基于宏基因组技术分析茯茶微生物多样性及其功能  

Analysis of Microbial Diversity and Functions of Fu Tea Based on Metagenomics Technology

作　　者：尹洪波 萧涵 谢贺 刘洋[1] 黄甜 谭月萍 袁勇 王超[1] 李勤[1] 黄建安[1,4] 刘仲华 YIN Hongbo;XIAO Han;XIE He;LIU Yang;HUANG Tian;TAN Yueping;YUAN Yong;WANG Chao;LI Qin;HUANG Jian'an;LIU Zhonghua(Key Laboratory of Tea Science of Ministry of Education,Hunan Agricultural University/National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients,Changsha 410128,China;Hunan Yiyang Tea Factory Co.,Ltd.,Yiyang 413002,China;Hunan Tea Group Co.,Ltd.,Changsha 410126,China;Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients/Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops,Ministry of Agriculture and Rural Affairs of China,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]湖南农业大学茶学教育部重点实验室/国家植物功能成分利用工程技术研究中心,湖南长沙410128 [2]湖南省益阳茶厂有限公司,湖南益阳413002 [3]湖南省茶业集团股份有限公司,湖南长沙410126 [4]植物功能成分利用省部共建协同创新中心/农业农村部园艺作物基因资源评价利用重点实验室,湖南长沙410128

出　　处：《茶叶通讯》2024年第4期508-519,共12页Journal of Tea Communication

基　　金：国家自然科学基金(31871764);国家茶叶产业技术体系岗位科学家(CARS-19);湖南千亿茶产业链关键技术创新与示范(2021NK1020-4);特色夏秋茶绿色生态生产关键技术研究与应用示范(2022YFD16008050)。

摘　　要：为了解不同产区和不同发花方式茯茶中微生物多样性及其基因功能,利用宏基因组技术分析湖南、陕西、浙江茯砖茶及湖南“散茶发花”茯茶中微生物群落多样性,并运用KEGG、eggNOG和CAZy数据库对代谢途径、参与代谢的功能基因及酶进行注释与分析。结果表明,茯茶中共检测到52门、96纲、177目、330科、668属和1976种微生物。在真菌群落结构中,曲霉属(Aspergillus)为绝对优势菌属,相对丰度为97.74%,冠突曲霉(Aspergillus cristatus)为绝对优势菌种。在细菌群落结构中,芽孢杆菌属(Bacillus)和克雷伯氏菌属(Klebsiella)为优势菌属,类肺炎克雷伯氏菌(Klebsiella quasipneumoniae)、肺炎克雷伯氏菌(Klebsiella pneumoniae)、枯草芽孢杆菌(Bacillus subtilis)和奇异假芽孢杆菌(Fictibacillus barbaricus)为优势菌种。不同产区和不同发花方式茯茶微生物群落结构差异明显,说明地域环境和发花方式是影响茯茶中微生物群落结构差异的主要因素。基因功能注释结果显示,碳水化合物代谢和氨基酸代谢是注释最多的两条代谢途径,糖苷水解酶和糖基转移酶是促进茯茶多糖水解的主要酶类,占比达75.23%。该研究初步阐述了不同产区和不同发花方式的茯茶中微生物多样性及其基因功能,为茯茶品质形成及提升提供了科学依据。In order to understand the microbial diversity and gene functions in Fu tea from different producing areas and different fungal fermentation methods,metagenomics technology was used to analyze the microbial community diversity in Fu brick tea from Hunan,Shanxi,Zhejiang and Hunan Fu tea by fungal fermentation with loose tea,and the metabolic pathways,functional genes and enzymes involved in the metabolism were annotated and analyzed using Kyoto Encyclopedia of Genes and Genomes(KEGG),evolutionary gene genealogy:Non-supervised Orthologous Groups(eggNOG)and Carbohydrate-Active Enzymes(CAZy)databases.The results showed that 52 phyla,96 classes,177 orders,333 families,668 genera and 1976 species of microorganisms were identified in Fu tea.Aspergillus was the absolute dominant bacterial genus with a relative abundance of 97.74%,and Aspergillus cristatus was the absolute dominant strain in the fungal community structure.Bacillus and Klebsiella were the dominant bacterial genera,and Klebsiella quasipneumoniae,Klebsiella pneumoniae,Bacillus subtilis and Fictibacillus barbaricus were the dominant strains in the bacterial community structure.There were obvious differences in the microbial community structure of Fu tea from different producing areas and different fungal fermentation methods,indicating that regional environment and fungal fermentation methods were the main factors affecting the microbial community structure differences in Fu tea.The results of functional annotation of genes showed that carbohydrate metabolism and amino acid metabolism were the two most annotated metabolic pathways,and glycoside hydrolase and glycosyltransferase were the main enzymes that promoted polysaccharide hydrolysis in Fu tea,accounting for 75.23%.The results of the study preliminarily elaborated the microbial diversity and gene functions in Fu tea from different producing areas and different fungal fermentation methods,which provided scientific basis for the formation and improvement of the quality of Fu tea.

关 键 词：茯砖茶 散茶发花 微生物多样性 宏基因组学 功能基因 

分 类 号：S571.1[农业科学—茶叶生产加工] TS272.54[农业科学—作物学]