普洱茶不同发酵时期微生物群落宏转录组学研究  

Comparative metatranscriptomic analysis of microbial communities at two different stages during the pile-fermentation of Puer tea

作　　者：姜姝[1] 吕杰[1] 李灏[1] 

机构地区：[1]北京化工大学生命科学与技术学院,北京100029

出　　处：《北京化工大学学报（自然科学版）》2012年第6期84-89,共6页Journal of Beijing University of Chemical Technology(Natural Science Edition)

基　　金：云南省科技厅州;市党政"一把手"科技工程(2008QA028)

摘　　要：分离提取了普洱茶发酵前期和发酵中期茶叶样本中的微生物菌群全mRNA,并通过Illumina测序得到普洱茶发酵前期17376转录文本结果以及普洱茶发酵中期14456个转录文本结果。对测序结果的注释结果表明黑曲霉(Aspergillus niger)在两个阶段都占有绝对优势;对两个样本差异表达部分GO功能和KEGG PATHWAY的对比分析表明,适应渥堆发酵环境变化的微生物(如黑曲霉等)对普洱茶发酵过程起到了决定性的作用。mRNAs of microbial communities during different stages of the pile-fermentation of Puer tea have been extracted for Illumina sequencing,which produced 17376 putative mRNA reads from an earlier stage and 14456 from a mid-stage of fermentation.Taxonomic binning of annotated mRNAs indicated that Aspergillus niger was the most dominant contributor of transcripts of microbial communities in both stages.GOfact functional annotation and KEGG pathway analysis suggested that adaption of Aspergillus niger to changes in the environment played a decisive role during the pile-fermentation of Puer tea.

关 键 词：普洱茶 渥堆发酵 宏转录组学 微生物群落 

分 类 号：Q789[生物学—分子生物学]