Journal of Tea Science ›› 2020, Vol. 40 ›› Issue (4): 519-527.doi: 10.13305/j.cnki.jts.2020.04.008
• Research Paper • Previous Articles Next Articles
CHEN Jiajia1,2,4, HU Yunfei2,3,4, SHEN Shiyu1,2,4, WANG Zhihua1,2,4, ZHOU Zhe1,2,4, TANG Qin1,2,4, SUN Weijiang1,2,3,4,*
Received:
2019-12-23
Revised:
2020-03-02
Online:
2020-08-15
Published:
2020-08-18
CLC Number:
CHEN Jiajia, HU Yunfei, SHEN Shiyu, WANG Zhihua, ZHOU Zhe, TANG Qin, SUN Weijiang. Analysis of Bacterial Diversity of Stored White Peony by High-Throughput Sequencing[J]. Journal of Tea Science, 2020, 40(4): 519-527.
[1] | 刘谊健, 郭玉琼, 詹梓金. 白茶制作过程主要化学成分转化与品质形成探讨[J]. 福建茶叶, 2003(4): 13-14.Liu Y J, Guo Y Q, Zang Z J.Analysis of the transformation of main chemical components and quality formation of white tea[J]. Tea in Fujian, 2003(4): 13-14. |
[2] | 皇甫瑞娟. 茯砖茶中冠突散囊菌的分离鉴定[J]. 现代食品, 2019(23): 183-185.Huangfu R J.Isolation and identification of Eurotium Cristatum from Fuzhuan tea[J]. Modern Food, 2019(23): 183-185. |
[3] | 曾桥, 吕生华, 李祥, 等. 不同原料茯砖茶活性成分及微生物多样性分析[J/OL]. 食品科学, 2020: 1-12. http://kns.cnki.net/kcms/detail/11.2206.TS.20191219.1855.018.html.Zeng Q, Lv S H, Li X, et al. Active ingredients and microbial diversity of Fu brick tea produced by different raw materials [J/OL]. Food Science, 2020: 1-12. http://kns.cnki.net/kcms/detail/11.2206.TS.20191219.1855.018.html. |
[4] | 葛慈斌,刘波,陈梅春, 等. 不同年份陈年普洱茶中芽胞杆菌的多样性[J]. 农业生物技术学报, 2017, 25(8): 1336-1348.Ge C B, Liu B, Chen M C, et al.Diversity of the bacillus-like species in the different year-old fermented Pu-erh tea[J]. Journal of Agricultural Biotechnology, 2017, 25(8): 1336-1348. |
[5] | 方欣, 骆爱国, 涂青, 等. 普洱茶(熟茶)发酵过程各层间真菌群落的动态变化[J]. 食品科技, 2019, 44(5): 37-42.Fang X, Luo A G, Tu Q, et al.Fungal community dynamic change in different layers of solid-state fermentation of Pu-erh ripe tea[J]. Food Science and Technology, 2019, 44(5): 37-42. |
[6] | 杨吉霞, 曾祥平, 蒲慧敏, 等. 陕西茯砖茶微生物多样性和群落结构的研究[J]. 食品与发酵工业, 2020, 46(3): 50-57.Yang J X, Zeng X P, Pu H M, et al.An investigation of the microbial diversity and community structure in Shaanxi Fu brick tea[J]. Food and Fermentation Industries, 2020, 46(3): 50-57. |
[7] | 杨雅焯, 汪迎, 李辉, 等. 广西六堡茶和重庆沱茶的微生物多样性分析[J]. 茶叶学报, 2019(3): 93-98.Yang Y Z, Wang Y, Li H, et al.Microbial diversity of Guangxi Liubao and Chongqing Bowl teas[J]. Acta Tea Sinica, 2019(3): 93-98. |
[8] | 路伟尧. 普洱茶发酵微生物的溯源分析[D]. 北京: 北京化工大学, 2013.Lu W Y.Analysis of microbial tracking in Pu’er tea fermentation [D]. Beijing: Beijing University of Chemical Technology, 2013. |
[9] | 陈丽莹, 张玉满, 陈晓英, 等. 茶树叶际选择性富集的内生细菌的鉴定[J]. 微生物学报, 2018, 58(10): 1776-1785.Chen L Y, Zhang Y M, Chen X Y, et al.Identification of endophytic bacteria selectively enriched in Camellia sinensis leaf[J]. Microbiology China, 2018, 58(10): 1776-1785. |
[10] | 林长欣. 普洱茶中的风味成分及微生物在贮藏过程中的变化[D]. 广州: 暨南大学, 2010.Lin C X.Flavor compounds and microorganisms in Pu'er tea at different storage period [D]. Guangzhou: Jinan University, 2010. |
