Fungal community composition and function in different Chinese post-fermented teas.

ABSTRACT: Chinese post-fermented teas are produced through special fermentation by microorganisms, with fungi significantly contributing to their flavor and sensory characteristics. Here, the fungal community structure and function were investigated using Illumina HiSeq sequencing of the fungal ITS rDNA region across different post-fermented teas, including Fuzhuan, Qingzhuan, Tianjian black, Liupao, and raw and ripened Pu-erh. Additionally, the headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology was used to compare the volatile components of tea samples, and moisture content, pH, total nitrogen, carbon-nitrogen ratio, and total sulfur were measured. All the tea samples were slightly acidic, with pH values of 5.56-6.43, and Ascomycota was the most do

SUBMITTER: Cui P 

PROVIDER: S-EPMC11903669 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature