Chunyu Li , Baofu Huang

Modern Agricultural Research Center, Cuixi Academy of Biotechnology, Zhuji, 311800, Zhejiang, China
Author    Correspondence author
Journal of Tea Science Research, 2024, Vol. 14, No. 2   doi: 10.5376/jtsr.2024.14.0009
Received: 19 Jan., 2024    Accepted: 22 Feb., 2024    Published: 05 Mar., 2024

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Li C.Y., and Huang B.F., 2024, Microbial diversity in tea fermentation: a metagenomic perspective, Journal of Tea Science Research, 14(2): 92-101 (doi: 10.5376/jtsr.2024.14.0009)

Microbial diversity plays a crucial role in the fermentation of tea, affecting the flavor characteristics and health benefits of the final product. This study explores microbial diversity in tea fermentation from a metagenomic perspective, emphasizing how advanced metagenomic technologies have revolutionized our understanding of the microbial communities involved in tea processing. By examining the microbial profiles of different types of tea, such as green tea and black tea, and incorporating case studies like Pu-erh tea fermentation, the dynamic interactions and functional capabilities of these microbial communities are revealed. The study also discusses the impact of environmental factors, such as geographical location and fermentation conditions, on microbial diversity, and explores the application of microbial management to enhance tea quality. This comprehensive presentation of information highlights new opportunities and challenges in the field, proposing future directions for research and industrial applications to optimize the tea fermentation process. This study provides scientific basis and direction for continuous innovation and improvement in the tea industry.

Tea fermentation; Microbial diversity; Metagenomics; Microbial management; Fermentation process optimization