[11] | 龚俊. 烤后片烟储存过程中微生物多样性及变化动态[D]. 上海: 华东师范大学, 2015.Gong J.The diversity and dynamic of microorganism on fluecured tobacco leaves during different aged phases [D]. Shanghai: East China Normal University, 2015. |
[12] | 周家喜. 不同仓储环境微生物群落对烟叶陈化品质的影响[D]. 贵阳: 贵州大学, 2017.Zhou J X.Effects of microbial communities on quality of tobacco leaves in different storage environments [D]. Guiyang: Guizhou University, 2017. |
[13] | Wang Y, Sheng H F, He Y, et al.Comparison of the levels of bacterial diversity in freshwater, intertidal wetland, and marine sediments by using Millions of Illumina Tags[J]. Applied and Environmental Microbiology, 2012, 78(23): 8264-8271. |
[14] | Kong H, Conlan S, Grice E A, et al.Topographical and temporal diversity of the human skin microbiome[J]. Science, 2009, 324(5931): 1190-1192. |
[15] | 姚静, 陈迪, 郑晓燕, 等. 普洱茶渥堆发酵过程中细菌种群的分离与分子鉴定[J]. 安徽农业科学, 2013, 41(6): 2667-2671.Yao J, Chen D, Zheng X Y, et al.Isolation and molecular identification of bacterial colonization during the pile fermentation process of Pu-er tea[J]. Journal of Anhui Agricultural Sciences, 2013, 41(6): 2667-2671. |
[16] | 徐正刚, 吴良, 刘石泉, 等. 黑茶发酵过程中微生物多样性研究进展[J]. 生物学杂志, 2019, 36(3): 92-95.Xu Z G, Wu L, Liu S Q, et al.Review for development of microbial diversity during dark tea fermentation period[J]. Journal of Biology, 2019, 36(3): 92-95. |
[17] | Jessica C, Suhana C, Prachi K, et al.Temporal variations in cigarette tobacco bacterial community composition and tobacco-specific nitrosamine content are influenced by brand and storage conditions[J]. Frontiers in Microbiology, 2017, 8: 358. doi: 10.3389/fmicb.2017.00358. |
[18] | Kinkel L.Microbial population dynamics on leaves[J]. Annual Review of Phytopathology, 1997, 35(1): 327-347. |
[19] | Di Giacomo M, Paolino M, Silvestro D, et al.Microbial community structure and dynamics of dark fire-cured tobacco fermentation[J]. Applied and Environmental Microbiology, 2007, 73(3): 825-837. |
[20] | 何国庆. 食品微生物学[M]. 北京: 中国农业大学出版社, 2009.He G Q.Food microbiology [M]. Beijing: China Agricultural University Press, 2009. |
[21] | Bansal S, Choudhary S, Sharma M, et al.Tea: A native source of antimicrobial agents[J]. Food Research International, 2013, 53(2): 568-584. |
[22] | 祁丹丹, 陈维, 苗爱清, 等. 气相色谱-串联质谱结合化学计量学分析快速陈化对白茶香气的影响[J]. 浙江大学学报(农业与生命科学版), 2018, 44(6): 704-710.Qi D D, Chen W, Miao A Q, et al.Effects of rapid ageing technology on the aroma quality of white tea using gas chromatography-mass spectrometry/mass spectrometry combined with chemometrics[J]. Journal of Zhejiang University (Agric. & Life Sci.), 2018, 44(6): 704-710. |
[1] | WANG Liubin, HUANG Liyun, TENG Cuiqin, WU Liyun, CHENG Hao, YU Cuiping, WANG Liyuan. Genetic and Phylogenetic Analysis for Germplasm Resources of Camellia sinensis from Wuzhou City [J]. Journal of Tea Science, 2022, 42(5): 601-609. |
[2] | WU Jing, CHEN Nannan, HAN Menglin, CHEN Gao, LI Weiwei, ZHANG Shuxiang, JIANG Xiaolan. Isolation, Identification and Characterization of Aluminum-tolerant Growth-promoting Endophytic Bacteria in Tea Roots [J]. Journal of Tea Science, 2022, 42(5): 610-622. |
