Abstract: Ganpu tea is made by removing the flesh of fresh Citrus reticulata 'Chachiensis' and filling them with Yunnan Pu-erh tea. It has both the aroma of Pericarpium Citri Reticulatae 'Chachiensis' and the fragrance of Pu-erh tea. In this study, Ganpu teas were separated into tea leaves and peels with different aging times for microbiome analysis. It was found that the microbial composition of the peels and tea leaves of Ganpu tea was more similar in the early aging stage, while the differences became more pronounced in the later aging stage. In tea leaves of Ganpu tea aged at different times, the dominant bacterial genera included Bacillus, Staphylococcus, and Blastobotrys. In the peel of Ganpu tea aged at different times, the dominant bacteria aged for 0 to 1 year include Staphylococcus, while the dominant bacteria aged for the other three times are Acinetobacter. In the fungal community, the dominant fungal genera in aged 0, 1, and 5 year old peels, as well as five different aged Ganpu tea leaves, are all Blastobotrys. The dominant fungal genus in aged 7 and 9 year old Ganpu tea peels is Xeromyces. Among the tea leaves or peels of Ganpu tea at different aging times, the majority of samples (over 75% of the abundance) shared the same Amplicon Sequence Variants (ASVs). Correlation analysis based on these shared ASVs revealed a significant positive correlation between Aspergillus and other microorganisms in the network, although its abundance was not particularly high in Ganpu tea at different aging times.

Key words: Ganpu tea, amplicon, microbiota

摘要： 柑普茶是由新鲜的茶枝柑Citrus reticulata 'Chachiensis' 果实挖去果肉，将云南普洱茶填入其中所制成的，既有广陈皮的香味又有普洱茶香气。本研究针对不同陈化时间的柑普茶，将柑普茶的茶叶和果皮分别进行研究，发现果皮与茶叶的微生物组成在陈化早期较相似，而随着陈化时间的延长其物种组成差异越显著。在不同陈化时间的柑普茶茶叶中，其优势菌属有芽孢杆菌属Bacillus、葡萄球菌属Staphylococcus和芽生葡萄孢酵母菌属Blastobotrys等。而在不同陈化时间的柑普茶果皮中，陈化0～1年的优势细菌有葡萄球菌属等，其余三个陈化时间的优势细菌是不动杆菌属Acinetobacter等。在真菌群落中，陈化0、1、5年的果皮以及五个不同陈化时间的柑普茶茶叶的优势菌属均为芽生葡萄孢酵母菌属，陈化7年和9年的柑普茶果皮的优势真菌为耐干霉菌属Xeromyces。在柑普茶茶叶或果皮中，不同陈化时间共有的ASV丰度占绝大多数样本丰度的75%以上，对共有ASV进行相关性分析发现，曲霉属Aspergillus在关系网中与其他微生物呈显著正相关，但在不同陈化时间的柑普茶中其丰度并不高。

关键词: 柑普茶, 扩增子, 微生物