Abstract:

In order to explore the bacterial community structure and species during the pile-fermentation process of Fuzhuan
Brick Tea, the V3 variable region of bacterial 16S rDNA was amplified at different fermentation times and analyzed by
denaturing gradient gel electrophoresis (DGGE), and the DGGE bands were cloned, sequenced and aligned. The results
showed that 24 hours of pile-fermentation was the critical point. A similar bacterial community structure was observed
before and after the point, respectively, while a significant difference existed between the two stages. The sequence
alignment of 16S rDNA V3 variable region showed that Millisia brevis, Novosphingobium sp., Brevundimonas aurantiaca,
Pseudomonas veronii, Clostridium ultunense, Klebsiella pneumonia, Lactobacillus plantarum, unculturable strains including
Epsilon proteobacterium, Saprospiraceae bacterium, Myxococcales bacterium and Rhizobiales bacterium, and six species of
unculturable bacteria with unknown taxonomic status were detected. Therefore, pile fermentation of the black tea involved
a large number of bacteria, and the bacterial community during the process was relatively stable. In conclusion, DGGE
fingerprint can provide a comprehensive and true reflection of changes in the bacterial community structure and diversity of
Fuzhuan brick tea during the fermentation process.

Key words: Fuzhuan brick tea, pile-fermentation, denaturing gradient gel electrophoresis (DGGE), bacterial community structure