[3] | CHEN Qiyu, MA Jianqiang, CHEN Jiedan, CHEN Liang. Genetic Diversity of Mature Leaves of Tea Germplasms Based on Image Features [J]. Journal of Tea Science, 2022, 42(5): 649-660. |
[4] | ZHU Wen, WU Shuang, WANG Wenfeng, XU Wencan, CHEN Wenjun, HUANG Youyi. The Screening, Identification and Enzyme Production of Thermophilic Bacteria in Pile-fermentation of Qingzhuan Tea [J]. Journal of Tea Science, 2022, 42(2): 211-221. |
[5] | LI Changle, GE Yue, YAN Meilin, LI Hui, LIN Qingqing, WANG Pu, ZHAO Hua, WANG Mingle, WANG Yu, GUO Fei, NI Dejiang. Analysis of Genetic Diversity and Population Structure of 32 Tea Landraces in China [J]. Journal of Tea Science, 2021, 41(5): 619-630. |
[6] | ZHOU Tingting, CHEN Guiting, CAO Nan, HE Jiangang, HE Gongwei, XIAO Changyi, LI Shigang. Preventive Effect of Green Brick Tea on Non-alcoholic Fatty Liver Disease via Gut Microbiota Changes [J]. Journal of Tea Science, 2021, 41(5): 669-680. |
[7] | HUANG Xiangxiang, TAN Ting, YU Lijun, WANG Kunbo, HUANG Jian'an, XU Shiyu, LIU Zhonghua. Effects of Fu Brick Tea on Inflammation and Intestinal Microflora Diversity in Mice with DSS-induced Ulcerative Colitis [J]. Journal of Tea Science, 2021, 41(5): 681-694. |
[8] | MAO Juan, JIANG Hongjian, YANG Rubing, LI Chongxing, MA Chengying, CHEN Liang, MA Jianqiang. Genetic Diversity and Population Structure of Wild and Cultivated Camellia taliensis Populations [J]. Journal of Tea Science, 2021, 41(4): 454-462. |
[9] | LONG Yaqin, LUO Ziwen, WANG Xuesong, LONG Lixue, YU Xiangshuai, LI Jinlong, QU Hao, WANG Yungang, CHEN Linbo. Analysis of the Antennal Transcriptome and Olfactory-related Genes in the Agriophara rhombata [J]. Journal of Tea Science, 2021, 41(4): 553-563. |
[10] | WANG Yixiang, HUANG Jiaqing, YE Jing, LI Yanchun, LIN Yi, LIU Cenwei. Effects of Biochar Application on Soil Properties and Fungi Community Structure in Acidified Tea Gardens [J]. Journal of Tea Science, 2021, 41(3): 419-429. |
[11] | LI Hongjian, QIN Dandan, JIANG Xiaohui, FANG Kaixing, WANG Qiushuang, PAN Chendong, LI Bo, WANG Qing, WU Hualing. Analysis and Evaluation of Purine Alkaloid Contents in Bitter Tea Germplasm Resources from Guangdong [J]. Journal of Tea Science, 2021, 41(1): 71-79. |
[12] | WANG Zhibo, BAI Jiahe, ZHOU Xiaogui, GUO Huawei, XIAO Qiang. Effect of Three Antibiotic Treatments on Bacterial Endosymbiont Community of Ectropis Grisescens Warren [J]. Journal of Tea Science, 2021, 41(1): 90-100. |
[13] | HUANG Fangfang, LI Qin, HUANG Jian'an. Research Progress of Tea Rhizosphere Microorganisms [J]. Journal of Tea Science, 2020, 40(6): 715-723. |
[14] | LIU Zhen, CHENG Yang, YANG Peidi, ZHAO Yang, NING Jing, YANG Yang. Genetic Diversity and Structure of Chengbudong Tea Population Revealed by nSSR and cpDNA Markers [J]. Journal of Tea Science, 2020, 40(2): 250-258. |
[15] | WU Genliang, HOU Aixiang, LI Ke, LI Zongjun. Effects of Polyphenols of Old Fu Brick Tea on the Elderly Intestinal Flora [J]. Journal of Tea Science, 2018, 38(3): 319-330. |
Viewed | ||||||
Full text |
|
|||||
Abstract |
|
|||||
|