51个种, 其中子囊菌门为绝对优势门、散囊菌属为绝对优势属; 在大部分样品中散囊菌属的相对丰度均高达97%以上, 是岩茯茶中的优势菌属; 不同原料和工艺会对岩茯茶中真菌群落的数量变化产生一定的影响, 对优势菌群—散囊菌属的影响不大, 而对其他真菌群落有显著影响, 从而影响茶叶的感官品质。结论 不同原料和工艺影响真菌群落的共同作用, 促进了茯砖茶中的物质转变。本研究为今后岩茯茶生产的原料和工艺选择提供了参考, 并为砖茶类产品中的微生物群落结构提供了新见解。

英文摘要:

      Objective To investigate the impact of raw materials and the tea-making process on the fungal community composition of Rock tea. Methods In this study, 4 types of Wuyi Rock tea were selected as raw materials and subjected to different processing methods, including traditional Fuzhuan brick tea process, high-pressure steam ottification, microbial fungi treatment, and composite treatment. The fungal community structure of Rock tea under different raw materials and processing treatments was characterized using fungal ITS2 region sequencing technology. Results The results of ITS sequencing revealed the presence of 3 phyla, 12 classes, 24 orders, 36 families, 43 genera, and 51 species in the Rock tea samples. Among these, Ascomycota emerged as the dominant phylum, with Scattergillus being the predominant genus. The relative abundance of Scattergillus in most samples exceeded 97%, solidifying its status as the dominant genus in Rock tea. The study findings indicated that the various raw materials and processing methods exerted certain influences on the quantitative changes in the fungal community of Rock tea. While these factors had minimal impact on the dominant genus—Scattergillus, they significantly affected other fungal communities, consequently influencing the sensory quality of the tea leaves. Conclusion The utilization of different raw materials and processing methods exert varying effects on the collective action of fungal communities, thereby influencing the material transformation in Fuzhuan brick tea. The findings of this study offer valuable insights for future selection of raw materials and processes in the production of Rock tea, while also providing novel perspectives into the microbial community structure within Brick tea products.