Title: Comparison of <i>Aspergillus chevalieri</i> and related species in dark tea at different aspects: Morphology, enzyme activity and mitochondrial genome
Abstract: Journal of Food Processing and PreservationVolume 45, Issue 11 e15903 ORIGINAL ARTICLE Comparison of Aspergillus chevalieri and related species in dark tea at different aspects: Morphology, enzyme activity and mitochondrial genome Zhi-Yuan Hu, Zhi-Yuan Hu [email protected] orcid.org/0000-0003-3774-9448 College of Food Science and Technology, Hunan Agricultural University, Changsha, China Hunan Provincial Key Lab of Dark Tea and Jin-hua, Hunan City University, Yiyang, China Contribution: Writing - original draftSearch for more papers by this authorSu-Chun Liu, Corresponding Author Su-Chun Liu [email protected] orcid.org/0000-0001-6551-2267 College of Food Science and Technology, Hunan Agricultural University, Changsha, China Correspondence Su-Chun Liu, College of Food Science and Technology, Hunan Agricultural University, Changsha, China. Email: [email protected]Search for more papers by this authorZheng-Gang Xu, Zheng-Gang Xu [email protected] orcid.org/0000-0002-7401-5163 Key Laboratory of National Forestry and Grassland Administration on Management of Western, College of Forestry, Northwest A & F University, Yangling, China Contribution: Data curation, MethodologySearch for more papers by this authorShi-Quan Liu, Shi-Quan Liu Hunan Provincial Key Lab of Dark Tea and Jin-hua, Hunan City University, Yiyang, ChinaSearch for more papers by this authorTao-Tao Li, Tao-Tao Li Hunan Provincial Key Lab of Dark Tea and Jin-hua, Hunan City University, Yiyang, China Contribution: InvestigationSearch for more papers by this authorSong-Lin Yu, Song-Lin Yu Hunan Provincial Key Lab of Dark Tea and Jin-hua, Hunan City University, Yiyang, China Contribution: InvestigationSearch for more papers by this authorWei-Ping Zhao, Wei-Ping Zhao College of Business, Hunan Agricultural University, Changsha, China Contribution: ValidationSearch for more papers by this author Zhi-Yuan Hu, Zhi-Yuan Hu [email protected] orcid.org/0000-0003-3774-9448 College of Food Science and Technology, Hunan Agricultural University, Changsha, China Hunan Provincial Key Lab of Dark Tea and Jin-hua, Hunan City University, Yiyang, China Contribution: Writing - original draftSearch for more papers by this authorSu-Chun Liu, Corresponding Author Su-Chun Liu [email protected] orcid.org/0000-0001-6551-2267 College of Food Science and Technology, Hunan Agricultural University, Changsha, China Correspondence Su-Chun Liu, College of Food Science and Technology, Hunan Agricultural University, Changsha, China. Email: [email protected]Search for more papers by this authorZheng-Gang Xu, Zheng-Gang Xu [email protected] orcid.org/0000-0002-7401-5163 Key Laboratory of National Forestry and Grassland Administration on Management of Western, College of Forestry, Northwest A & F University, Yangling, China Contribution: Data curation, MethodologySearch for more papers by this authorShi-Quan Liu, Shi-Quan Liu Hunan Provincial Key Lab of Dark Tea and Jin-hua, Hunan City University, Yiyang, ChinaSearch for more papers by this authorTao-Tao Li, Tao-Tao Li Hunan Provincial Key Lab of Dark Tea and Jin-hua, Hunan City University, Yiyang, China Contribution: InvestigationSearch for more papers by this authorSong-Lin Yu, Song-Lin Yu Hunan Provincial Key Lab of Dark Tea and Jin-hua, Hunan City University, Yiyang, China Contribution: InvestigationSearch for more papers by this authorWei-Ping Zhao, Wei-Ping Zhao College of Business, Hunan Agricultural University, Changsha, China Contribution: ValidationSearch for more papers by this author First published: 07 September 2021 https://doi.org/10.1111/jfpp.15903Citations: 1Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract In this study, the whole mitochondrial genome sequencing of Aspergillus chevalieri, which was isolated from dark tea were analyzed and compared with its two related species (Aspergillus cristatum and Aspergillus pseudoglaucus). Results indicated that the mitochondrial genome of A. chevalieri was 56,139 bp in length, the content of the four bases A, T, C and G are 36.83%, 35.79%, 12.30% and 15.08% respectively, its genome encoded 44 genes. The phylogenetic tree constructed with mitochondrial protein-encoding genes could effectively clarify the evolutionary relationship between A. chevalieri, A. cristatum, A. pseudoglaucus and other Aspergillus species. The morphological characteristics and extracellular enzyme activities of the 3 Aspergillus were further analyzed. Results showed that there were certain differences in the microstructure and enzymatic characteristics of the three Aspergillus species. This study improves the taxonomy status of Aspergillus and is conducive to the control of the fermentation process of dark tea. Practical applications Aspergillus is a dominant and essential microorganism in several types of fermented foods, especially dark tea. However, Aspergillus species were easy to be confused. Our research compares and analyzes the Aspergillus chevalieri, Aspergillus cristatum, and Aspergillus pseudoglaucus in dark tea from the three aspects of the mitochondrial genome, morphological characteristics, and enzyme activity, which is helpful for identify and control of the key microorganisms in the fermentation of dark tea and stabilize the product quality. CONFLICTS OF INTEREST The authors declared no competing financial or other interests. Open Research DATA AVAILABILITY STATEMENT Raw sequences data of A. chevalieri were submitted to National Center for Biotech-nology Information (NCBI) database with accession number MT528261. Other genomic data mentioned can be accessed from NCBI and the details of accession number has been provided in the article. Citing Literature Volume45, Issue11November 2021e15903 RelatedInformation