Correlation analysis between filamentous fungi and chemical compositions in a pu‐erh type tea after a long‐term storage. Issue 5 (13th April 2020)

• Record Type: Journal Article
• Authors: Zhou, Binxing; Ma, Cunqiang; Ren, Xiaoying; Xia, Tao; Zheng, Chengqin; Liu, Xiaohui
• Is Part Of: Food science & nutrition. Volume 8:Issue 5(2020)
• Page Start: 2501
• Page End: 2511
• Publication Date: 2020-04-13
• Subjects: filamentous fungi -- liquid chromatography -- metabolites -- storage -- tea; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.1543
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: Storage environment caused the difference between Jinhua Pu‐erh tea (JPT) and General Pu‐erh tea. In this study, fungal flora and chemical compositions were analyzed. The results showed that storage environment caused significant ( p < .05) differences of theaflavins (TF), theabrownins (TB), tea polyphenols (TP), and water‐soluble sugars (WSS), and a highly significant ( p < .01) difference of thearubigins (TR). Aspergillus niger, Aspergillus pallidofulvus, Aspergillus sesamicola, Penicillium manginii, and Aspergillus tamarii were isolated from Pu‐erh teas and identified based on colony characteristics and ITS, β‐tubulin, and calmodulin gene sequences, respectively. A. pallidofulvus, A. sesamicola, and P. manginii were dominant fungi in JPT and generated macroscopic yellow cleistothecia after a long‐term storage. Correlation analysis showed that dominant fungi exhibited significantly ( p < .05 or p < .01) positive or negative corrections with TF, TB, TP, WSS, TR, and gallic acid. This study revealed dominant fungi including A. pallidofulvus, A. sesamicola, and P. manginii and their effects on given chemical compositions. Abstract : Aspergillus pallidofulvus, Aspergillus sesamicola, and Penicillium manginii selected from Pu‐erh tea were dominant fungi, which could generate macroscopic yellow cleistothecia and have specific effects on given chemical compositions after a long‐term storage. This study revealed the dominant fungi and their effects on chemical compositions during the storage of Pu‐erh tea.