Analysis on the Microbial Community Structure of Yunnan Shujian Pu-erh tea Fermented with Different Raw Materials

The raw materials of fermented Pu-erh tea affect the growth and metabolism of the fermentation microbiota, which in turn affects the structure of the fermentation microbiota and ultimately the fermentation quality. This study used 16S rRNA and ITS amplicon sequencing to study the effect of the degree of fermentation, grade, different parts of the raw materials and adding honey on microbiota differences in fermented Pu-erh tea.

发酵普洱茶（fermented Pu-erh tea）的原料会影响发酵菌群（fermentation microbiota）的生长与代谢，进而调控发酵菌群的群落结构，最终决定发酵品质。本研究采用16S rRNA和ITS扩增子测序（16S rRNA and ITS amplicon sequencing）技术，探究了发酵程度、原料等级、原料不同部位以及添加蜂蜜等因素对发酵普洱茶中菌群差异的影响。