砖
乳球菌
生物
寡养单胞菌
假单胞菌
微生物种群生物学
肠球菌
细菌
食品科学
乳酸乳球菌
遗传学
历史
考古
乳酸
作者
Qin Li,Yongdi Li,Yu Luo,Yiyang Zhang,Yuan Chen,Haiyan Lin,Kunbo Wang,Jianan Huang,Liu Z
标识
DOI:10.1016/j.fm.2019.01.001
摘要
To better understand the effects of bacteria on the characteristics of Fu brick tea, we investigated bacterial community structure as well as the predicted functions of identified bacteria and their correlations with chemical compounds during the manufacturing process. Overall, Klebsiella species dominated during the initial stage of processing, but were quickly replaced by Pseudomonas, Lactococcus, Stenotrophomonas, Enterococcus, and Bacillus species, which remained stable until the end of the manufacturing process. Network analysis identified 11 bacterial genera as keystone taxa, which contributed to the stabilization of the microbial community in the co-occurrence network. Bacterial taxa were grouped into eight modules, with the dominant genera mainly distributed amongst modules I and Ⅵ, which were involved in metabolism of carbon and flavor compounds in the Fu brick tea ecosystem. Using bidirectional orthogonal partial least squares analysis, 19 bacterial genera were identified as core functional genera linked to the metabolism of chemical compounds during the manufacturing process, while three genera, namely Klebsiella, Lactococcus, and Bacillus, also dominated the Fu brick tea fermentation process. These findings provide new insights into Fu Brick tea bacterial community variation and increased our understanding of the core functional bacterial genera involved in the manufacture of Fu brick tea.
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