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Miang , a traditional fermented tea leaf ( Camellia sinensis  var.  assamica ) consumed in northern Thailand, was simulated in laboratory conditions using non-filamentous fungi process (NFP) and microbial community was periodically investigated for over 6 months of fermentation by both culture-dependent and -independent techniques. The viable cell numbers of lactic acid bacteria (LAB), yeast, and  Bacillus  enumerated by the culture-dependent technique markedly surged over 3 days of initial fermentation and then smoothly declined by the end of fermentation. LAB were found as the main microbial population throughout the fermentation period followed by yeast and  Bacillus . High-throughput sequencing of microbial community during fermentation revealed that  Firmicutes  (86.9–96.0%) and  Proteobacteria  (4.0–12.4%) were the dominant bacterial phyla, whereas  Ascomycota  was found to be the main fungal phylum with an abundance of over 99% in the fungal community. The dominant bacterial family was  Lactobacillaceae  (39.7–79.5%) followed by  Acetobacteraceae ,  Enterobacteriaceae ,  Bacillaceae ,  Aeromonadaceae ,  Staphylococcaceae ,  Moraxellaceae ,  Clostridiaceae ,  Exiguobacteraceae ,  Streptococcaceae , and  Halomonadaceae . Meanwhile, the main fungal family was  incertae sedis Saccharomycetales  (75.6–90.5%) followed by  Pichiaceae ,  Pleosporaceae ,  Botryosphaeriaceae ,  Davidiellaceae ,  Mycosphaerellaceae , and  Saccharomycodaceae . In addition,  Lactobacillus  (29.2–77.2%) and  Acetobacter  (3.8–22.8%), and the unicellular fungi,  Candida  (72.5–89.0%) and  Pichia  (8.1–14.9%), were the predominant genera during the fermentation process. The profiles of physical and chemical properties such as  Miang  texture, pH, organic acids, polysaccharide-degrading enzyme activities, and bioactive compounds have rationally indicated the microbial fermentation involvement. β-Mannanase and pectinase were assumed to be the key microbial enzymes involved in the  Miang  fermentation process. Total tannin and total polyphenol contents were relatively proportional to the antioxidant activity. Lactic acid and butyric acid reached maximum of 50.9 and 48.9 mg/g dry weight (dw) at 9 and 63 days of fermentation, respectively. This study provided essential information for deeper understanding of the  Miang  fermentation process based on the chemical and biological changes during production.

frontiers in microbiology

Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang, a Traditional Fermented Tea of North Thailand and Their Product Characterizations