Metabolite and Microbiome Profilings of Pickled Tea Elucidate the Role of Anaerobic Fermentation in Promoting High Levels of Gallic Acid Accumulation

• DOI: 10.1021/acs.jafc.0c06187
• Publication Date: 2020-11-09T18:17:12Z
• Authors: Huan Zhang; Yong-Zhong Liu; Wen-Can Xu; Wen-Jun Chen; Shuang Wu; You-Yi Huang
• Keywords: Bioconversion; Ingredient; Gallate

Gallic acid (GA) is an important active ingredient for its pharmacological activities. High levels of GA in tea can be obtained by anaerobic fermentation, but mechanism still unclear. Here, the profiles metabolites and microbiomes pickled were analyzed. The results showed that increased to 24.26 mg/g at 18 d after which was accompanied reducing epicatechin gallate (ECG), epiafzelechin-3-O-gallate (EAG), 7-galloylcatechin (7-GC) increasing relative abundances Bacillus other six bacterial genera. However, epigallocatechin (EGCG) basically stable during whole fermentation process. These suggested EGCG contributes little formation ECG, EAG, 7-GC should key precursors form GA; moreover, bacteria, especially Bacillus, may responsible their bioconversion. It will establish effective way increase production.