Abstract:To improve the quality of Pu-erh tea，Absidia corymbifera A1 was inoculated in sterilized and unsterilized sun-dried tea leaves to develop pure culture fermentation and enhanced fermentation（EF）of Pu-erh tea.The results showed that the contents of tea polyphenol and five catechins decreased（P＜0.05），while the contents of theabrownin and thearubigins in tea increased（P＜0.05）in tea after pure culture fermentation.Compared with the conditions in normal fermentation（NF），the levels of theabrownin and soluble sugars in EF were higher（P＜0.05），whereas those of（+）-catechin，（-）-catechin gallate，（-）-epicatechin，（-）-gallocatechin gallate，（-）-epigallocatechin-3-gallate，（-）-epicatechin-3-gallate and（-）-epigallocatechin were lower（P＜0.05）.In sensory evaluation，the scores of sweet and thickness elevated，while those of bitterness，astringency and acidity reduced in EF tea infusion.The values of a*and b*were higher and the value of L*was lower in EF tea infusion，which were detected by the chromameter.The fungus internal transcribed spacer（ITS）and bacterium 16S ribosomal RNA（16S rRNA）amplicon sequencing found that although A.amstelodami A1 failed to become the dominant fungus in EF，the microbial communities in EF were changed.To be specific，the relative abundances of Brunneoclavispora bambusae，Blastobotrys adeninivorans，Rhi zomucor pusillus，Staphylococcus，Pseudomonas and Bacillus were higher and the relative abundances of Aspergillus niger，Kluyveromyces marxianus，Escherichia-Shigella and Klebsiella in EF were lower than those in NF.Therefore，EF by inoculating A.amstelodami A1 changed the characteristic components of tea through the synergistic effect with other microorganisms，thus improving the sensory quality of Pu-erh tea.