Analysis on the Microbial Community Structure of Yunnan Shujian Pu-erh tea Fermented with Different Raw Materials
The raw materials of fermented Pu-erh tea affect the growth and metabolism of the fermentation microbiota, which in turn affects the structure of the fermentation microbiota and ultimately the fermentation quality. This study used 16S rRNA and ITS amplicon sequencing to study the effect of the degree of fermentation, grade, different parts of the raw materials and adding honey on microbiota differences in fermented Pu-erh tea.