Unraveling the flavor formation process of mellow and thick-type ripened Pu-erh tea through non-targeted metabolomics and metagenomics.

A correlation network established between these 11 microbiomarkers and the 49 key flavor compounds revealed eight microbes with highly significant correlations (|r| ≥ 0.8 and P < 0.05), including Brachybacterium , Lupinus , Pantoea , Pseudomonas , Rothia , Salmonella , Sugiyamaella , and Trichomonascus ( Fig. 6 B).

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