Microbial community succession in the fermentation of Qingzhuan tea at various temperatures and their correlations with the quality formation

With the aim to reveal the microbial community succession at various temperatures in the fermentation of Qingzhuan tea (QZT), the Illumina NovaSeq sequencing was carried out to analyze bacterial and fungal com-munity structure in tea samples collected from the fermentation set at various temperatures, i.e., 25 degrees C, 30 degrees C, 37 degrees C, 45 degrees C, 55 degrees C, and room temperature. The results showed that fermentation temperature profoundly affected the microbial community succession in the QZT fermentation. Microbial richness and community di-versity decreased along with the increase of fermentation temperature. Despite the differences between micro-organisms and their metabolic types among various temperatures, most bacteria and fungi showed positive correlations at the genera level. Klebsiella, Paenibacillus, Cohnella, and Pantoea were confirmed as the main bacterial genera, and Aspergillus and Cyberlindnera were the main fungal genera in QZT fermentation. The mi-crobial genera (i.e. Aspergillus, Rhizomucor, Thermomyces, Ralstonia, Castellaniella, and Vibrio) were positively correlated with fermentation temperature (P < 0.05), while Klebsiella, Paenibacillus, and Aspergillus had good adaptability at different temperatures. Conversely, Pantoea and Cyberlindnera were only suitable for low tem-perature (<= 37 <degrees>C) growth, and Thermomyces was only suitable for high temperature (>37 degrees C) growth. Aspergillus had a significant positive correlation with tea aroma quality (r = 0.64, p < 0.05). This study would help to understand the formation mechanism of QZT from microflora perspective.