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Fermentation
Volume 11
Issue 9
10.3390/fermentation11090511
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Green Tea Modulates Temporal Dynamics and Environmental Adaptation of Microbial Communities in Daqu Fermentation

by
Liang Zhao
,
Fangfang Li
,
Hao Xiao
,
Tengfei Zhao
,
Yanxia Zhong
,
Zhihui Hu
,
Lu Jiang
,
Xiangyong Wang
and
Xinye Wang
*
School of Brewing Engineering, Moutai Institute, Renhuai 564507, China
*
Author to whom correspondence should be addressed.
Fermentation 2025, 11(9), 511; https://doi.org/10.3390/fermentation11090511 (registering DOI)
Submission received: 2 August 2025 / Revised: 26 August 2025 / Accepted: 27 August 2025 / Published: 31 August 2025
(This article belongs to the Special Issue Development and Application of Starter Cultures, 2nd Edition)
Versions Notes

Abstract

This study investigated the impact of green tea addition on microbial community dynamics during Daqu fermentation, a critical process in traditional baijiu production. Four Daqu variants (0%, 10%, 20%, 30% tea) were analyzed across six fermentation periods using 16S rRNA/ITS sequencing, coupled with STR, TDR, Sloan neutral model, and phylogenetic analyses. Results showed time-dependent increases in bacterial/fungal richness, with 30% tea maximizing species richness. Tea delayed bacterial shifts until day 15 but accelerated fungal reconstruction from day 6, expanding the temporal response window. While stochastic processes dominated initial assembly (77–94% bacteria, 88–99% fungi), deterministic processes intensified with tea concentration, particularly in fungi (1% → 12%). Tea increased bacterial dispersal limitation and reduced phylogenetic conservatism of endogenous factors. This work proposed a framework for rationally engineering fermentation ecosystems by decoding evolutionary-ecological rules of microbial assembly. It revealed how plant-derived additives can strategically adjust niche partitioning and ancestral constraints to reprogram microbiome functionality. These findings provided a theoretical foundation in practical strategies for optimizing industrial baijiu production through targeted ecological interventions.
Keywords: green tea addition; community assembly; environmental adaptation; endogenous factor; phylogenetic conservatism green tea addition; community assembly; environmental adaptation; endogenous factor; phylogenetic conservatism

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MDPI and ACS Style

Zhao, L.; Li, F.; Xiao, H.; Zhao, T.; Zhong, Y.; Hu, Z.; Jiang, L.; Wang, X.; Wang, X. Green Tea Modulates Temporal Dynamics and Environmental Adaptation of Microbial Communities in Daqu Fermentation. Fermentation 2025, 11, 511. https://doi.org/10.3390/fermentation11090511

AMA Style

Zhao L, Li F, Xiao H, Zhao T, Zhong Y, Hu Z, Jiang L, Wang X, Wang X. Green Tea Modulates Temporal Dynamics and Environmental Adaptation of Microbial Communities in Daqu Fermentation. Fermentation. 2025; 11(9):511. https://doi.org/10.3390/fermentation11090511

Chicago/Turabian Style

Zhao, Liang, Fangfang Li, Hao Xiao, Tengfei Zhao, Yanxia Zhong, Zhihui Hu, Lu Jiang, Xiangyong Wang, and Xinye Wang. 2025. "Green Tea Modulates Temporal Dynamics and Environmental Adaptation of Microbial Communities in Daqu Fermentation" Fermentation 11, no. 9: 511. https://doi.org/10.3390/fermentation11090511

APA Style

Zhao, L., Li, F., Xiao, H., Zhao, T., Zhong, Y., Hu, Z., Jiang, L., Wang, X., & Wang, X. (2025). Green Tea Modulates Temporal Dynamics and Environmental Adaptation of Microbial Communities in Daqu Fermentation. Fermentation, 11(9), 511. https://doi.org/10.3390/fermentation11090511

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