An integrative multi-omics approach reveals metabolic mechanism of flavonoids during anaerobic fermentation of de'ang pickled tea

Anaerobic fermentation (AF) is critical process for Yunnan De'ang pickled tea production. Therefore, widely targeted metabolomics and metagenomics were integrated to reveal the AF mechanism. Lactic acid bacteria (LAB) (e.g. Lactiplantibacillus plantarum, Lactobacillus vaccinostercus and Lactobacillus paracollinoides) and yeasts like Candida metapsilosis and Cyberlindnera fabianii dominated in the AF. Based on bacterial community succession and metabolites variation, the whole AF processes were divided into two phases, i.e., before and after four months. A total of 327 characteristic metabolites (VIP >1.0, P 1.50 or