Abstract: In order to understand the changes of fungi species during the fermentation and drying process of hand-made Fu brick tea, this experiment takes the hand-made Fu brick tea samples of fermentation (0 d, 4 d, 8 d, 12 d) and drying stage (drying 5 d, drying 10 d) as the research object. We extracted the total DNA of the microbes from the hand-made Fu brick tea samples, then amplified and sequenced the total DNA by using Illumina Miseq technology. Finally, through biostatistics and analysis, we revealed the changes in fungal diversity in the samples of the hand-built bricks in the fermentation and drying stages. A total of 990,522 Vaild Tags were obtained from the hand-built Fu brick tea samples in the fermentation and drying stages. After clustering, 186 OTUs were obtained. According to OTUs statistics and calculations, the fungi diversity index decreased first and then increased. According to the results of species annotation, 5 phylum, 14 classes, 29 orders, 47 families and 65 genus were annotated in six groups of hand-made Fu brick tea samples. At the phylum classification level, Ascomycota, Basidiomycota and Zygomycota, Fungi unclassified and Unidentified were annotated. At the genus classification level, the diversity of fungi was the highest at 0d, and the highest relative abundance was Aspergillus, which was 40.59 %. Followed by Debaryomyces, Eurotium and Penicillium. However, Eurotium was the absolutely dominant genus in the 4 d, 8 d, 12 d, 17 d and 22 d of hand-made Fu brick tea samples and the average relative abundance of Eurotium in these five groups was 98.81 %.

Key words: hand-made Fu brick tea, Illumina Miseq technology, fungal community diversity