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ORIGINAL RESEARCH article
Front. Microbiol.
Sec. Food Microbiology
Volume 15 - 2024 |
doi: 10.3389/fmicb.2024.1408645
This article is part of the Research Topic Microorganisms in Tea and Tea Beverages View all articles
The carbohydrate metabolism and expression of carbohydrate-active enzyme genes in Aspergillus luchuensis fermentation of tea leaves
Provisionally accepted- Yunnan Agricultural University, Kunming, China
Carbohydrates that make up 20% to 25% of tea beverages are responsible for their flavor and bioactivity. Pu-erh tea's carbohydrates change during microbial fermentation and require further research. In this study, we examined the carbohydrate metabolism and expression of carbohydrate-active enzyme genes during the fermentation of tea leaves with Aspergillus luchuensis. Widely targeted metabolomics analysis, high performance anion exchange chromatography measurements and transcriptomics were used in this study. After fermentation, the levels of soluble sugar, hemicellulose, lignin, eight monosaccharides, and seven sugar alcohols increased. Meanwhile, the relative contents of polysaccharides, D-sorbitol, D-glucose, and cellulose decreased. High expression of 40 genes encoding 16 carbohydrate enzymes was observed during fermentation (FPKM>10). These genes encode L-iditol 2-dehydrogenase, pectinesterase, polygalacturonase, α-amylase, glucoamylase, endoglucanase, β-glucosidase, β-galactosidase, α-galactosidase, α-glucosidase, and glucose-6-phosphate isomerase, among others. These enzymes are known to break down polysaccharides and cell wall cellulose, increasing the content of monosaccharides and soluble sugar.
Keywords: Aspergillus luchuensis, fermentation tea, carbohydrate, Glycosides, CAZymes
Received: 28 Mar 2024; Accepted: 09 May 2024.
Copyright: © 2024 Li, Wang, Bo, Wang, Chen, Zhengwei, Guan, Jiang, Ma and Zhao. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Ruoyu Li, Yunnan Agricultural University, Kunming, China
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