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An Integrated Metagenomics/Metaproteomics Investigation of the Microbial Communities and Enzymes in Solid-state Fermentation of Pu-erh tea

文献类型： 外文期刊

作者： Zhao, Ming 1 ; Zhang, Dong-lian 1 ; Su, Xiao-qin 1 ; Duan, Shuang-mei 1 ; Wan, Jin-qiong 1 ; Yuan, Wen-xia 1 ; Liu, Be 1 ;

作者机构： 1.Yunnan Agr Univ, Coll Longrun Pu Erh Tea, Kunming 650201, Yunnan, Peoples R China

2.Chinese Acad Agr Sci, Inst Crop Sci, Beijing 100081, Peoples R China

3.Yunnan Agr Univ, Yunnan Res Ctr Good Agr Practice Dominant Chinese, Kunming 650201, Yunnan, Peoples R China

4.Yunnan Acad Agr Sci, Tea Res Inst, Menghai 666201, Peoples R China

期刊名称：SCIENTIFIC REPORTS （ 影响因子：4.379； 五年影响因子：5.133 ）

ISSN： 2045-2322

年卷期： 2015 年 5 卷

页码：

收录情况： SCI

摘要： Microbial enzymes during solid-state fermentation (SSF), which play important roles in the food, chemical, pharmaceutical and environmental fields, remain relatively unknown. In this work, the microbial communities and enzymes in SSF of Pu-erh tea, a well-known traditional Chinese tea, were investigated by integrated metagenomics/metaproteomics approach. The dominant bacteria and fungi were identified as Proteobacteria (48.42%) and Aspergillus (94.98%), through pyrosequencingbased analyses of the bacterial 16S and fungal 18S rRNA genes, respectively. In total, 335 proteins with at least two unique peptides were identified and classified into 28 Biological Processes and 35 Molecular Function categories using a metaproteomics analysis. The integration of metagenomics and metaproteomics data demonstrated that Aspergillus was dominant fungus and major host of identified proteins (50.45%). Enzymes involved in the degradation of the plant cell wall were identified and associated with the soft-rotting of tea leaves. Peroxiredoxins, catalase and peroxidases were associated with the oxidation of catechins. In conclusion, this work greatly advances our understanding of the SSF of Pu-erh tea and provides a powerful tool for studying SSF mechanisms, especially in relation to the microbial communities present.

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