Abstract: A carbohydrate-degrading microbial consortium named WS3 was obtained through enrichment, domestication, and functional screening. WS3 was primarily composed of Aspergillus, Candida, Glutamicibacter, and Ochrobactrum. After 30-day fermentation with WS3, the dominant bacterial genera shifted to Brachybacterium (66.97%), Brevibacterium (18.60%), and Enterococcus (7.45%), while the dominant fungal genera became Candida (70.52%), Aspergillus (19.43%), and Blastobotrys (10.03%). The tea infusion exhibited a milder and mellower taste with a marked reduction in bitterness and astringency and its aroma characteristics were spicy, woody, floral, and fruity. The content of pectin decreased by 49.83%–89.91%, cellulose by 14.92%, and hemicellulose by 35.22%, and monosaccharides by 70.17%, while the content of oligosaccharides increased by 58.69%. In addition, WS3 exhibited high activities of pectate lyase, xylanase, and β-glucosidase. Correlation analysis revealed significant associations between the dominant microbial taxa and enzyme activities, tea quality attributes, and the degradation of cell wall polysaccharides. This study elucidates the mechanism by which WS3 degrades cell wall components during Liupao tea fermentation, thereby providing a theoretical basis for developing functional starter cultures.

Key words: Liupao tea; microbial consortium; tea quality; cell wall polysaccharides; carbohydrate-active enzymes