인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록·키워드
ABSTRACT Fu brick tea (FBT) is a distinctive microbial‐fermented dark tea from China; however, systematic studies on its fungal communities and “golden‐flower” fungi remain limited. In this study, 52 FBT samples from seven representative regions were analyzed to investigate their fungal community structure and “golden‐flower” fungi. High‐throughput sequencing revealed Aspergillus as the dominant genus (65.58%–98.85%), followed by Wallemia (0.17%–19.58%) and Candida (0.01%–18.47%). A total of 52 “golden‐flower” fungi, one from each sample, were isolated and identified as Aspergillus cristatus based on morphological features, internal transcribed spacer (ITS) sequencing, and multigene phylogenetic analysis ( BenA , CaM , and RPB2 ). Haplotype analysis revealed four distinct haplotypes: Haplotype_1 and Haplotype_3 were shared across all regions, whereas Haplotype_2 and Haplotype_4 were unique to Hunan. Analysis of molecular variance (AMOVA) results indicated that genetic differentiation was primarily attributed to individual differences among strains, with minor divergence among geographical groups. The fastest growing strain from each region was selected to assess its influence on summer‐autumn tea quality using non‐targeted and targeted metabolomics, along with electronic sensory analysis (electronic eye [E‐eye] and electronic tongue [E‐tongue]). These strains were found to reduce catechins, flavonols, flavones, and phenolic acids, while increasing polymerized catechins and their derivatives, thereby improving overall flavor. Notably, strains from Shaanxi, Anhui, and Sichuan exhibited superior fermentation performance compared to those from Hunan, Hubei, Guizhou, and Zhejiang. This study provides new insights into the functional characteristics of A. cristatus in FBT, offering a scientific basis for quality improvement and the utilization of microbial resources in dark tea production.
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
최근 본 자료 전체보기
