Effects of Microbial\nProteins on Qingzhuan Tea Sensory\nQuality during Pile Fermentation

To determine the effects of microbial\nproteins on Qingzhuan\ntea\nsensory quality during tea pile fermentation, tea leaf metabolomic\nand microorganism proteomic analyses were performed. In total, 1835\ndifferential metabolites and 443 differentially expressed proteins\nof the microorganisms were identified. Correlation analysis between\nmetabolomics and proteomics data revealed that the levels of microbial\nproteins EG II and CBH I cellulase may play important roles in cell\nwall construction and permeability, which were crucial for the interaction\nbetween tea leaves and microorganisms. Microbial proteins heat shock\nproteins (HSP), alcohol dehydrogenase (ADH), aldehyde dehydrogenase\n(ALDH), and CuAO related to detoxification and stress responses showed\na positive correlation with tea theanine, glutamine, γ-aminobutyric\nacid, glutamic acid, catechin, (−)-gallocatechin gallate, and\n(−)-catechin gallate, suggesting their effects on tea characteristic\ncompound accumulation, thus affecting Qingzhuan tea sensory quality.